Pork Chops and Fried Rice
green onions, thinly sliced with tops
In saucepan, bring the water to a boil (may need more water); stir in rice and boil 20 minutes.
In skillet, cook bacon until crisp; remove bacon and crumble, reserving 2 tablespoons of drippings; set aside.
In bowl, combine eggs and the 2 tablespoons water.
In the skillet, cook eggs in 1 tablespoon reserved drippings; add drained rice, bacon, onion and the 3 tablespoons soy sauce to eggs; mix well.
Turn into a greased 1 1/2 quart casserole.
In skillet, brown the chops in 1 tablespoon drippings.
Arrange chops atop rice mixture; brush with additional soy sauce.
Bake, tightly covered, in a 350 degree oven for about 40 minutes or until chops are tender.