Fried Rice

• 4 to 6 c. cooked rice
• 1 large carrot, cut in julienne strips
• string beans, cut small crosswise
• 2 Tbsp. oyster sauce
• 2 to 3 eggs, beaten until fluffy
• 10 to 12 pieces bacon, fried and crumbled or chicken, shrimp or beef
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green pepper, chopped
• 2 Tbsp. Yoshida sauce

1. In large frying pan, fry bacon until almost crisp.
2. Soak up excess fat with paper towels, leaving some fat.
3. Add vegetables and stir-fry for a minute or two, then add rice.
4. Fry the beaten eggs in a pan coated with Pam.
5. Thinly pour the egg mixture into pan.
6. Turn over being careful not to let it burn.
7. Keep doing this until all egg mixture has been cooked.
8. Place on a cutting board. Cut each into 3 to 4 strips and then several times crosswise.
9. Mix with the rice, salt and pepper to taste.

rice, carrot, string beans, oyster sauce, eggs, bacon, onion, stalks celery, green pepper, yoshida sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=384366 (may not work)