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1 3/4 c. water
1 1/2 c. Minute rice
5 slices bacon
3 beaten eggs
2 Tbsp. milk
1/4 c. chopped onions
3 Tbsp. soy sauce

In 1-quart glass bowl heat 1 3/4 cups water, covered,
for 4 minutes. Stir in rice. Cover; set aside.
Place bacon on bacon rack and cook in microwave until
crisp. Crumble bacon and set aside. Reserve 3 tablespoons
bacon drippings.
In glass bowl, combine eggs and the 2 tablespoons milk.
Micro-cook eggs until they puff, 1 1/2 minutes. Cut in narrow
strips. In a microwave safe bowl, put reserved bacon drip-
pings, rice, eggs, bacon, onions and soy sauce. Microcook,
covered, for 5 minutes at full power, 100%.

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