3 c. water
1 1/2 tsp. salt
1 1/2 c. uncooked rice
4 slices bacon
3 eggs
1 can sliced water chestnuts
1 pkg. fresh mushrooms, cleaned and sliced
1/8 tsp. pepper
3 tbsp. vegetable oil
2 tsp. fresh grated ginger root
8 oz. diced, cooked pork
8 oz. cooked shrimp, coarsely chopped
8 green onions, chopped
2 to 3 tbsp. soy sauce

Combine water and salt in 3 quart saucepan. Cover and cook over high heat until boiling. Stir in rice. Cover and reduce heat; simmer until rice is tender. Drain rice. Rinse to prevent sticking and drain again. Cook bacon over medium heat in wok, stirring frequently until crisp. Drain bacon. Remove all but 1 tablespoon of drippings from wok.

Beat eggs and pepper with fork. Pour 1/3 egg mixture into wok. Tilt wok slightly so egg mixture covers bottom of wok. Cook over medium heat until eggs are set. Remove eggs from wok. Roll up and cut into thin strips. Repeat until all egg mixture is cooked and cut into thin strips.

Add oil and ginger to wok. Stir fry over medium heat for 1 minute. Stir in rice. Cook for 5 minutes. Stir in eggs, bacon, pork, shrimp, onions, mushrooms, water chestnuts, and soy sauce. Cook and stir until hot throughout.