Bacon and Vegetable-fried Rice

One day before you plan to make the fried rice, place the rinsed rice in a heavy, medium-sized saucepan. Add 2 cups of cold water and salt, to taste. Bring to a boil over high heat, cover, and cook at a gentle simmer for about 7 to 10 minutes. Stir rice well with a spoon. Cover, and reduce the heat to low and continue to cook for about 15 minutes, or until the rice is tender. Fluff with a fork. Cool to room temperature before covering and refrigerating for 24 hours.

Break up any clumps of the cold rice with your fingers and set aside. In a small bowl, stir together the oyster sauce and soy sauce and set aside.

Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat. When the skillet is hot, add the eggs, swirling them to coat the whole bottom of the pan. Cook, without stirring, adjusting the heat, until the eggs cooked through. Do not let them brown. Slide the eggs onto a plate and allow to cool, once cooled, cut into small pieces and set aside.