Directions

1. Slice pork against grain 1/8-inch thick, then into small strips about 1 1/2x 1/2-inch. In large nonstick skillet cook bacon until crisp. Drain bacon, reserving 3 tablespoons fat. Stir-fry pork in 2 tablespoons reserved bacon fat until lightly browned, about 4-5 minutes. Remove pork and reserve. In remaining tablespoon bacon fat stir-fry mushrooms and onions for 2 minutes, until tender. Return pork to pan with reserved bacon, rice and eggs. Cook and stir to set eggs, about 1-2 minutes.
2. Serve immediately.