Rice and bacon….two of my favorite foods. Rice goes with just about anything. Bacon goes with just about anything. So why not combine them? The bacon gives the rice a really unique smokey flavor. You get little bites of sweet and fresh when you bite in to the green peas, and the savory shrimp. The ultimate YUM of fried rice!! A couple of tips I wanted to share about fried rice in general:
– Use rice that has been in the fridge overnight. Frying rice that is fresh out of the rice cooker/pot will make it too mushy and you’ll end up getting little clumps of rice instead of getting each rice properly coated in soy sauce.
– I keep my soy sauce in a squirt bottle. This allows me to evenly distribute the soy sauce on the rice in the wok.
– When you have leftover chicken or steak, fried rice is a great way to make use of those leftovers. Just cut up the meat into cubes or slices and toss them into the mix!
- 3 strips bacon, cut into ½ cm pieces
- 2 eggs
- 6 large shrimp (peeled, de-veined..you can leave it whole but I like to cut the shrimp in half)
- 1 cup frozen green peas (thawed)
- 1 small onion, chopped
- 6 cups cooked rice (left in the fridge overnight)
- About 6 Tbsp of soy sauce
- 2 stalks green onion, chopped
- Heat up 1 Tbsp of cooking oil in a wok/pan over medium-high heat. Allow bacon fat to render. When bacon is slightly crispy, remove from wok (leave the oil in the pan)
- Scramble the eggs in the wok. I like to add just a dash of soy sauce just to give it some flavor. Remove from pan.
- Add another 1 Tbsp of oil to wok, then fry onions just till fragrant (about a minute), then add green peas and shrimp. Be careful not to overcook the shrimp!
- Add the rice, then the soy sauce (I use a squirt bottle and I "eyeball" the amount of soy sauce used). Add the bacon and the eggs back in to the wok and stir-fry for a couple of minutes. Stir in the chopped green onion at the last minute.