Preparation / Directions:
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.
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