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Shrimp Fried Rice
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Shrimp Fried Rice

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 - 8
Course: Main Course
Cuisine: Asian

Ingredients

  • 5-6 lices Bacon cooked and crumbled
  • 4 cloves garlic minced (divided
  • 2 cups Shrimp thawed and patted dry, pre-cooked; frozen
  • 1-2 tbsp canola oil
  • 4 green onions white part separated from the green part
  • 1 tbsp ginger grated, fresh
  • 6 cups rice cold; made the day before and refrigerated
  • 2-3 tbsp soybeans to taste
  • sea salt to taste
  • white pepper to taste
  • 2-3 egg slightly beaten

Instructions

    Cup of Yum
  1. Cook the bacon in a large skillet over medium heat. Once cooked, remove bacon from the pan and drain on a paper towel. Crumble and set aside.
  2. Remove all but 1-2 tsp bacon grease from the skillet then add 1-2 tbsp of canola oil to the pan; add the shrimp and 1 clove of minced garlic. Cook, stirring often, for 2 minutes. Season with sea salt and freshly cracked pepper, then remove the shrimp from the pan and place it into a bowl. Set aside.
  3. Add the remaining minced garlic, ginger, and white pieces of the green onion to the pan. Sauté for 60 seconds, stirring constantly then add the rice, crumbled bacon, green parts of the green onion (keeping just a few for garnish), soy sauce, and white pepper. Mix the rice thoroughly.
  4. Add the beaten eggs to a separate skillet coated with cooking spray. Cook for 10-20 seconds on each side, flipping it like a pancake until thoroughly cooked. Remove from pan and cut into small pieces (I used my pizza cutter).
  5. Add the sliced egg to the rice along with the shrimp and mix gently. Taste and add more soy sauce, sea salt, or white pepper if needed. Remove from heat, top with the few remaining green onions and serve. Enjoy!