Stir-fried Rice

Heat a wok or large skillet over medium-high heat and cook the diced bacon until crispy, approximately 5 minutes, then transfer to a plate lined with paper towels.

Pour off all but 2 tablespoons of bacon fat from the wok, then add the beaten eggs and scramble until fully cooked and set, about 2 minutes, then transfer to the plate with the bacon.

Add the cooled cooked rice to the wok and stir-fry, breaking up any clumps, for 2-3 minutes until the rice is heated through and begins to separate.

Add the diagonally sliced celery and drained mushrooms to the wok and stir-fry for 2 minutes until the celery is just tender-crisp.

Return the cooked bacon and eggs to the wok, then add the chopped pimentos and green onions.

Drizzle the soy sauce over the mixture and toss everything together over high heat for 1-2 minutes until well combined and heated through.