Rome Family Cookbook
By Mary Rome Funk

Instructions

Fry 1/2 pound bacon until half way crisp. Drain some fat from pan. Add 4 large scallions, or 1/2 C. chopped onions and any other optional ingredients you desire.
Scramble 2 eggs mixed with milk in a pan pour enough egg mixture to fill the bottom of pan. Swirl pan to spread egg thin and cook on one side. Turn egg over when cooked and place on plate. When all the egg mixture is cooked, roll them up separately and slice.
When all onions and optional ingredients are cooked, add the cooked rice and eggs. Cook on high and sprinkle with soy sauce.
Let brown and turn. Serve immediately. NOTE: Avoid using salt as soy sauce is very salty
Serves 4.