Directions 1 Prepare frozen vegetables according to package instructions and set aside.
2 Scramble the eggs in a medium skillet and chop into small bits; set aside.
3 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving skillet with bacon grease.
4 Place the rice in the skillet of bacon grease and saute for 2 to 3 minutes, until coated. Mix in soy sauce, mixed vegetables, carrots and peas. Cook for 20 minutes before stirring the bacon and eggs into the rice; cook for another 10 minutes, stirring, and serve.
Makes 4 servings
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