Combine water and salt in 3-quart saucepan. Cover and cook over high heat until boiling, Stir in rice. Cover, reduce heat and simmer until rice is tender, 15 to 20 minutes. Drain rice. Spread on tea towel to cool and dry. It's best to make the rice a day ahead.
Cook bacon in wok over medium heat, stirring frequently, until crisp. Drain bacon. Remove all but 2 tablespoon of the drippings from wok. Beat eggs and pepper with fork. Pour 1/3 of the egg mixture into wok. Tilt wok slightly so egg mixture covers bottom. Cook over medium heat until eggs are set, 1 to 2 minutes. Remove eggs from wok, repeat. Roll up and cut into thin strips.
Add remaining 2 tablespoons oil and the ginger to wok. Stir-fry over medium-high heat 1 minute. Stir in rice. Cook and stir 5 minutes. Stir in bacon pork, shrimp, onions and soy sauce. Cook and stir until hot throughout.