Bacon And Egg Fried Rice

1. 1

   About 20 minutes before serving, in small saucepan over medium-low heat, cook bacon until browned.

2. 2

   Remove to paper towels to drain.

3. 3

   Meanwhile, in medium bowl, beat egg substitute or eggs and salt and set aside.

4. 4

   In 12-inch skillet over medium heat in 2 tablespoons hot salad oil, gently stir rice until well coated with oil.

5. 5

   Cook eggs in small amount of oil in a skillet, stirring eggs constantly, until they are set and about the size of peas.

6. 6

   Then gently stir rice and eggs to mix.

7. 7

   Spoon rice mixture into bowl; sprinkle with cooked bacon and green onion.

8. 8

   Makes 4 servings. Each serving about 570 calories, 16 g. fat and 5 mg cholesterol.

* Per serving · 4 servings · Values may vary.

No additional tips available.