Bacon And Egg Fried Rice

• 4 slices bacon, sliced
• 2 (8 oz.) containers thawed, frozen no cholesterol egg substitute or 8 eggs
• 1/2 tsp. salt
• salad oil
• 6 c. cold cooked rice
• 1 green onion, chopped

1. About 20 minutes before serving, in small saucepan over medium-low heat, cook bacon until browned.
2. Remove to paper towels to drain.
3. Meanwhile, in medium bowl, beat egg substitute or eggs and salt and set aside.
4. In 12-inch skillet over medium heat in 2 tablespoons hot salad oil, gently stir rice until well coated with oil.
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. Then gently stir rice and eggs to mix.
7. Spoon rice mixture into bowl; sprinkle with cooked bacon and green onion.
8. Makes 4 servings. Each serving about 570 calories, 16 g. fat and 5 mg cholesterol.

bacon, containers, salt, salad oil, cold cooked rice, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=674886 (may not work)