Shrimp and Bacon Fried Rice

By Sprig Originals ✓ · with credit

Adapted from recipetineats.com

Cold rice hits a screaming hot wok with sweet shrimp, crisp bacon and ribbons of scrambled egg, all coated in a glossy oyster-soy sauce. It comes together in ten minutes and tastes like the good takeaway down the road.

Ingredients

• 1 tbsp oyster sauce
• 1 1/2 tbsp soy sauce (all-purpose or light)
• 1/2 tsp sesame oil (dark, roasted)

• 3 tbsp peanut or vegetable oil, divided
• 2 eggs, lightly beaten
• 3/4 cup bacon, excess fat trimmed, chopped
• 2 garlic cloves, minced
• 3 tsp ginger, finely minced
• 1/2 onion, finely chopped
• 1 tbsp Chinese cooking wine or dry sherry
• 1/2 tsp sugar
• 5 oz small shrimp, cooked and peeled
• 3 cups cooked long grain white rice, refrigerated overnight
• 3 scallions, thinly sliced

Instructions

1. Stir the oyster sauce, soy sauce and sesame oil together in a small bowl and set it beside the stove. Break up any clumps in the cold rice with your fingers so every grain can move freely.
2. Heat 1 tablespoon of the oil in a wok or heavy skillet over medium heat. Pour in the beaten eggs and scramble them for about 1 minute, until just set, then slide them onto a plate.
3. Turn the heat to high, add the chopped bacon and cook for about 2 minutes until golden at the edges. Move it onto the plate with the egg and pour off the fat left in the wok.
4. Add the remaining 2 tablespoons oil along with the garlic and ginger, then return the wok to high heat. Stir constantly as it comes up to temperature so nothing scorches; once the garlic sizzles, add the onion and stir-fry for 2 minutes until golden.
5. Splash in the cooking wine and sprinkle in the sugar. Let it bubble hard for 20 seconds, stirring, until almost all the liquid has gone. Add the shrimp and toss for 1 minute to heat through.
6. Tip in the rice, the sauce, the egg, the bacon and all but 2 tablespoons of the scallions. Stir-fry over high heat for 2 minutes, tossing constantly, until the rice is piping hot and evenly coated. Pile onto a serving plate and scatter with the reserved scallions.

Chef's tips

Nutrition (per serving, estimated)

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