BACON AND EGG FRIED RICE (for six)

2 cups long grain rice, cooked, cooled to room temperature and refrigerated overnight (or 6 cups left-over cooked white rice)

8 bacon slices, cut crosswise into ½ inch strips

6 large eggs

1-½ teaspoons salt

½ teaspoon black pepper

1 medium onion, finely chopped

1 tablespoon vegetable oil

½ cup chopped scallions

1 teaspoon Asian sesame oil

1. Cook bacon in a 12 inch nonstick skillet over moderate heat, stirring occasionally, until golden and crisp, about 8 minutes.  Pour into a sieve set over a heatproof bowl and reserve bacon and fat separately.

2. Whisk together eggs, ½ teaspoon salt and ¼ teaspoon pepper in a medium bowl.

3. Return 3 tablespoons fat to the skillet and saute onion over moderately high heat, stirring occasionally, until pale golden, about 5 minutes. Add eggs and cook, stirring, until eggs are just set, about 1 minute.  Make a well in the center of egg mixture, then pour in vegetable oil and 2 tablespoons reserved bacon fat.  Add 6 cups cooked, cold rice, remaining teaspoon salt and remaining ¼ teaspoon pepper and cook, stirring, 2 minutes.  Add bacon, scallions, and sesame oil and cook mixture, stirring, 1 minute.  Serve immediately.

adapted from Gourmet Quick Kitchen