3 tablespoons bacon drippings or butter
1/2 cup diced celery
1/4 cup diced green onion (white and green parts)
1 cup sliced mushrooms
3 cups cooked Riceland Extra Long Grain Rice
2 tablespoons soy sauce or low-sodium soy sauce
2 eggs, slightly beaten
4 slices of bacon, crisp-cooked and crumbled
- In a very large skillet over medium-high heat, melt the bacon drippings or butter. Add the celery and green onions and cook, stirring frequently, 2 to 3 minutes or until celery is tender and onions are fragrant.
- Reduce heat to medium; add the mushrooms, rice and soy sauce to the skillet and cook, stirring frequently, 5 minutes or until mushrooms are tender and mixture is hot.
- Move the rice mixture over in skillet to make room to scramble eggs. Add the eggs to the empty part of the skillet and soft scramble them, stirring frequently. Mix scrambled eggs with rice mixture and cook 1 to 2 minutes more.
- Transfer mixture to bowls and top with bacon to serve.
TIP: Add whole grains to this meal by using brown rice in place of the long grain rice.
From our "Riceland Rice" cookbook