3/4 lb. boneless pork loin
5 slices bacon
2 eggs, beaten
1 c. chopped fresh mushrooms
1/2 c. thinly sliced green onion
3 c. cold cooked rice
1/4 c. soy sauce
Partially freeze pork. Thinly slice across the grain into bite-sized strips; set aside.
In a large skillet or wok cook bacon until crisp. Drain bacon, reserving 3 tbsp. drippings; crumble bacon on paper toweling.
Cook eggs in 1 tbsp. hot drippings for 2 minutes or until set; remove and set aside.
Add 1 tbsp. drippings to skillet. Stir-fry half of the pork till browned; remove. Stir-fry remaining pork; remove.
Add the remaining drippings to wok; stir-fry mushrooms and onion 1 minute or until tender.
Stir in bacon, egg, pork and rice; cook 2 minutes, stirring gently.
Pour soy sauce over pork-rice mixture; cook 3 minutes more or until heated through.