Slice the Bacon (4 ounce).
Chop the Onion (1). Chop the Scallion (2).
Finely slice the Portobello Mushroom (1 cup).
Render the bacon in a large pot and fry on medium-high heat until crispy. Set some aside for sprinkling.
Turn down the heat to low and add the onion and fry until translucent.
Set aside, but keep the grease in the pot.
Turn up the heat to medium-high and add the portobello mushrooms. Spread the mushrooms out in the pot and brown them. Add the onion and bacon back in.
Add the White Rice (3 cup) and fry for 2 minutes.
Crack in the Egg (1), stir and cook until the egg has solidified.
Add Salt (to taste) and Ground Black Pepper (to taste). Serve with scallion and some bacon on top.