Bacon And Egg Rice

• 2 cups long-grain white rice (uncooked)
• 2 1/2 cups water
• 8 slices bacon, slices cut crosswise into 1/2-inch strips
• 6 large eggs
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 medium onion, finely chopped
• 1 tablespoon vegetable oil
• 1/2 cup chopped scallion
• 1 teaspoon sesame oil

1. Bring rice and water to a boil in a 3 quart heavy saucepan, then reduce, heat to low and cook, tightly covered, until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, 5 minutes. Gently stir rice from top to bottom of saucepan with a heatproof rubber spatula.
2. Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden and crisp, about 6 minutes. Pour into a sieve set over a heatproof bowl and reserve bacon and fat separately.
3. Whisk together eggs, 1/2 t salt and 1/4 t pepper in a medium bowl.
4. Return 3 tablespoons fat to skillet and saute onion over moderately high heat, stirring occasionally, until pale golden, about 5 minutes. Add eggs and cook, stirring, until eggs are just set, about 1 minute. Make a well in center of egg mixture, then pour in vegetable oil and 2 tablespoons reserved bacon fat.
5. Add rice, remaining teaspoon salt and remaining 1/4 teaspoon pepper and cook, stirring, 2 minutes. Add bacon, scallions, and sesame oil and cook mixture, stirring, 1 minute. Serve immediately.

longgrain white rice, water, bacon, eggs, salt, black pepper, onion, vegetable oil, scallion, sesame oil

Taken from www.food.com/recipe/bacon-and-egg-rice-223941 (may not work)