Tod's Fried Rice

• 1 cup regular White Rice
• 3 Eggs
• 6 slices of Bacon
• 1-4 oz. can sliced Mushrooms, drained
• 1-5 oz. can sliced Water Chestnuts, drained
• 2 tablespoons chopped Green Onions
• 2 tablespoons Salad Oil (We use Canola Oil)
• 1 tablespoon Hot Chili Sesame Oil (in the Chinese section at Woodmans)
• 2 tablespoons Soy Sauce
• 3/4 cup Peanuts

TIP: Make the bacon, eggs, and rice earlier in the day and store in the 'fridge until cooking time.

Cook the Rice per package instructions, or try my "Perfect Rice" recipe. When cooked, refrigerate for at least 2 hours.

Fry the Bacon until crisp. Allow to cool on paper towels . Crumble into small pieces and set aside.

In a bowl, beat Eggs and 1/4 tsp. Salt with a whisk. In the same pan you used for the bacon, heat 1 tablespoon Oil until very hot. Pour in the egg mixture, stirring quickly and constantly. As the egg cooks, use a wooden spoon to break eggs into pea-sized pieces. Remove from heat, and set aside.

30 minutes before serving:

Add 1 tablespoon Oil and 1 tablespoon Hot Chili Sesame Oil to the chilled rice. Mix until rice is completely coated. Put rice in a large frying pan over medium-high heat. Add the Soy Sauce, Eggs, Bacon, Mushrooms, Onion, Water Chestnuts and mix completely.

Cook over medium heat, covered, for 15-20 minutes, stirring occasionally. Uncover and add the Peanuts. Cook an additional 5-10 minutes over medium-high heat, stirring frequently, to crisp the rice mixture. Enjoy!