15 ounces instant rice noodles
5 eggs
1 onion, minced
1 green bell pepper, chopped
1 1/2 cups water
1/2 cup vegetable oil
1 dash Worcestershire sauce
1 dash hot pepper sauce
1 cup chopped celery
1 (7 ounce) can milk
1 (10 ounce) package frozen mixed vegetables
5 slices bacon, diced
In a medium bowl, mix rice, eggs, onion, bell pepper, water, oil, Worcestershire sauce, hot pepper sauce and celery.
Place meat in a large resealable plastic bag. Place rice mixture in bag and seal tightly. Refrigerate for 2 hours.
Stir seasoned dry bread crumbs into rice mixture. Pour mixture into a 12x17-inch baking dish. Sprinkle with bacon. Heat oil in a large skillet over medium heat. Add rice mixture and cook on medium heat for about 5 minutes.
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