Bacon and Egg Fried Rice

About 20 minutes before serving, in small saucepan over medium-low heat, cook bacon until browned.

Remove to paper towels to drain.

Meanwhile, in medium bowl, beat egg substitute or eggs and salt and set aside.

In 12-inch skillet over medium heat in 2 tablespoons hot salad oil, gently stir rice until well coated with oil.

Cook eggs in small amount of oil in a skillet, stirring eggs constantly, until they are set and about the size of peas.

Then gently stir rice and eggs to mix.

Spoon rice mixture into bowl; sprinkle with cooked bacon and green onion.

Makes 4 servings. Each serving about 570 calories, 16 g. fat and 5 mg cholesterol.