3 c. water
1 1/2 tsp. salt
1 1/2 c. uncooked rice
4 slices bacon, chopped
3 eggs
1/8 tsp. pepper
3 tbsp. vegetable oil
2 tsp. grated fresh ginger root
8 oz. chopped, cooked pork
8 oz. cooked baby shrimp
8 green onions, finely chopped
1 to 2 tbsp. soy sauce

Cook rice in water with salt according to package directions. Cook bacon over medium heat until crisp. Drain bacon. Remove all but 1 tablespoon of the drippings. Beat eggs and pepper with fork. Pour 1/3 of mixture into wok. Tilt so eggs cover bottom. Cook until eggs are set. Remove and roll up and cut into thin strips. Add 1/2 tablespoon of the oil. Pour half of remaining eggs into wok and cook and cut as before. Add another 1/2 tablespoon oil to wok and cook remaining eggs and cut as before. Add remaining 2 tablespoon oil and the ginger root to wok. Stir fry 1 minute. Stir in cooked rice. Cook and stir 5 minutes. Stir in bacon, pork, shrimp, onions, eggs and soy sauce. Cook and stir until hot throughout. Makes 6 to 8 servings.