Pagoda Fried Rice
chinese, rice
2 strips bacon, cut crosswise into 1/; 4 wide pieces
6 green onions and tops, thinly slice; d
1 egg, beaten
4 cup cold, cooked white rice
2 tablespoon soy sauce
Cook bacon in hot wok or large skillet over medium heat until crisp. Add green onions and stir-fry 1 minute. Add egg and scramble. Stir in rice and cook until heated through, gently separating grains. Add soy sauce and stir until mixture is well blended.
Serves: 4 From: Kikkoman recipe booklet Posted by: Debbie Carlson - Cooking Echo
Yield: 6 servings