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1/2 pound bacon cut in 1/4 -inch pieces
3 eggs beaten
1 tablespoon water
4 tablespoons vegetable oil
1 1/3 cups white rice raw long-grain white, cooked
4 tablespoons soy sauce
1/2 teaspoon salt
1/2 cup green onions cut in 1/4 -inch pieces
Cut bacon into pieces, then fry, drain and keep warm. Beat eggs until whites and yolks are well mixed, adding 1 tablespoon water while beating. Using 1 tablespoon vegetable oil in skillet, add beaten eggs and slowly fry in large pancake size, leaving flat. Remove to plate and when cooled, slice into strips, 1/2 by 4 inches. Set aside.
Heat 3 tablespoons vegetable oil in clean skillet or wok and add the cold rice. Over high heat, coat rice with oil before blending in soy sauce and salt. Add green onions, egg strips, bacon and mix thoroughly.
Note: All components of this recipe can be prepared ahead, heated and assembled before serving.
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