List of Ingredients
4 slices bacon
6 T oil
4 eggs, lightly beaten
7 cups boiled rice
2 slivers garlic
3 t. salt
1 cup boiled ham, diced
2 scallions finely chopped
1/2 cup finely chopped shrimp pieces
2 T soy sauce
Saute bacon until crisp. Drain fat. Crumble.
Set a wok over high heat for 30 seconds.
Pour in 2 T oil, swirl around pan and immediately reduce heat to moderate.
Pour in eggs.
They will form film on obttom of pan almost at once.
Immediately lift this film gently with a fork and push it to back of pan so that the still liquid eggs can spread across the bottom of pan to cook.
As soon as the eggs are set, but before they become brown, transfer them to a bowl and cut them up into small pieces.
Pour the remain of oil in pan, swirl around and heat it for 30 sec.
Saute shrimp lightly.
Add garlic and scallions and saute until soft.
Add rice and stir-fry for 2-3 min. until all grains are coated with oil.
Add salt, then the bacon and ham and stir fry for 20 sec.
Return eggs to pan, add the soy sauce and cook only long enough to heat eggs through.