Dear Heloise:

Your mother printed a recipe for fried rice years ago. I remember that it had onions, eggs and Worcestershire sauce, along with other ingredients. I have lost my recipe -- would you please print it again?

Doris, Russellville, Ala.

Doris, this recipe is an all-time favorite and is still yummy today.

FRIED RICE

1 cup rice (usually white), cooked following package directions and cooled

4-5 slices bacon (diced) and drippings (meat substitute will work)

3-4 eggs (you can use egg substitute)

3-4 cut green onions, tops and all

Leftover bits of pork, beef or ham, chopped into small pieces (optional)

Soy sauce to taste

Cook and cool rice a day ahead, or at least early in the day. It's better if the rice has had a chance to dry out a bit.

Brown the bacon in a heavy skillet until crisp. Remove bacon and turn down heat. Slightly beat eggs and pour them into the skillet with the hot bacon drippings. Add rice and onions; mix together. Add bacon and leftover meat.

Mix. Add soy sauce until the rice is as brown as you like it. Stir well and cook on low heat for 15 to 20 minutes.

Did you know that uncooked white rice will keep almost indefinitely on the pantry shelf? Rice should be kept in a container with a tightfitting lid (to keep moisture out). Keep in mind that brown rice has a shelf life of only about six months.

Leftover cooked rice should be cooled right away. Place in a shallow dish with a tightfitting lid and put in the refrigerator.

Eat within seven days for the best quality, or make a quick rice-and-pea salad by mixing them together, then sprinkling with some Italian dressing, tossing and chilling. Add things such as chopped tomatoes, green onions or olives.

Dear Heloise:

I sent my four children to camp with a complete outfit for each day put into one roll -- T-shirt, shorts, socks and underwear. They could grab a roll, dress and go! I did the same on our vacations, and getting ready to go out was a breeze.

Inez Murray, Davie, Fla.

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(c)2004, King Features Syndicate