||Heat heavy bottomed skillet on medium-low and cook bacon to desired consistency. Drain cooked bacon on paper towels and blot off any excess grease. Set aside. |
||Drain bacon fat from pan but reserve 1-2 tablespoons. Loosed the bacon fond (bits of bacon on the bottom of the pan) and stir into the reserved grease. |
||Add the diced onion and sauté for 2 minutes. Add the garlic and sauté for another minute. Add the "rice" and fry, assuring that the "rice" and onion mixture is combined thoroughly. Add salt and pepper to taste. Add garlic powder, if desired. |
Egg Option 1. Crack 2 large egg in a bowl and whisk. Pour eggs over the "rice" and cook the eggs through folding "rice" and eggs constantly until just cooked. Do not over cook eggs. "Rice" mix should not change color except for the added light yellow color due to the added eggs. About 2-3 minutes.
||Egg Option 2. Fry egg in a non-stick skillet until just cooked where the top part of the yolk is slightly opaque (white) and yolk is not cooked hard (over-easy). Place fried egg over "rice." Top with remaining 2 strips of bacon. Top dish with additional chopped green onions. |
||I chose to prepare option 1 this morning for my fried rice breakfast. |