Mom's Fried Rice

Mom's Fried Rice
From the Tase of Home Magazine April/May 2010

"Bacon adds a savory smokiness to this classic fried rice recipe. Frozen peas add a splash of color. Feel free to toss in a little cubed chicken or steak."

Prep/Total Time: 25 minutes Yield: 4 servings

1 tsp. olive oil
1 egg, beaten
8 bacon strips, chopped
1 C. chopped fresh mushrooms
8 green onions, thinly sliced
3 C. rice, cooked
1 C. bean sprouts
1 C. frozen peas, thawed
1/4 C. soy sauce

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.
In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 Tbsp drippings (or simply oil). 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.