Fried Rice

6 slices bacon chopped
8 baby carrots diced
1/2 small onion diced
1 stalk celery thinly sliced
1 cup sliced cabbage
1 large mushroom diced
1 clove garlic minced
1 inch ginger grated
2 Tbsp soy sauce
1 Tbsp sesame oil
3 eggs
2 cups rice
2 Tbsp butter
1 Tbsp olive oil
1/3 cup soy sauce
1/2 cup yoshida sauce

Cook 2 cups rice with 4 cups water and 1 Tbsp butter, set aside.

Cook bacon in frying pan until crispy, set aside reserving fat. Cook carrots, onion, cabbage, mushroom, garlic, & ginger in bacon fat until tender. Add 2 Tbsp soy sauce and 1 Tbsp sesame oil. Set aside.

In large frying pan add 1 Tbsp butter and 1 Tbsp olive oil. Add rice and vegetables. Stir. Add remaining soy sauce and yoshidas sauce to taste. Slide rice mixture to one side of pan. crack eggs into other side of pan and scramble. Mix eggs with rice. Add crispy bacon, stir, and serve.