Chinese Fried Rice

• 1/2 lb. raw bacon, diced
• 2 c. long grain or parboiled rice
• 1 c. coarsely chopped onion
• 1 tsp. salt
• 1 (6 oz.) can sliced, broiled mushrooms, undrained
• 2 c. diced, cooked pork
• 2 (12 oz.) cans chicken broth or 3 chicken bouillon cubes, dissolved in 3 c. boiling water
• 1 (16 oz.) can bean sprouts, drained
• 1/2 tsp. garlic salt
• 1/2 c. slivered almonds

1. Cook bacon until crisp in a large, heavy skillet or a Dutch oven with tight-fitting cover over moderately high heat (about 325u0b0).
2. Remove bacon bits and all but 1/3 cup bacon fat.
3. Add raw rice and cook over moderate heat (about 250u0b0), stirring constantly, until rice is golden brown.
4. Add onion and cook 1 minute.
5. Add the cooked bacon and remaining ingredients except almonds.
6. Bring mixture to a boil; reduce heat to low (about 200u0b0) and cover tightly.
7. Simmer 20 minutes or until rice is tender and liquid is absorbed.
8. Sprinkle with almonds.
9. Serves 6 to 8.

bacon, long grain, onion, salt, mushrooms, pork, chicken broth, bean sprouts, garlic salt, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=567061 (may not work)