1. Cook rice (about 4 cups for a large batch) according to directions on package or in a rice cooker and set aside to cool or use the next day (great way to use left over rice but you need to make a lot more than usual in order to have enough left to work with).
2. Dice bacon (for the 4 cups raw rice, I used one pkg. OM center cut bacon) and cook slowly over med heat in a large skillet or wok, rendering as much fat as possible without letting it smoke or burn) When all the fat is rendered and bacon is brown, remove wok from heat and remove the bacon with a slotted spoon to a small bowl.
3. Meanwhile, dice white or yellow onion (1 large) and saute in the bacon fat over med. heat until soft and translucent.
4. Add cooked, cooled rice and turn up heat to med/high. Stirring frequently until all rice is warmed and begining to brown. Remove to a large bowl or push to sides of pan (if you have room). (At this point you can add diced cooked chicken, pork or beef – cook and stir until warmed through)
5. Turn down to med heat and add slightly beaten raw eggs (3-4 if you started with 4 cups of raw rice). Cook just until set, don’t over cook.
6. Add the rice and onion back to skillet and turn the heat back up to med/high, stirring frequently, add soy sauce to get desired taste and color.
7. Add the cooked bacon and stir to heat, then serve.
8. You can add frozen peas (they thaw without overcooking) at this point or diced green onion for color. Serve with extra soy sauce.