Recipes from China :: Chinese Noodle, Rice and Dumpling Dishes
3 c. water
1 1/2 tsp. salt
1 1/2 (one and one-half) c. uncooked long grain rice
4 slices bacon, chopped
3 eggs
1/8 tsp. pepper
3 Tbsp. canola (or other vegetable) oil
2 tsp. grated fresh ginger root
8 oz. cooked pork, cut into thin strips
8 oz. cooked, cleaned shrimp, coarsely chopped
8 scallions, finely chopped
1 to 2 Tbsp. soy sauce
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 mins. Drain rice.
Cook bacon in wok over med. heat, stirring frequently until crisp. Drain bacon. Remove all but 1 Tbsp. of the drippings from wok.
Beat eggs and pepper with fork. Pour 1/ of the egg mixture into wok. Tilt wok slightly so egg mixture covers bottom. Cook over med. heat until eggs are set, 1 to 2 mins. Remove eggs from wok, roll up and cut into thin strips. Pour 1/2 Tbsp. 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 Tbsp. of the remaining oil and remaining eggs. Remove eggs from wok and cut thinly. Add remaining 2 Tbsp. oil and the ginger to wok. Stir fry over med.-high heat 1 minute. Stir in rice. Cook and stir 5 mins. Stir in bacon, pork, shrimp, onions and soy sauce. Cook and stir until hot throughout.
Makes 6 to 8 servings.
