A New Mexican-style fried rice.
6 strips of bacon, cooked and crumbled
2 cups cooked rice, room temperature
2 carrots, shredded
2 celery stalks, diced (optional – Jen does not add)
salt and pepper to taste
After cooking bacon, keep grease hot in pan, and crack the eggs into the grease. Wait 30 seconds and pop the yolks. Cook eggs through. When done, remove from pan and blot on a paper towel, then dice the egg. Put all ingredients in a saucepan and steam for 30 to 40 minutes, covered on low heat. Season with salt and pepper.