• 1 tablespoon vegetable oil
• 1 teaspoon kosher salt
• 1 1/4 cups long-grain white rice
• 1 1/4 cups water
• 1/2 pound pork, cut into bite-sized pieces
• Kikkoman Soy Sauce
• 7 slices bacon, chopped

• 1/2 cup green onions, including tops, chopped
• 1/2 cup green pepper, chopped
• 2 cloves garlic, minced
• 2 eggs, beaten
• 5 ounces frozen green peas
• 1/2 pound shrimp, peeled, de-veined and cut into bite-sized pieces

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Combine vegetable oil, salt, rice and water, in that order, in a small sauce pan. Cover the pot and turn heat to medium high and cook, undisturbed, 4 minutes. Turn heat down to medium low and continue cooking, undisturbed, for 11 more minutes. Turn heat off; quickly fluff the rice with a fork, replace the lid and allow to sit 15 minutes. Quickly fluff the rice again, replace the lid and allow to sit undistributed until cool, about 30 to 45 minutes.

Place bite-size pork in a small bowl and cover with Kikkoman Soy Sauce; set aside while preparing the rest of the ingredients. Fry chopped bacon over medium heat in a large deep-sided pan until crisp. Remove and drain on paper towels. If necessary, remove all but two tablespoons of the drippings. Turn heat up to medium-high and add marinated pork to the pan and stir-fry 3 minutes. Remove with a slotted spoon to retain the drippings; set pork aside. Add green pepper and green onions to the pan and stir-fry over medium-high heat for 3 minutes. Add garlic and stir until fragrant, 1 minute. Push the vegetables in a ring to the outside edges of the pan to allow the drippings to collect in the center. Slowly pour beaten eggs into the the center of the pan, stirring constantly, trying not to incorporate the vegetables. After eggs have set, bring vegetables into the center and mix with the eggs. Pour about 2 tablespoons soy sauce into pan to color the vegetable/egg mixture a very light shade of brown. Add back the bacon and pork and stir. Using a wooden fork, immediately incorporate cooled rice into the mixture. Stir the mixture constantly over medium heat until completely combined. Pour more soy sauce over the entire mixture until the rice changes to a light brown color. There is no exact measurement; it should take a least a few more tablespoons, but be careful not to over soy sauce the rice. Stir in the frozen green peas and raw shrimp. Reduce heat to low and cover the pan. Allow the residual heat to cook the shrimp and heat the peas. Stir only occasionally to prevent sticking. The rice is usually ready for serving after 15 minutes.

Finadene

• 1/2 cup Kikkoman soy sauce
• 1/2 white vinegar
• 1 bunch green onions, chopped including tops

• 1 small hot pepper
• 1 teaspoon fresh lemon juice