Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Water 3 tb Vegetable oil
1 1/2 ts Salt 2 ts Grated fresh ginger root
1 1/2 c Uncooked long grain rice 8 oz Cooked pork, cut into strips
4 sl Bacon, chopped 8 oz Cooked/cleaned shrimp, chop.
3 Eggs 8 Green onions, finely chopped
1/8 ts Pepper 1 1/2 tb Soy sauce

1. Combine water and salt in 3-quart saucepan. Cover and cook over
high heat until boiling. Stir in rice. Cover, reduce heat and
simmer until rice is tender, 15 to 20 minutes. (Or cook rice
according to package directions.) Drain rice.

2. Cook bacon in wok over medium heat, stirring frequently, until
crisp. Drain bacon. Remove all but 1 tablespoon of the drippings
from wok.

3. Beat eggs and pepper with fork. 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
procedure with 1/2 tablespoon of the remaining oil and remaining
eggs. Remove eggs from wok and cut thinly.

4. Add remaining 2 tablespoons oil and the 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 throughout.

Makes 6 to 8 servings. Source: CHINESE COOKING CLASS COOKBOOK by the
Editors of Consumer Guide

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