Combine water and salt in a 3 quart saucepan and bring to a boil over high heat. Stir in rice. Cover, reduce heat and simmer until rice is tender, 15-20 minutes. Drain rice.
Cook bacon in wok over medium heat, stirring frequently until crisp. Drain bacon. Remove all but 1 tablespoon drippings from wok, tilting the wok so mixture covers bottom. Cook over medium heat until eggs are set 1-2 minutes. Remove eggs from wok, roll up and cut into thin strips, and set aside.
Add 1/2 tablespoon oil in wok, and 1/3 of egg mixture to wok repeating the above step, twice. Add remaining 2 tablespoon oil and ginger to wok, and stir-fry over medium heat 1 minute. Stir in rice, bacon, onions, and soy sauce. Cook and stir until hot throughout. Serves 6-8.
By Robin from Washington, IA
Recipe doesn't even make sense! Also real Chinese fried rice doesn't have bacon in it.
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