3 c. water
1 1/2 tsp. salt
1 1/2 c. uncooked long grain rice
4 slices bacon, chopped
3 eggs
1/8 tsp. pepper
8 green onions, finely chopped
3 tbsp. peanut oil
2 tsp. grated fresh ginger root
8 oz. cooked pork, cut into thin strips (optional)
8 oz. cooked cleaned shrimp, coarsely chopped (optional)
1-2 tbsp. soy sauce

Cook rice according to package and drain.

Cook bacon in wok or skillet over medium heat, stirring frequently, until crisp; drain bacon. Remove all but 1 tablespoon of the drippings from wok.

Beat 1 egg with pepper with fork. Pour into wok or skillet. Tilt wok slightly so egg mixture covers bottom. Cook over medium heat until egg is set, 1-2 minutes. Remove egg from wok, roll up and cut into thin strips. Beat next egg and pepper and do the same as with other egg. Add 1/2 tablespoon of dripping to wok. Do all 3 eggs the same.

Add 3 tablespoons of peanut oil and 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.