Cut bacon into cooking-sized pieces and soak in hot water for 5 minutes, then rinse.

Peel and quarter button mushrooms.

Slice half an onion thinly.

Soak frozen rice cakes in water to soften them, then drain.

Heat olive oil in a pan, add minced garlic, onion, bacon, and mushrooms, and sauté over low heat.

Pour tomato spaghetti sauce into the pan, enough to cover the vegetables.

Add softened rice cakes to the pan.

Sprinkle parmesan cheese into the pan for added flavor.

Stir continuously to prevent rice cakes from sticking to the bottom of the pan.