Cook the rice in boiling water according to the package directions.
Meanwhile, in a large frying pan, fry the bacon until crisp, lift from pan, drain well, crumble and set aside.
Reserve the bacon drippings.
Heat 2 tbs of the reserved drippings in the frying pan over medium-high heat.
Add the nuts, about 6 tbs of the onion, celery and mushrooms.
Cook, stirring often, until almonds are toasted, about 5 minutes.
Set vegetable mixture aside.
To the pan, add 2 more tbs drippings, stir in the cooked rice and cook, stirring, until rice is lightly toasted.
Add more drippings of necessary to keep the rice from sticking.
Return vegetables to pan, stir in soy sauce and heat through.
Transfer to serving dish and top with bacon & remaining onion.