Shrimp & Bacon Fried Rice

Directions

1. Place the shrimp in a bowl, sprinkle with 1 tablespoon of Lucky Lucky seasoning and set aside.

2. Combine the eggs, soy sauce, and remaining tablespoon of Lucky Lucky in a small bowl and use a fork to beat until combined.

3. In a large nonstick skillet or a wok, cook the bacon in the canola oil over moderate heat, stirring occasionally, until browned and crisp, about 8 minutes. Using a slotted spoon, transfer to a paper towel–lined plate to drain. Do not wipe out the skillet.

4. Heat the skillet over medium-high heat until the oil and rendered bacon fat are shimmering. Add the shrimp and cook, turning once, until just cooked through, about 3 minutes. Transfer to a plate.

5. Add the scallion whites and garlic to the skillet and stir-fry until softened, 1 to 2 minutes. Add the rice and stir-fry until it’s heated through, about 3 minutes.

6. Using a wooden spoon, make a well in the center of the rice. Add the eggs to the well and cook, slowly stirring them into the rice, until just set, 1 to 2 minutes. Add the bacon, shrimp, peas, vinegar, and sesame oil and stir-fry until hot, 2 minutes. Taste and adjust seasonings with additional salt or soy sauce, as desired. Garnish with the scallion greens and serve with lemon wedges.