6largespears of asparagus, chopped into one inch pieces
2largespring onions, white parts minced, green tops thinly sliced for garnish
2tablespoonssoy sauce, divided
3eggsbeaten
1½cupscooked jasmine rice
Pepper to taste
Instructions
Fry bacon over medium heat until crispy and browned.
With a slotted spoon, remove bacon to a plate covered with a paper towel.
Using about half of the bacon fat, sauté the minced onion and asparagus with 1 tablespoon of soy sauce until the asparagus is tender but still has a bit of crunch.
Add eggs a scramble until just done.
Add rice and remaining soy sauce and stirfry about 2 minutes. (If the rice starts to stick, add more of the bacon fat).
Add three-quarters of the bacon and press rice mixture into pan and cook without stirring a few more minutes until crispy.
Add pepper to taste.
Serve topped with green scallions, remaining bacon and hot sauce if desired.