Mix ingredients and form 1-1 ½ inch balls. Brown in 2 Tbs. of shortening. Cover and simmer for about 10 minutes. Set aside. Cooked meatballs can be frozen for up to a month, so if you double the recipe, you can have more ready made meals.
Combine sugar, soy sauce, and juice from pineapple plus enough vinegar to equal one cup. Cook over medium heat until well blended. Add cornstarch and continue cooking until thickened, stirring constantly. Add pineapple and pepper. Makes enough sauce for 4 doz. meatballs. Or you can use breaded and fried pork/chicken chunks, but the meatballs are easier to make.
Cook bacon until crisp, then set aside. Add onion to bacon drippings and cook until translucent. Add cold rice and enough soy sauce to make rice a light brown color. Add shortening if needed since amount of bacon drippings can vary. Just be sparing with the fats. Stirring frequently, cook rice over low flame until hot. Meanwhile, scramble eggs and add crumbled bacon. When rice is hot, add egg mixture and stir until eggs cook thoroughly.
Add some store bought egg rolls and you have an easy "Chinese" dinner. Enjoy!