Stir-fried Rice with Sunny-Side Up Eggs

Rice=good; bacon=good; eggs=good; spinach=good.  Mixed all together=OUTSTANDING!

I found this recipe in a cookbook and it looked awesome, plus I had all the ingredients in my refrigerator, including the cooked rice!  We had it for dinner, but it would make a good brunch meal as well.

INGREDIENTS

5 oz. fresh baby spinach (about 6 cups)
5 strips bacon
3 cups cold [leftover] rice (white or brown)
2 Tablespoons low-sodium soy sauce
4 Large eggs
Freshly ground black pepper, to taste
Large skillet with lid

1.  Make sure the spinach is washed and patted dry. (or you can use a salad spinner if you have one)

2.  In your large skillet, cook the bacon over medium heat, until crisp.  Transfer to paper-towel lined plate, but KEEP the bacon drippings in the pan. (you should have about 2 Tablespoons)

3. Stir the cooked rice and soy sauce into the bacon drippings and cook until heated through, about 1-2 minutes.  

4.  Put the spinach on top of the rice and cover the skillet.  Let steam for 1-2 minutes until the spinach wilts.  Then (using tongs or a spoon) fold the spinach into the rice.  

5.  Lower the heat to medium low.  Make 4 small wells in the rice and carefully crack eggs directly into each well.  Cover and cook until the whites are set and the yolks are soft...about 3-5 minutes.

6.  Break the bacon over the rice and eggs, season with pepper to taste, then serve!  

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