2 cups of cooked rice, cold
3/4 cup of diced salt pork, fried crispy or regular bacon
Beat the egg and put just a drop or two of oil in your Teflon skillet.
When the oil is hot, add egg, stir with a fork and scramble.
Remove to a dish and then add the salt pork pieces to the skillet and cook until crispy.
Save one tablespoon of the fat. Add the rice and soy sauce to the drippings and heat.
Add the chopped Swiss chard and cook until wilted, then add the egg back in.
Recipe by Jane Cline Kabler.