Ingredients

• 2 Cups Rice
• 12 oz Bacon
• 6-9 Eggs, scrambled
• 1 Can Corned Beef
• 1-2 Carrots
• 2-3 sticks of Celery
• Soy Sauce
• Worcestershire Sauce

Instructions

1. Brink 4 cups of water to boil in a pan. Add 2 Tablespoons of butter and rice. Sitr. Reduce heat to medium low and cover. Cook 20 minutes or until the water is absorbed by the rice. Set aside.

2. Slice bacon into thin strips and cook until crisp in a large skillet. Remove cooked bacon and set aside. Drain some of the excess grease (but do not wipe the pan clean). Cook the carrots and celery, set aside. Scramble and cook eggs, set aside. Break up and brown the corned beef.

3. With the corned beef still in the pan, add the cooked rice. Add Worcestershire sauce and soy sauce. I simply drizzle some of each across the rice (about 1/4 cup total). Mix well. All of the rice should appear brown. Add additional Worcestershire and soy sauce as needed. Mix in all other ingredients until combined well.

4. Reduce heat to low and let rice heat through for 5 minutes before serving.

5. Serve! Some kids prefer to eat this dish with a drizzle of ketchup on top.