Breakfast Fried Rice

In Thai cooking this dish is called “gold and silver rice,” but since I have it at breakfast, I use a different name.  It works great as a extra dish for a brunch.  I left out the Thai chilies because my palate can’t take heat in the morning.  It has breakfast meats, veggies, and rice to last you until lunch.
Hope you like it.
Breakfast fried rice:
2 cups rice (Cold rice works but freshly cooked rice does not.  Rice from leftover Chinese food would work well.)
4 strips bacon cut into pieces
1/4 cup diced ham
3 eggs, beaten
1 onion, diced
1 parsnip, diced
1 stalk celery, diced
1 carrot, diced
2 green onions, chopped thin
2 tablespoons olive oil
1 bunch green onion, chopped
1 teaspoon oyster sauce (optional since it’s very high in sodium)
2 teaspoons low sodium soy sauce
Pepper to taste
In a cast iron skillet on medium:
Add bacon
Cook until brown
Add veggies
Cook for 4 minutes
Add ham and cook for one minute
Add rice
Cook for 4 minutes
Make  a hole of middle of mixture
Add beaten eggs to the hole
Immediately pull rice mixture into the eggs
With a circular motion coat the rice mixture with the eggs
Let cook for 2 minutes, letting the eggs set
Add oyster sauce and soy sauce and stir
Top with green onions
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