Bacon Fried Rice is loaded with delicious smokey goodness. It’s the perfect way to utilize leftover rice and is ready in only 15 minutes, which makes it perfect for weeknights or even breakfast!
Crack the eggs into a small bowl. Season with a dash of pepper and a pinch of salt, then beat lightly.
Heat cooking oil in a wok over medium-high heat. When the wok starts to smoke, pour the eggs into the wok. Leave untouched for about 20 seconds to allow the egg to set at the bottom.
Scramble the eggs, then remove them from the wok.
Add bacon to the wok. Stir-fry until slightly brown. Fry till dark brown if you like your bacon crispy.
Add chopped onion to the wok. Stir-fry until the onion turns slightly translucent, then add the frozen peas and carrots. Stir-fry for about 1 minute.
Add the shrimp to the wok. Stir-fry until cooked (this should take less than 1 minute).
Add the rice to the wok, then stir to combine all ingredients.
Drizzle the soy sauce over the rice. Give everything a good stir to season all of the rice. Do a quick taste test; add more soy sauce or salt to your taste if needed.
Return scrambled eggs to the wok, followed by the chopped scallions. Stir well to combine all ingredients.