Chicken and Bacon Fried Rice
Recipe modified from Marta Webster
8-9 eggs, scrambled
1 1/2 c. rice
1 lb. bacon
2 small chicken breasts, cooked and cubed
2 carrots, chopped
1/2 onion, chopped
3/4 c. frozen peas
2 cloves garlic, minced
1 tsp. grated ginger root
salt and pepper
Start cooking rice and scramble eggs.
Meanwhile, cut bacon into thin strips and cook until crisp.
Remove bacon with slotted spoon and place on paper towels to drain.
Add garlic, ginger, carrots and onion to bacon grease (you may need to take some out) and fry for a few minutes.
Add cooked rice and cubed chicken to vegetables and fry until crisp.
Stir in peas and eggs.
Add soy sauce, salt and pepper to taste.