Chinese Stir-fried Rice

Cook the bacon in a large wok or skillet over medium-high heat until crispy, about 5-7 minutes. Transfer to a paper towel and chop into small pieces once cooled.

Beat the egg in a small bowl with a fork until well combined.

Return the wok to medium-high heat and add the beaten egg. Scramble until fully cooked and set, about 1-2 minutes, then transfer to a plate.

In the same wok, add the diagonally sliced celery and stir-fry for 2-3 minutes until it begins to soften.

Add the sliced mushrooms and snow peas to the wok and continue stir-frying for another 2 minutes until the vegetables are tender-crisp.

Add the cold cooked rice to the wok, breaking up any clumps with the spatula. Stir-fry for 3-4 minutes, tossing constantly to heat through and combine with the vegetables.

Pour in the soy sauce and toss everything together until the rice is evenly coated.

Return the cooked bacon and scrambled egg to the wok and fold in gently until distributed throughout the rice.

Top with the thinly sliced green onions and stir to combine. Serve immediately while hot.