Yield: 6 servings
|1½ cup||Uncooked long grain rice|
|4 slices||Bacon, chopped|
|3 tablespoons||Vegetable oil|
|2 teaspoons||Grated fresh ginger root|
|8 ounces||Cooked pork, cut into strips|
|8 ounces||Cooked/cleaned shrimp, chop.|
|8 \N||Green onions, finely chopped|
|1½ tablespoon||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 ⅓ 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 ½ tablespoon of the oil into wok. Add ½ of the remaining egg mixture, tilt wok and cook until eggs are set. Remove eggs, roll up and cut thinly. Repeat procedure with ½ 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