4 tablespoons butter
2 cups uncooked rice
4 cups soup stock OR 2 cans chicken broth
1/2 cup thinly sliced celery
1/2 cup chopped green onions
1/2 cup crisp fried bacon, crumbled

melt butter in large skillet. add rice and stir fry until brown over medium high heat. add soup stock and celery. cover pan. bring to a boil; reduce heat and simmer 20-25 minutes, or until water is absorbed. stir in onions and bacon. fold in egg strips.

EGG STRIPS:
2 eggs
1 tablespoon water
1-2 tablespoons butter

beat eggs with water. heat butter in large skillet to coat bottom. pour in eggs and tilt pan to spread evenly. cook quickly and turn carefully with spatula. DO NOT BROWN! remove to cutting board. cut in 1/2″ strips.