Rice with Bacon and Mushrooms

Pat Duran


This side dish adds good taste to any main course, especially beef. Try it once and you'll serve it often.

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3 to 4


10 Min


5 Min




1/3 c
crisp bacon, crumbled
3 Tbsp
bacon drippings
1/2 c
green onion and some tops,chopped
3/4 c
celery, diced
1/2 c
mushroom, diced
2 c
cooked rice
2 Tbsp
seasoned rice wine vinegar
2 Tbsp
soy sauce, light
2 tsp
granulated sugar
1 pinch
white pepper
2 large
eggs, micro-waved

Directions Step-By-Step

Cook bacon in large skillet on medium low heat until crisp. Cool and crumble. Set aside.
Remove all but 3 Tablespoons of the bacon grease; add the onion and celery to the skillet. Cook until tender. Add the mushrooms, rice and soy sauce. Cook 10 minutes on low heat, stirring occasionally. Place eggs in a small micro-wave safe bowl,whip with a whisk until well blended. Micro-wave for 10 second intervals until lightly puffy, usually takes 20 seconds total(they do not need to be fully scrambled-will cook in skillet).
Stir scrambles eggs,into skillet; add remaining ingredients including the bacon. Stir to incorporate all the flavors and heat through.
Extra soy sauce may be served at the table.
Other ingredients may be added with the onion and celery and cooked in the skillet: such as shredded carrots or shredded cabbage.
You may also add cooked diced chicken,shredded pork or shrimp and scallops.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: Asian
Other Tags: Quick & Easy, Healthy