6 Pieces of Bacon, Diced
3 Green Onions
2 Cups of Leftover Rice
Salt and Pepper to taste
In a large non-stick skillet, fry the bacon until crispy.
Set bacon aside and keep only enough bacon grease to coat the bottom of the pan.
Lower the heat to medium and scramble the eggs until fully cooked.
Add Rice, green onions, and bacon to the skillet.
Add salt and pepper to taste and cook until heated through.
1 cup Golden Rice
2 1/4 cups Water
13.5 oz Coconut Milk
2 Bananas peeled and sliced
16 oz Pecans (reserve 1/4 cup crushed)
24 oz Dried Cranberries
Maple Syrup to Taste
Cook Golden Rice on stove top according to directions.
While waiting for rice to steam, bring to a boil one can of Coconut Milk.
Carefully mix rice in with the coconut milk, stirring while allowing to boil. Simmer gently until the mixture is thick and pudding-like in consistency. Stir in 1/4 cup crushed pecans.
Portion into bowls, topping with bananas, whole pecans and cranberries as desired. Drizzle Maple Syrup to taste.