1 3/4 cups water

1 1/2 cups minute rice

4 slices bacon

2 eggs, beaten

2 tbs water

1/4 cup scallions with tops, sliced

3 tbs soy sauce

4 pork rib chops

additional soy sauce

in a saucepan, bring 1 3/4 cups to a boil. remove from heat. stir in rice. cover. set aside.

in a skillet, cook bacon until crisp. remove bacon and crumble, reserving 2 tbs drippings. set aside.

in a bowl, combine eggs and the 2 tbs water.

in a skillet, cook eggs in 1 tbs of the reserved drippings until set, stirring occasionally. cut eggs into narrow strips.

add rice, bacon, onions and the 3 tbs soy sauce to the eggs. mix well.

turn into a greased 1 1/2 qt casserole.

in a skillet, brown chops on both sides in remaining 1 tbs drippings.

arrange chops on top of rice mixture. brush with additional soy sauce.

bake, covered, at 350 degrees until chops are tender, about 40 minutes.

4 servings