Pork Fried Rice Casserole

Begin by cooking the bacon in a large skillet over medium-high heat, stirring occasionally until it reaches an even brown color, approximately 10 minutes. Remove the cooked bacon from the skillet and place it on paper towels to drain excess moisture, then break the slices into smaller pieces. Preserve the bacon drippings that have accumulated in the skillet.

Next, combine 1 3/4 cups of water and rice in a saucepan and bring the mixture to a boil. Reduce the heat to medium-low, cover the saucepan, and let it simmer until the rice is tender and all liquid has been absorbed, typically taking 20 to 25 minutes.

In a separate bowl, whisk together eggs and 2 tablespoons of water until well combined. Using the same skillet that held the bacon drippings, heat 2 tablespoons of those reserved drippings over medium heat. Carefully pour the egg mixture into the hot bacon drippings and cook until it reaches a hard-cooked state, approximately 5 minutes. Transfer the cooked egg to a plate and cut it into thin slices.

Return the skillet with the remaining bacon drippings over medium heat. Add the green onions to the skillet and cook, stirring constantly until they are tender, taking around 3 to 5 minutes. Pour the cooked onions over the egg slices and place the skillet back on the heat.

Increase the heat to medium-high and add the pork pieces to the skillet. Cook, stirring constantly until the pork is browned and cooked through, typically taking 5 to 10 minutes.

Preheat your oven to 350 degrees F (175 degrees C). In a separate bowl, combine the cooked rice, eggs, and soy sauce until well mixed. Add corn and green beans to the bowl and stir until they are evenly distributed. Transfer the rice mixture to a casserole dish, then drop the cooked pork pieces over the top of the rice. Finally, sprinkle crumbled bacon over the entire dish.

Place the casserole in the preheated oven and cook until all ingredients are heated through and flavors have blended together, approximately 30 minutes.