Combine water and salt in 3-quart saucepan.
Cover and bring to a boil.
Stir in rice; reduce heat, cover and simmer until rice is tender, 15 to 20 minutes; drain.
Cook bacon in wok over medium heat, stirring often, until crisp; drain.
Remove all but 1 tablespoon bacon drippings from wok.
Beat eggs and pepper with fork in small bowl.
Pour 1/3 of egg mixture into wok.
Tilt wok slightly so egg covers bottom.
Cook over medium heat until eggs are set, 1 to 2 minutes.
Remove from wok.
Roll up omelet and cut into thin strips.
Pour 1/2 tablespoon of the oil into wok.
Add 1/2 of remaining egg mixture; tilt wok and cook until eggs are set.
Remove, roll up and cut into thin strips.
Repeat with another 1/2 tablespoon oil and remaining eggs.
Heat remaining 2 tablespoons oil in wok over medium-high heat.
Add ginger and stir-fry 1 minute.
Add rice; cook and stir 5 minutes.
Stir in eggs, bacon, pork, shrimp, onions and soy sauce.
Cook and stir until heated through.