*One of Mary Myrick’s best recipes*

Ingredients:

• 3 eggs, lightly beaten
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 3 tsps. vegetable oil
• 1/4 lb. bacon, cut into 1/4″ strips
• 4 cups cooked white rice (1-1/3 cups rice, cooked according to package directions and cooled to room temperature)
• 1 (10 oz.) package frozen green peas, thawed
• 1/3 cup chopped green onion
• 1/3 cup soy sauce

Season eggs in a bowl with the salt and pepper. Heat 1 tsp.of the oil in a small skillet over medium heat. Add eggs; tip pan from side to side to cook eggs evenly. Flip eggs and cook until done, but, do not brown. Remove eggs to work surface and allow to cool. Roll eggs up jelly-roll style, cut into thin slices and set aside. Cook bacon strips in large skillet until crisp. Remove from pan to drain on paper towel. Reserve skillet with bacon fat. Add the remaining 2 tsps. of oil to the skillet with the bacon fat; heat over medium heat. Add rice, breaking up any clumps and tossing lightly to coat with oil. Add cooked bacon, green peas, green onions, egg strips and soy sauce; cook, stirring constantly, until heated through (2-3 minutes).