Ingredients:

1 small head Cabbage
1 bunch Scallions
6 Eggs
6-8 slices Bacon
2 Tbs. Cumin
1/4-1/2 tsp. Cayenne (depending on how hot you like it)
1 tsp. Garlic Powder
Soy Sauce (about 1/2 C...I use Kikomanns)
1 C rice

Directions:

1. Start the rice.
2. Cut the bacon into 1" pieces and brown in wok.
3. Meanwhile slice the scallions (the green part too)
and chop the cabbage.
4. When the bacon is brown, remove most of the bacon grease
(or all if you prefer and add cooking oil instead).
(I like the flavor of a little of the "bad" stuff)
5. Add the sliced scallions, stirring for a bit, then add cabbage.
(The flame should be on Med-Low to Low)
6. Stir frequently.
7. In another skillet, quickly scramble the eggs and chop them.
8. Add eggs to cabbage/bacon mixture
along with the spices and soy sauce.
9. Cook for a bit longer checking the cabbage for doneness
(it should still be brightish green...be sure not to overcook it)
10. When just right serve over the rice.