Bacon And Egg Fried Rice - cooking recipe

Ingredients

4 slices bacon, sliced
2 (8 oz.) containers thawed, frozen no cholesterol egg substitute or 8 eggs
1/2 tsp. salt
salad oil
6 c. cold cooked rice
1 green onion, chopped

Preparation

About 20 minutes before serving, in small saucepan over medium-low heat, cook bacon until browned.
Remove to paper towels to drain.
Meanwhile, in medium bowl, beat egg substitute or eggs and salt and set aside.
In 12-inch skillet over medium heat in 2 tablespoons hot salad oil, gently stir rice until well coated with oil.
Cook eggs in small amount of oil in a skillet, stirring eggs constantly, until they are set and about the size of peas.
Then gently stir rice and eggs to mix.
Spoon rice mixture into bowl; sprinkle with cooked bacon and green onion.
Makes 4 servings. Each serving about 570 calories, 16 g. fat and 5 mg cholesterol.