Bacon Fried Rice

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

soy sauce

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.