Instructions: In a saucepan bring the 1 3/4 cups water to boil. Remove from heat and stir in minute rice. Cover and set aside. Cook bacon til crisp and crumble.

Reserve 2 tablespoons of the drippings from the bacon and set aside.

In bowl combine eggs and the 2 tablespoons water. In skillet cook eggs in 1 tablespoon of the reserved drippings till set, stirring occasionally. Cut eggs in narrow strips. Add rice, bacon, onion and the 3 tablespoons soy sauce to eggs; mix well. Turn into a greased 1 1/2 quart casserole dish.

In skillet brown chops on both sides in remaining 1 tablespoon drippings.

Arrange chops atop rice mixture; brush with additional soy sauce. Bake, covered, at 350 degrees till chops are tender (about 40 minutes).

Serves 4.
Add a little white pepper and garlic before baking...-! Enjoy!

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