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3 slices bacon, cut in half
1/4 c. onion, diced
1 c. cooked rice
2 Tbsp. soy sauce
1/4 c. water
2 eggs, slightly beaten

Fry bacon in wok until crisp (about 6 minutes). Remove;
drain on paper towels and crumble. With bacon drippings in
wok, stir-fry onion for 2 minutes. Add rice and stir-fry for 7
to 8 minutes. Add soy sauce, water and bacon. Reduce heat.
Pour eggs on top of rice mixture. Stir-fry for 3 to 4 minutes
or until egg is cooked. Recipe is easily doubled.

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