Fried Rice With Bacon (Oriental Style) - cooking recipe

Ingredients

1 lb bacon
4 eggs
2 tablespoons milk
salt & pepper, to taste
2 tablespoons olive oil
2 minced garlic cloves (or to taste)
6 green onions, sliced into 1/2 inch pieces on a diagonal (5 for stir fry & 1 for garnish)
1/2 cup carrot (pre-shredded or 1-2 carrots finely diced)
3/4 cup frozen mixed vegetables (the small diced size)
1 teaspoon chicken bouillon granule (I used a leftover packet of chicken flavored seasoning from Ramen noodles as well as 1/2 packet of t)
2 tablespoons water
5 cups cooked rice (brown or white, but be sure it's refrigerated till cold)
3 tablespoons low sodium soy sauce
3 teaspoons sesame oil

Preparation

Trim most of the fat from bacon & chop meat into bite-sized pieces. Fry in large skillet until almost crisp. With slotted spoon, remove to a plate lined with paper towels to drain. Set aside. Leave 1 teaspoon (or less) of the bacon grease in pan but wipe out any more than that & reduce heat to medium low.
Lightly beat eggs, milk, salt & pepper together, then add to hot pan & scramble. Breaking up into small, 1/2 inch or so, sized pieces & cook til dried but not browned. Remove to small bowl & set aside.
To pan, add olive oil, garlic, 5 of the sliced onions, shredded carrot & frozen veggies. Stir fry for about 2 minutes.
Sprinkle bouillon (or packets) over veggies then add the 2 Tablespoons water & stir to dissolve.
To pan, add rice, soy sauce & sesame oil. Stir fry for about 3 minutes or until rice is evenly coated with the soy sauce.
Stir in bacon pieces.
Gently stir in scrambled egg.
Garnish with last sliced green onion.
Serve with additional soy sauce, sesame oil or chili oil.