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. Drain rice.
Cook bacon in wok over medium heat, stirring frequently until
crisp. Drain bacon.
Remove all but 1 tablespoon of the drippings from wok.
Beat eggs and pepper with fork. Pour 1/3of 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 1/3 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.
Add remaining 2 tablespoons oil and the ginger to wok. Stir
fry over medium-high heat 1 minute. Stir in rice. Cook and stir
Stir in bacon, pork, shrimp, onions and soy sauce.
Cook and stir until hot throughout.
Makes 6 to 8 servings.
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