4 slices of bacon , chopped into small pieces
2 eggs, lightly whisked
4-6 C. cold, leftover brown rice
3 garlic cloves, finely minced
1 tsp. freshly grated ginger
2-4 green onions
1 C. frozen peas, corn, or combination
1 C. leftover seafood (shrimp, salmon, white fish, etc)
Fresh Limes (2-4)
Soy Sauce
Cilantro for garnish

In a large saucepan, fry the bacon over med-high heat until crispy, stirring to prevent burning. Remove from pan. Take out some of the bacon grease, leaving enough to scramble the eggs with. In the middle of the pan, quickly scramble the eggs until just cooked. Remove from the pan, Add two tsp. (or more!) of bacon grease back into the pan for the next step. Over medium high heat, add the cold rice, ginger and garlic cloves and green onions. Cook for several minutes, stirring as needed, until heated through. Add the peas and give it a stir and cook for another minute or two, or until the peas are heated through. Add the seafood, and give a quick toss and cook until just heated through. Stir the bacon and eggs back into the dish and squeeze the juice of one lime over the dish as well as about two tsp. soy sauce. Garnish with chopped cilantro If desired. Serve with extra lime wedges & soy sauce.