8 ounces chinese barbecued pork, cut into thin strips
1
8 ounces shelled deveined shrimp, cooked and coarsely chopped
1
8 green onions with tops, finely chopped
1
1 to 2 tablespoons soy sauce
1
Fresh chervil leaves for garnish
Instructions
1.
Combine water and salt in 3-quart saucepan; cover. Bring to a boil over medium-high heat. Stir in rice. Reduce heat to low; cover. Simmer until rice is tender, 15 to 20 minutes; drain.
2.
Cook bacon in wok or large skillet over medium heat, stirring frequently, until crisp; drain.
3.
Remove all but 1 tablespoon bacon drippings from wok.
4.
Beat eggs with pepper in small bowl. Pour egg mixture into wok, tilting wok slightly to cover bottom.
5.
Cook over medium heat until eggs are set. Remove from wok; roll up and cut into thin strips.
6.
Heat remaining 6 tablespoons of oil in wok over medium-high heat. Add ginger, stir-fry 1 minute. Add rice; cook 5 minutes, stirring frequently. Stir in omelet strips, bacon, barbecued pork, shrimp, onions and soy sauce. Cook and stir until heated through. Garnish, if desired.
