Bacon Fried Rice

I don't know who thought to add bacon to a Chinese dish like fried rice, but they are BRILLIANT.  I came across the recipe somehow, and couldn't get the concept out of my head. The only question was what to pair it with.   I settled on a chicken chop suey, just because that is as un-Chinese as bacon fried rice. Also, I have a stash of pre-prepped sous-vide ready chicken breasts in the freezer that I need to use.  The bacon fried rice is painfully simple; just bacon fried in a pan; two scrambled eggs fried in the bacon fat; mushrooms and cold rice fried in the bacon fat, green onions mixed in, and crumbled bacon on top. Soy sauce for flavoring. I don't know why this isn't everyone's go-to meal for speedy dinners! The chop suey was a little more involved; celery, onions, garlic, green onion, bean sprouts, mushrooms, chicken, and baby corn and water chestnuts. There were so many vegetables I skipped my salad.  Well, my  5pm lunch of sous vide grass-fed beef burger with cheese wrapped in several  leaves of lettuce may have also been a factor.  ; )

Bacon Fried Rice

5 strips bacon
2 eggs, beaten
2 cups cold cooked rice
1 1/2 tablespoons soy sauce
1/2 cup coarsely chopped scallions, green part only

In a large skillet, lay the bacon strips out before heating tha pan. Cook over medium heat, turning, until the bacon is just crisp and the fat is rendered.  Pour all but 1 tablespoon of the fat from the pan. Add the eggs and cook just until firm. Remove from the pan and reserve.

Heat the another 2 tablespoons of bacon fat in the pan and add the rice. Mix well. Add the soy sauce and mix well. Mix the eggs into the rice, breaking them into smaller pieces as you stir. Add the scallions and bacon. Mix again to combine, and serve.