As with any stir fry, have all ingredients ready before you begin cooking.

5 to 6 cups of cooked day old long grain rice

4 rashers bacon, diced

3 or 4 stems of green onion, diced. Separate gree and white portions

3 eggs, beaten

dark soy sauce

cooking oil

salt

ginger (optional) Cut 5 thin slices of ginger and soak in 1 tsp of water in a small bowl for 5 minutes then squeeze out juice with a garlic press.

leftover cooked meat, diced - chicken, ham, pork, beef, shrimp, etc.

Cooking:

Oil pan and scramble 2/3 of the eggs until well done; then set aside

In a large skillet or wok saute bacon until fat is rendered and bacon is browned to your preference

Turn heat to high, add day old rice and stir fry until rice is well coated with bacon fat - about 1- 2 minutes. If rice is lumpy, crumble with hand before adding to pan. Season with salt

Add scrambled eggs and remaining beaten eggs and stir fry for about 1 - 2- minutes

Add leftover meat, white part of green onion and ginger juice and stir fry for 2 - 3 minutes

Add dark soy sauce to color and to taste and stir fry for about 30 sec to 1 min.

Add green part of onion and stir fry for 30 seconds

Serve immediately