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
Makes 6 to 8 servings.