Bacon Fried Rice - cooking recipe

Ingredients

4 c. cooked rice
8 slices bacon
3 Tbsp. soy sauce
1 Tbsp. water
2 cloves garlic, minced
1/4 tsp. crushed red pepper
1 1/2 c. diced, cooked chicken
1 (8 oz.) can sliced water chestnuts, drained
1 large green pepper, chopped
1 large carrot, cut in 1/4-inch cubes
1/3 c. chopped celery
1/3 c. chopped onion
2 eggs, lightly beaten

Preparation

Refrigerate cooked rice until thoroughly chilled.
Cook bacon in large skillet until crisp.
Drain on paper towels; crumble. Reserve 1/4 cup bacon drippings.
Combine soy sauce and water; set aside.
Heat 1 tablespoon bacon drippings in a large skillet over medium-high heat.
Add garlic and red pepper; stir-fry for 1 minute.
Add chicken and water chestnuts; stir-fry for 2 to 3 minutes.
Remove from skillet; set aside.
Heat 1 tablespoon bacon drippings in skillet; add carrots and stir-fry for 2 minutes.
Add green pepper, celery and onion and stir-fry for 2 minutes or until crisp-tender.
Remove from skillet and set aside.