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.