2 bacon slices 2 Tablespoons peanut oil, divided 2 eggs, lightly beaten 1 garlic clove, minced 2 mushrooms, sliced 1 cup asparagus, cut into 1" lengths 2 scallions, cut into 1"lengths 1 bell pepper, cut into 1/4" slices 2 cups cooked white rice 1-1/2 cups turkey, cooked and shredded 1 Tablespoon gf soy sauce Salt and freshly ground black pepper
In a large skillet or wok, brown bacon over high heat. Remove bacon and drain on a paper towel. Crumble bacon and set aside.
Drain off excess bacon fat from skillet. Add 1 teaspoon peanut oil to hot skillet. Add eggs; sauté until done. Remove and set aside.
Add garlic, mushrooms, scallions, asparagus, and bell pepper to skillet; sauté for 3 minutes or until asparagus is crisp-tender. Add rice and sauté for 2 minutes. Add turkey, sauté for 2 minutes. Add bacon. Add soy sauce and adjust seasonings to taste with salt and freshly ground black pepper.