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When we moved to the area where we live now, the first time I ordered Chinese takeout, the fried rice was made from yellow rice. I experienced this in a couple of other places to go and was stumped. I thought it was really strange. I was used to eating fried rice with white rice! Anyway, I started making my own fried rice years ago.
But I couldn't get it right until I added butter towards the end of cooking. I was so happy to make that discovery! We love making it with ham, chicken, and tofu for me. This recipe is another variation of our favorite fried rice recipe. We love shrimp and bacon … so why not do it in fried rice?
Chopped bacon and eggs.
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I bought these really huge shrimp, so I ended up cutting them into pieces perfect for fried rice.
The rice is all cooked and just add the cooked shrimp, cooked bacon, eggs, and green onions.
I can't stand how much I love this recipe… Curtis loved this version and asks me to make fried rice at least 3 to 4 times a month. It's better than carrying fried rice and I know you'll love it!
Performance: Serves 4 to 6
Preparation time: 15 minutes
Time to cook: 25 minutes
Total time: 40 minutes (not including waiting time for rice)
Fried rice with shrimp and bacon recipe
- 3 cups uncooked jasmine rice, cooked (preferably done the day before)
- 1/4 cup grape seed oil
- 3 large eggs, beaten
- 3/4 to 1 pound deveined and washed shrimp (if frozen, then thawed), really big or gigantic, cut into small pieces
- salt pepper
- 2 teaspoons of sesame oil
- 3 tablespoons soy sauce
- 1/3 cup frozen peas
- 3/4 cup frozen corn
- 2 tablespoons unsalted butter
- 4 to 5 slices cooked bacon, minced
- 2 green onions, thinly sliced
- Cooking the rice It is best if you do it the day before because the freshly cooked rice will be a soft fried rice. If you couldn't make it the day before, prepare the rice, and as soon as you're done cooking, put it in a 9×13 baking dish or on a baking sheet. Let cool for at least 15 to 20 minutes. Mix and spread several times. Place in the refrigerator for at least 30 to 60 minutes.
- Add 1 tablespoon of grape seed oil to a wok or large skillet, heat over medium heat for at least 3 minutes. Shake the oil to cover the pan. Add the beaten eggs to your wok or pan and cook for 2 to 3 minutes, shaking the pan a bit to allow the egg to spread. Turn and cook for one more minute. and let cook for 2 to 3 minutes and turn and cook for another minute. Remove from the pan and place on a clean cutting board. Let cool. Then cut into small pieces by cutting into strips first and then cutting.
- Dry the shrimp with clean paper towels.
- Add 1 tablespoon of grape seed oil to the pan. Season the shrimp with salt and pepper and add them to your pan. Cook for about 1 to 2 minutes on each side. Remove from the pan and place in a clean container and set aside.
- Add 2 tablespoons of grape seed oil to the pan. Add the rice and cook for 2 minutes, stirring with a rubber spatula. Add the soy sauce and sesame oil and mix the rice well. Spice with salt and pepper. Increase the heat to medium high and cook for 5 to 8 minutes, until the rice is completely hot, be sure to mix occasionally so that the rice does not burn.
- Add the peas and corn, cook for another 3 to 4 minutes, mixing occasionally. Lower the heat and add the butter, let it melt and mix well. Add eggs, cooked shrimp, cooked bacon, and green onions and stir gently. Season with salt and pepper, as desired. Serve immediately.
Other recipes that I know you will love:
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