On Sunday, I promised I would post the other quick dinner recipe, but I got all caught up in Cinco de Mayo and walking to the Center yesterday that I didn't do it. This recipe doesn't have exact measurements either, but I'll tell you exactly what I do and you should be fine! It's called Rice Medley, a name given to it by my mother-in-law with whom the recipe originates, and it is quicker to throw together if you have leftover rice, or if you've cooked rice earlier.
Chop 12-16 oz. of bacon (apple-smoked and peppered tastes really good! Use whatever kind you want, but I'm just saying. . . ). Put in large, non-stick skillet on medium heat and cook. While it's cooking, chop one large onion into a small dice, and add it to the bacon. If there's an inordinate amount of bacon grease, you can drain it, but it's not absolutely necessary. The choice to drain might be made according to how much time you have and how hungry the troops are. After the onion turns limp, add the rice. I usually cook about three cups of rice. Stir it around to mix the bacon and onion into it, then drizzle soy sauce over it (according to taste) and stir to mix well. Open a bag of frozen peas and pour into the pan. They will cook just enough as you mix it together. Turn the heat off. In a separate small skillet, scramble two eggs and break them up small as they cook. Add the eggs to the rice mixture and you are ready to serve it up! It's kind of like Fried Rice . . . sort of.
My husband loves when I throw this together—it just makes him happy!