- 1/2 lb. sliced bacon
- 1 cup long-grain rice cooked
- 1 cup diced carrots, par-boiled
- 1 cup diced celery, par-boiled
- 1/2 cup fresh or frozen peas
- Soy sauce, optional
In a large skillet, cook bacon until crisp. Remove to paper towels; drain all but 3 Tbsp. of the drippings. Cook rice, carrots, celery, and peas in drippings until heated through, about 5-7 minutes. Stir in bacon. Serve with soy sauce, if desired.
By Robin from Washington, Ia
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