Grand Slam Fried Rice

Cook the bacon in a large wok or skillet over medium-high heat until crispy, about 5 minutes. Remove to a paper towel and chop into bite-sized pieces.

Pour off most of the bacon fat, leaving about 1 tablespoon in the wok. Add the minced fresh gingerroot and cook for 30 seconds until fragrant.

Add the finely chopped fresh mushrooms to the wok and stir-fry for 2-3 minutes until they release their moisture and begin to soften.

Push the mushrooms to the side of the wok and pour the beaten eggs into the empty space. Scramble until just cooked through, about 1-2 minutes, then mix with the mushrooms.

Add the chilled cooked rice to the wok, breaking up any clumps. Stir-fry for 2-3 minutes, ensuring the rice is evenly heated and coated with the wok ingredients.

Pour in the soy sauce and toss everything together for 1 minute until the rice is evenly seasoned and has a light golden color.

Add the chopped bacon and sliced green onions to the wok and toss to combine. Cook for 30 seconds just to heat through, then serve immediately.