fried rice cakes with cheese, saussage, and bacon

I made 2 cups of white rice last night with 4 cups of the rich homemade chicken stock i had prepared last week. You gotta have this stuff on hand in your freezer. Its basically a bunch of chicken bones (the more the merrier) celery, onions and pepper corns covered with water boiled, strained and reduced. Right when the rice was half done i put 5 bratworst sausages on top to steam for 25 min. I then cut up the sausages really small and mixed in with the rice. Needless to say i had tons of leftovers. then i had a holiday party and derek brought tons of his famous pimento cheese - also tons leftovers.

Heres what i did...

I started 3 strips of bacon in a large iron skillet and rendered the fat out. I chopped the bacon up and added them with 2 eggs, some bread-crumbs, a small amount of thyme and a healthy amount of the pimento cheese into the mixture and made medium sized cakes. I dredged in flour and laid em in the hot bacon fat. i cooked them for 10 min each side and they were cheesey, saussagey, baconey, chrispity, and crazy good.

if we eat like this on a regular basis we wouldn't live very long, but if we eat these sometimes we might live longer then expected.

heres the pimento cheese recipe.

For one batch,

1lb Colby cheese
1lb Sharp or xtra sharp cheddar cheese
2 lg bottles Dromedary diced pimientos
about 1 cup Miracle Whip
Salt and Pepper to taste
Diced fresh jalapeno (optional, I roasted 3-4 in a toaster oven for about 20 minutes on 350 before dicing).
about 1/2 of a lemon

Grate cheese.
Add drained pimientos and miracle whip (and jalapenos, if using)
Add salt and pepper
Squeeze lemon juice onto mixture
Stir with fork to mix
Add more miracle whip if wetter consistency is desired.