3 cups water
1 1/2 teaspoons salt
1 1/2 cups uncooked long grain rice
4 slices bacon, chopped
1/8 teaspoon pepper
3 tablespoons vegetable oil
2 teaspoons grated fresh ginger root
8 ounces cooked pork, cut into thin strips
8 ounces cooked, cleaned shrimp, coarsely chopped
8 scallions, finely chopped
1 to 2 tablespoons soy sauce
Combine water and salt in 3-quart saucepan. Cover and cook over high heat until boiling. Stir in rice. Cover; reduce heat and simmer until rice is tender, 15 to 20 minutes. Drain rice.
Cook bacon in wok over medium heat, stirring frequently until crisp. Drain bacon. Remove all but 1 tablespoon of the drippings from wok.
Beat eggs and pepper with fork. Pour 1/ of the egg mixture into wok. Tilt wok slightly so egg mixture covers bottom. Cook over medium heat until eggs are set, 1 to 2 minutes. Remove eggs from wok, roll up and cut into thin strips. Pour 1/2 tablespoon of the oil into wok. Add 1/2 of the remaining egg mixture, tilt wok and cook until eggs are set. Remove eggs, roll up and cut thinly. Repeat procedure with 1/2 tablespoon of the remaining oil and remaining eggs. Remove eggs from wok and cut thinly. Add remaining 2 tablespoons oil and the ginger to wok. Stir fry over medium-high heat 1 minute. Stir in rice. Cook and stir 5 minutes. Stir in bacon, pork, shrimp, onions and soy sauce. Cook and stir until hot throughout.
Makes 6 to 8 servings.