Mom’S Fried Rice

• 1 teaspoon canola oil
• 1 large egg, beaten
• 8 bacon strips, chopped
• 1 cup chopped fresh mushrooms
• 8 green onions, thinly sliced
• 3 cups leftover cooked rice
• 1 cup bean sprouts
• 1 cup frozen peas, thawed
• 1/4 cup reduced-sodium soy sauce

1. In a large skillet, heat oil over medium-high heat. Pour egg into the pan. As egg sets, lift edges, letting uncooked portion flow underneath. When egg is completely cooked, remove to a plate. Set aside.
2. In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Saute mushrooms and onions in the drippings. Stir in the rice, bean sprouts, peas, soy sauce and bacon. Chop egg into small pieces; stir into the pan and heat through.

canola oil, egg, bacon, fresh mushrooms, green onions, leftover cooked rice, bean sprouts, frozen peas, soy sauce

Taken from www.tasteofhome.com/recipes/mom-s-fried-rice/ (may not work)