- 1 small bag (12 oz) frozen peas and carrots
- 2 eggs
- 4 cups cooked white rice
- 6 slices bacon (substitute Pork Belly if available)
- 2 tablespoon soy sauce
- ¼ Blues Hog Bold and Beefy Seasoning
In a large pan, cooked bacon but not crispy. Once cooked chop bacon and set aside. Keep grease in pan and heat rice with the bacon grease.
Soft scrambled eggs in the same pan. Add bacon, vegetables, and soy sauce, and mix well. Once heated thoroughly, it is ready to be served