|FRIED RICE - Darlene LeMoine-Richards|
Cook bacon until crisp and drain, keeping 1 tbsp bacon grease.|
Beat eggs and pepper with fork. Pour 1/3 egg mixture into wok, tilt so eggs cover bottom and cook until set (1-2 minutes). Remove eggs, rool up and cut into thin strips. Repeat with remaining egg twice.
Put oil and ginger root in wok. Cook and stir 1 minute. Add rice and cook and stir 5 minutes. Add crumbled bacon, cooked shrimp, chopped onions, eggs, and soy sauce. Stir and heat thoroughly.