Fried Rice


1/3 cup butter or margarine

3 cups long-grain white rice

5-1/2 cups beef broth

8 slices bacon

2 medium onions, finely chopped

3 stalks celery, finely diced

1 pound fresh mushrooms, sliced

1/3 cup soy sauce


In a large heavy nonstick skillet or saucepan, melt butter.

Add rice and fry over medium-hot heat, stirring frequently until light brown.

Add broth and cover pan.

Reduce heat and simmer for 20 to 30 minutes or until rice is tender and broth has been absorbed.

While rice is cooking, fry bacon in medium skillet until crisp.

Remove bacon from skillet and crumble. Set aside.

Add onions and celery to the bacon drippings. Cook until tender. Drain excess fat and discard.

Add mushrooms to the skillet and cook, stirring frequently until tender.

When rice is done, combine rice with bacon, onions, celery, and mushrooms.

Add soy sauce and stir until well mixed.

Taste and add additional soy sauce if desired.