4 c. cooked rice
4 slices bacon, chopped
3 eggs
1/8 tsp. pepper
3 tbsp. vegetable oil
2 tsp. grated fresh ginger root
8 oz. cooked pork, cut into thin strips
8 oz. cooked, cleaned shrimp, coarsely chopped
4 to 8 green onions, finely chopped
1 to 2 tbsp. soy sauce

Cook bacon in wok until crisp. Drain bacon. Remove all but 1 tablespoon of the drippings from wok.

Beat eggs and pepper. Pour 1/3 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 with 1/2 tablespoon oil and remaining eggs. Remove eggs from wok and cut thinly.

Add 2 tablespoons oil and the ginger to the wok. Stir fry over medium high heat 1 minute. Stir in rice. Cook and stir 5 minutes. Stir in bacon, pork, shrimp, onions, soy sauce and the cooked eggs. Cook and stir until hot throughout. Makes 6 to 8 servings.