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1
Place the rice in a saucepan and add 2 1/2 cups cold water.
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2
Cover tightly and bring to a boil over high heat.
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3
When you see steam beginning to escape, turn the heat down to very low, but do not remove the lid.
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4
Cook the rice over low heat for 20 minutes.
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5
Remove the pan from the heat but dont remove the lid.
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6
Let the rice stand, covered, for 20 minutes, then fluff with chopsticks and let cool completely.
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7
When cool, cover and refrigerate the rice overnight.
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8
In a small mixing bowl, beat the eggs together with 2 tablespoons water.
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9
Rub a small, nonstick or well-seasoned skillet with some of the oil and place it over medium heat.
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10
Pour in enough egg to cover the bottom of the skillet, rotating the skillet to spread the egg mixture into a thin omelet.
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11
Cook until barely set.
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12
Turn and cook for a few seconds on the other side.
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13
Turn the omelet out onto a work surface and roll it up into a tube.
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14
Continue to make and roll up omelets until all of the egg mixture has been cooked.
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15
With a sharp knife, slice the rolls crosswise to make long, thin strips.
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16
Dice the pork and ham, and peel and cut the shrimp in half lengthwise; set aside.
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17
Place a wok or large skillet over medium heat.
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18
Add the remaining oil and the garlic cloves.
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19
Cook, stirring, pressing down on the garlic to flavor the oil.
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20
When the garlic begins to brown, remove and discard it.
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21
Add the ginger and the cooked rice to the wok.
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22
Stir briefly, just so that the rice doesnt stick.
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23
Add the egg strips, diced meat, and shrimp and stir to combine them with the rice.
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24
Gradually stir in the chile-garlic sauce, if using, and the soy sauce.
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25
Add the green onions, stir once or twice, and sprinkle with the cilantro.
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26
Serve immediately.
