Instructions: In saucepan, bring the water to a boil (may need more water). Stir in rice and boil 20 minutes.

In skillet, cook bacon until crisp. Remove bacon and crumble, reserving 2 Tbsp. drippings. Set aside.

In bowl, combine eggs and the 2 Tbsp. water. In the skillet, cook eggs in 1 Tbsp. reserved drippings. Add drained rice, bacon, onion and the 3 Tbsp.

soy sauce to eggs; mix well. Turn into a greased 1 1/2 quart casserole.

In skillet, brown the chops in 1 Tbsp. drippings. Arrange chops atop rice mixture; brush with additional soy sauce. Bake, tightly covered, in a 350 degree oven for about 40 minutes or until chops are tender.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.