Shrimp and Bacon Fried Rice

I have had my eye on this recipe for months now and am SO glad we finally gave it a try! It was devoured in no time flat (like one sitting, with three adults). 

I love the simple list of ingredients and the delicious combination they result in. This is perfect as a main entree and will leave you full and happy. The bacon added a little something "extra" that I thought was really fun - though definitely best fresh. The little bit that I didn't eat at dinner and ate cold the next day had limp bacon... sad, sad bacon. Still tasty though.

Mix and match with the veggie add ins to your taste preferences, and increase / decrease seasonings to get it just the way you like it. Making fried rice at home is easy, tasty, and FUN!

Shrimp and Bacon Fried Rice adapted from The Little Kitchen

1 1/2 cups uncooked white rice, cooked per package directions (preferably made the day before)
1/4 cup grape seed oil
3 large eggs, beaten
3/4 to 1 pound deveined and washed shrimp (if frozen, rinse gently with cold water to thaw and remove any ice)
salt and pepper (to taste)
2 tsp sesame oil
2 - 3 TBS soy sauce (or to taste)
1 cup frozen mixed peas and carrots
1 TBS unsalted butter
4 - 5 large slices thick cut bacon, cooked and chopped
2 green onions, sliced thin (optional)

  1. Prepare the rice (it is preferable to make the rice a day ahead of time, but if you have to make it the same day, make sure to give yourself time to cook it and then spread it out on a cookie sheet to allow it to cool and the excess moisture to absorb / dissipate for 15 - 20 minutes. If you can refrigerate it for 30 - 60 minutes after allowing it to cool on a cookie sheet that is helpful as well).
  2. Heat 1 TBS of oil in a large wok or deep nonstick skillet over medium heat. Cook the eggs, swirling pan lightly to allow eggs to spread, for 2 - 3 minutes, and when set flip and cook for another 2 - 3 minutes. Remove from pan and set aside. Cut egg into thin strips / pieces.
  3. Pat the shrimp dry. Add another TBS of oil to the pan and cook the shrimp, seasoned with salt and pepper, for about 1 - 2 minutes per side or until no longer opaque and pink in color.
  4. Drain off any excess liquid and place shrimp to the side.
  5. Return the pan to the stove and add remaining 2 TBS of oil. Cook the prepared rice for about two minutes before adding sesame oil and soy sauce. Season with salt and pepper to taste. Turn the heat up a little and cook for about 5 - 8 minutes or until rice is heated through, making sure to stir ocassionally.
  6. Run the frozen peas and carrots mixture under water to thaw quickly (using a strainer), then add to the rice in the pan. Cook for 2 - 3 minutes to warm through and combine. Reduce the heat to medium and add in the butter. When that has melted add in the remaining prepared eggs, bacon pieces, and cooked shrimp. Stir gently to combine. Taste and adjust seasonings as needed.
  7. Sprinkle with green onion if using.


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