Ingredients:
2 level cups White Rice
1 1-lb. pkg. Bacon (crumbled)
1 (4-oz.) bunch Broccoli
1 1/2 head cauliflower
1 lg. red or green pepper
2 lg. onions
2 pcs. chicken breast (boneless)(Diced)
3 med. eggs
2 level tbsp soy sauce
2 cubes chicken bullion
1 level tsp. sea salt
Cooking Instructions
Start by frying the pound of bacon in a large fry pan. Place bacon on paper towels to drain once crispy. Pour most of the bacon fat out of the pan into a small container too be used later. Leave a small amount of fat in the pan and add your chicken breast that has been diced into bite sized pieces. Cook the chicken on med heat until it just turns white all the way through, it should still be tender and juicy. At this point I remove the chicken from the pan and put it in a med. sized bowl to rest. Start the rice by adding the bullion cubes and sea salt to the water before boiling, and cook to the directions on the package, should take about 25 min (five to boil and 20 too cook). While the rice is cooking, take the bacon and crumble it over the chicken. Cut up your onions and put them in the frying pan with a little of the leftover bacon fat on med heat, while you cut up the rest of your veggies. You can add whatever vegetables that you like, sometimes we use carrots or bean sprouts depending on what is fresh and available. Add the chopped veggies to the onions when the onions start to soften. Add the soy sauce to the veggies as they cook for about ten minutes if you need more moisture add more bacon fat to the pan. Stir in the chicken and crumbled bacon back into the fry pan when the veggies are cooked to your liking, and turn down the heat to low until your rice is finished, which should be almost ready. In a separate pan scramble the three eggs and add them to the other ingredients in the larger pan. Stir the rice into the fry pan with the rest of the ingredients until the rice turns a light brown color, no white left. turn off heat and serve.
Note: This recipe serves our family of five with at least one serving leftover so if you are cooking for less people you should adjust accordingly.
2 level cups White Rice
1 1-lb. pkg. Bacon (crumbled)
1 (4-oz.) bunch Broccoli
1 1/2 head cauliflower
1 lg. red or green pepper
2 lg. onions
2 pcs. chicken breast (boneless)(Diced)
3 med. eggs
2 level tbsp soy sauce
2 cubes chicken bullion
1 level tsp. sea salt
Cooking Instructions
Start by frying the pound of bacon in a large fry pan. Place bacon on paper towels to drain once crispy. Pour most of the bacon fat out of the pan into a small container too be used later. Leave a small amount of fat in the pan and add your chicken breast that has been diced into bite sized pieces. Cook the chicken on med heat until it just turns white all the way through, it should still be tender and juicy. At this point I remove the chicken from the pan and put it in a med. sized bowl to rest. Start the rice by adding the bullion cubes and sea salt to the water before boiling, and cook to the directions on the package, should take about 25 min (five to boil and 20 too cook). While the rice is cooking, take the bacon and crumble it over the chicken. Cut up your onions and put them in the frying pan with a little of the leftover bacon fat on med heat, while you cut up the rest of your veggies. You can add whatever vegetables that you like, sometimes we use carrots or bean sprouts depending on what is fresh and available. Add the chopped veggies to the onions when the onions start to soften. Add the soy sauce to the veggies as they cook for about ten minutes if you need more moisture add more bacon fat to the pan. Stir in the chicken and crumbled bacon back into the fry pan when the veggies are cooked to your liking, and turn down the heat to low until your rice is finished, which should be almost ready. In a separate pan scramble the three eggs and add them to the other ingredients in the larger pan. Stir the rice into the fry pan with the rest of the ingredients until the rice turns a light brown color, no white left. turn off heat and serve.
Note: This recipe serves our family of five with at least one serving leftover so if you are cooking for less people you should adjust accordingly.