- 3 cups [750 mL] water
- 1 1/2 teaspoons [7.5 mL] salt
- 1 1/2 cups [375 mL] uncooked long grain rice
- 4 slices bacon, chopped
- 3 eggs
- 1/8 teaspoon [0.5 mL] pepper
- 3 tablespoons [45 mL] vegetable oil
- 2 teaspoons [10 mL] grated fresh ginger root
- 8 ounces [227 g] cooked pork, cut into thin strips
- 8 ounces [227 g] boiled, peeled and veins removed fresh shrimps, coarsely chopped
- 8 green onions, finely chopped
- 1 to 2 tablespoons [15 to 30 mL] soy sauce
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- Combine water and salt into a 12-cup [3-L] casserole.
- Bring to a boil over high heat.
- Stir in rice.
- Cover, lower heat and leave to simmer until rice is tender, for 15 to 20 minutes.
- Drain rice.
- Fry chopped bacon into wok over medium heat stirring often, until crisp.
- Drain chopped bacon; reserve.
- Remove all but 1 tablespoon [15 mL] of melted fat from wok.
- Using a fork beat together eggs and pepper.
- Pour 1/3 of beaten eggs into the wok and tilt wok slightly so egg mixture covers the bottom.
- Cook over medium heat until set, for 1 to 2 minutes.
- Remove eggs from wok, roll-up and cut eggs into thin strips.
- Pour 1/2 tablespoon [7.5 mL] of oil into the wok.
- Pour in 1/2 of remaining beaten eggs, tilt wok and cook eggs until set.
- Remove eggs from wok, roll-up and cut eggs into thin strips.
- Repeat procedure with 1/2 tablespoon [7.5 mL] of the remaining oil and remaining beaten eggs.
- Remove eggs from wok, roll-up and cut eggs into thin strips.
- Pour remaining 2 tablespoons [30 mL] oil into the wok and grated ginger root.
- Stir-fry over medium-high heat for 1 minute.
- Stir in drained rice.
- Stir-fry for 5 minutes.
- Stir in reserved chopped bacon, pork strips, chopped shrimps, chopped green onions and soy sauce.
- Cook stirring until hot.
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