There are no measurements here and it may take a time or two to get it where you like it but it is my ex MIL's shortcut fried rice and everyone who's had it absolutely loves it. I really want opinions from everyone who tries this.

1. Use all the cooked rice you want. Use a pot or fry pan or wok big enough for you to work comfortably in and not have to worry about spill over when you stir.
2. Fry about a half pound of bacon till it's just about crisy but a still a little meaty. When it is done, drain it on paper towels or paper bag. When it has cooled down, either chop or rip into small pieces. Whatever size suits you.
3. Leave the fat from the bacon in the pan and add the rice. The more rice you are using, the more fat you want to keep. If I'm just making about 2 cups of cooked rice I dump about half the fat. Hey, Never said this was a fat free recipe! LOL
4. Put the rice into the same pan you used to fry the rice and stir around a little. Add just enough soy sauce to color the rice to a nice light brown. Be careful here, You don't want to add too much because it can get real salty tasting even with the low sodium soy sauce so Taste a lot as you add it. Now add a bunch of cut up scallions, cooked meat that has been cubed, (pork, beef, shrimp, whatever you have left over... Anything. You can add all you want but don't add more than there is rice.) Also add one can drained bean sprouts. Our store has the fresh in the produce department. I prefer that. Less strong in flavor. Add a little more soy sauce to taste. Add the bacon pieces and make a hole in the middle of the pan and pour in 2 beaten eggs. As the eggs are cooking, incorporate a little rice at a time into the middle with the egg.

That's it! Hope this is understandable. Hard to write something without a set recipe.

(Aunt Bea)