2 large eggs, beaten
2 stalks celery, chopped or thinly sliced
about 1/2 c. diced onion
up to 3 cups cold /cooked long grain white or brown rice
2 to 4 T. cooked crumbled bacon (can use more if have and want)
oil for stir-frying
Heat wok or frying pan on medium heat, and add 1 tablespoon oil. When oil is hot, add the beaten eggs. Cook, stir, lightly mash with a fork, until they are scrambled bits, but not dry; remove from pan. Turn heat up to medium high, add 1 tablespoon oil to pan; cook celery and onion, adding a bit of soy sauce as desired. Remove from pan onto cooked eggs. Add a little more oil to pan, let it get hot, then add the rice. Stir-fry using a wooden spoon or fork. When rice is heated through, add scrambled egg/cooked celery/onion back into pan; mix thoroughly. Stir in crumbled bacon. Serve hot. Top with soy sauce as desired. Makes 2 to 3 servings.
Serve with raw carrot sticks and a slice of whole wheat bread.