Bacon-veggie fried rice

Last week I ate an entire package of bacon...well, with the exception of one piece.  I decided to be nice and finally share with my husband.  But the rest of the package...all me.

Sounds disgusting, I know.  But let me tell you, bacon leads to some beautiful creations.  My taste buds were singing with happiness.

That's why I didn't share. :-)  Who would?

One of the biggest delights that came out of that package of bacon was bacon-veggie fried rice.  I didn't mean this to be a blog recipe (so I didn't take step-by-step pictures...sorry!).  I just threw stuff in a skillet and magic happened! 

First in the skillet - 2-3 pieces of bacon (diced up) with 1 cup of sliced mushrooms.  I stirred these around until the bacon was cooked and the mushrooms were tender.

Next in the skillet - 1 cup of baby carrots that I had already boiled for a few minutes to make crisp-tender.  I stirred those around, getting them nice and bacony.

Next in the skillet - 1 cup of cold rice.  Yes...precooked, cold rice...ah, the beauty of leftovers.  I stirred the rice around, letting it soak up all of that nice bacon flavor.  (If you want to have a heart attack, you could also add some butter here...let me know if it's worth it).

Final addition to skillet - soy sauce to taste.  Stir everything around and get the flavors blended and the ingredients hot.  Serve immediately!

This took me all of 10 minutes, and it was simply intended to be a side dish for the main star of my show - the pork chop.  In the end, it stole the show.  The pork chop was good, but this fried rice was incredibly delicious!  I ate the entire thing in one sitting!!!  Meanwhile, my husband was sitting next to me eating salad and green beans.

Yes, I feel guilty about that.  I really do.

Bacon-Veggie Fried Rice
2-3 slices of bacon, diced
1 cup mushrooms, sliced
1 cup baby carrots, cooked until crisp-tender
1 cup cold cooked rice
2 T. soy sauce

In a nonstick pan, cook bacon and mushrooms until bacon is cooked through and mushrooms are tender.  Add carrots and stir.  Add rice and stir until mixed thoroughly.  Add soy sauce; cook and stir until mixed through and thoroughly heated.  Serves 3.

Variations:
IBS Diet - use turkey bacon instead of pork.  Thoroughly cook carrots before adding.
Gluten Free - use wheat-free soy sauce.

Nutrition: 139 cal, 3g fat, 1g sat fat, 0g trans fat, 9mg cholesterol, 888mg sodium, 20g carbs, 2g fiber, 3g sugars, 7g protein, 136% vit. A, 5% vit. C, 2% calcium, 7% iron.

This recipe is linked to Tempt My Tummy Tuesday , Tasty Tuesday, and Tuesdays at the Table