Serves 6 – 8

Cook bacon over medium heat until crisp in a wok (or large frying pan). Drain bacon. Keep 1 T. drippings in the wok.

Cook green onion in the drippings for 1 minute.

In a small bowl mix eggs and pepper–add to wok and cook over medium heat until set. Set aside cooked eggs on a plate and cut into thin strips.

In wok, add 3 T. canola oil and ginger. Cook 1 minute and add cooked rice and soy sauce. Stir until hot all the way through. Add egg strips and gently mix together.