Bring 3 cups water to a boil; add shrimp, and cook 3 to 5 minutes. Drain well, rinse with cold water. Chill. Peel and devein shrimp. Coarsely chop the shrimp, and set aside.
Combine 3 cups water and salt in a heavy saucepan; bring to a boil. Gradually add rice, stirring constantly. Cover, reduce heat, and simmer 25 minutes or until the rice is tender and the liquid is absorbed. Remove from the heat, and set aside.
Cook the bacon in a wok or electric skillet until crisp; remove the bacon, reserving 1 tablespoon drippings. Crumble the bacon, and set aside. Set aside 1 1/2 teaspoons drippings, and return 1 1/2 teaspoons drippings to wok.
Combine beaten eggs and pepper in a medium bowl; stir well with a wire whisk.
Pour half of the egg mixture into the wok, and cook until eggs are set, tilting wok so that the uncooked portion covers the bottom of the wok. Remove the egg "pancake" from the wok and let cool. Roll up egg, and cut into thin strips; set aside. Repeat the procedure with the remaining 1 1/2 teasoons drippings and remaining egg mixture.
Add the oil and ginger to the wok, and saute just until the ginger is golden brown. Add the reserved cooked rice, and stir-fry 5 minutes. Add the reserved shrimp, bacon, egg strips, pork, green onions, and soy sauce; stir fry 4 to 5 minutes or until the mixture is thoroughly heated.