Fried Rice with Pork

Partially freeze pork. Thinly slice across the grain into bite-size strips; set aside.

In a large skillet or wok cook bacon until crisp. Drain bacon, reserving 3 tablespoons drippings; crumble bacon on paper toweling.

Cook eggs in 1 tablespoon hot drippings for 2 minutes or until set; remove and set aside.

Add 1 tablespoon drippings to skillet. Stir-fry half of the pork till browned; remove. Stir-fry remaining pork; remove. Add the remaining drippings to skillet; stir-fry mushrooms and onion 1 minute or until tender. Stir in bacon, egg, pork and rice; cook 2 minutes, stirring gently. Pour soy sauce over pork-rice mixture; cook 3 minutes more or until heated through. Serve.

Note: I add freshly minced garlic, too.