3 c. water
1 tsp. salt
1 1/2 c. rice
3 eggs
5 tbsp. peanut oil
1/2 ginger root, grated
8 oz. cooked pork
8 oz. cooked sm. shrimp
8 green onions, chopped
2 tsp. sesame oil
3 cloves garlic, crushed
1/2 pkg. frozen green peas
1/2 tsp. pepper

Rinse rice in fine mesh strainer with cold running water. Bring 3 cups of water and 1 teaspoon of salt to a boil and cook rice per package directions. Cut up pork into small 1/2 inch squares and set aside.

Cook peas per package directions and set aside. Beat eggs with pepper in a small bowl. Heat 2 tablespoons peanut oil in wok over medium heat. Scramble eggs in wok until set.

Remove eggs and cut into small pieces. Pour remaining peanut oil in wok and increase heat to medium-high. Add ginger root and garlic and fry for 30 seconds. Stir in rice. Stir-fry for 5 minutes. Stir in onions, eggs, peas, pork and shrimp. Stir-fry for an additional 2-3 minutes until hot. Pour in sesame oil and soy sauce and stir. Remove from wok and serve.