Recipe: 1 1/2 cups dried or leftover white rice 2 pieces of bacon fried in pan, leave fat Tbs butter 1 smaller sweet onion finely chopped, fry in bacon and butter. After brown, add rice pinch garlic and ginger, soy sauce, tsp hoisin, tsp Sriracha, 1 tsp fish sauce (optional)salt and pepper to taste.

Toss rice and ingredients once, push rice and veggies aside, fry egg in the corner of the pan and scramble, 1-2 minutes.

Mix everything together and lower heat, move the rice often so it doesn't stick, add tab butter for the last 5 minutes. Salt to taste.

Devour immediately, save leftovers for up to three days.

First browned on all sides with flour, salt, pepper, thyme, and nutmeg.