Shrimp & Bacon Fried Rice

Name: Shrimp & Bacon Fried Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 pound medium shrimp, peeled and deveined; 2 tablespoons canola oil; 2 tablespoons Lucky Lucky seasoning, divided; 2 large eggs; 1 teaspoon soy sauce, plus more as desired; ¼ pound bacon, sliced into ½-inch cubes; 6 scallions, white parts minced, green parts thinly sliced on the bias; 2 garlic cloves, minced; 3 cups cooked white rice, cooled (see note); ½ cup frozen peas; 3 tablespoons unseasoned rice vinegar; 1 teaspoon toasted sesame oil; Kosher salt; Lemon wedges, for serving

With the added richness of bacon, this punchy shrimp fried rice makes for an easy weeknight dinner and the perfect meal in a bowl. Our Lucky Lucky Asian Blend does double duty here, seasoning both the shrimp and the eggs. Frozen peas are natural here, but feel free to use a mix of diced frozen vegetables, and/or add a couple handfuls of baby spinach leaves the last few minutes of cooking.

Shrimp & Bacon Fried Rice

Rated 4.3 stars by 3 users

Servings

Prep Time

15 minutes

Cook Time

10 minutes

Note: Freshly cooked rice has the tendency to clump when stir-fried. So, for the best results, use leftover white rice (any variety) that has been refrigerated. Use your hands to break the rice up before adding it to the skillet. If you have fresh herbs on hand, basil, mint, or cilantro would be welcome in this mix of flavors.

Ingredients

1 pound medium shrimp, peeled and deveined
2 tablespoons canola oil
2 tablespoons Lucky Lucky seasoning, divided
2 large eggs
1 teaspoon soy sauce, plus more as desired
¼ pound bacon, sliced into ½-inch cubes
6 scallions, white parts minced, green parts thinly sliced on the bias
2 garlic cloves, minced
3 cups cooked white rice, cooled (see note)
½ cup frozen peas
3 tablespoons unseasoned rice vinegar
1 teaspoon toasted sesame oil
Kosher salt
Lemon wedges, for serving

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Directions

Place the shrimp in a bowl, sprinkle with 1 tablespoon of Lucky Lucky seasoning and set aside.
Combine the eggs, soy sauce, and remaining tablespoon of Lucky Lucky in a small bowl and use a fork to beat until combined.
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.
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.
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.
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.