Categories: Breakfast

Ingredients

• 1 tbsp. vegetable oil
• 3 eggs, lightly beaten
• 6 slices bacon
• 1 cup chopped yellow onion
• 1/2 cup chopped green onion
• 4 cups cooked white rice, chilled
• 1 cup frozen peas and carrots
• 2 tbsp. soy sauce
• 1/4 tsp salt
• 1/4 tsp black pepper
• Fresh pea shoots, for garnish

Directions

1. Heat oil in a large skillet over medium heat. Add eggs, tilting skillet to make an even layer. Cook, covered, until just set, about 2 minutes. Slide eggs onto a plate and cut into 1-inch squares.

2. Add bacon to skillet; cook until crisp. Transfer bacon to paper towels to drain, reserving drippings in skillet. Crumble bacon into bite-size pieces.

3. Add yellow and green onions to skillet; cook over medium heat until tender, about 5 minutes. Add rice and press into an even layer. Increase heat to medium-high; cook, without stirring, until lightly browned, about 5 minutes. Add egg pieces, bacon, peas and carrots, and soy sauce. Stir gently to mix. Heat through. Sprinkle with salt and pepper. Garnish with pea shoots.

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