Faster than takeout! This easy bacon and shrimp fried rice is loaded with quick-cooking, no prep veggies.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Sweet Chili Sauce
Soy Sauce(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)
Salt and Pepper*
Before starting, add 2 ½ cups warm water to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce.Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, cut bacon into 1/2-inch strips. Using a strainer, drain shrimp, then pat dry with paper towels. Season shrimp with half the garlic salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 6-7 min**. Remove pan from the heat. Using a slotted spoon, transfer bacon to a small bowl. Set aside.
Return the same pan (with bacon fat) to medium-high heat. When hot, add the shrimp and carrots. Cook, stirring occasionally, until shrimp just turns pink, 3-4 min ***. Remove pan from heat and transfer shrimp and carrots to a plate.
Fluff rice with a fork. Return the same non-stick pan to medium-high heat. When hot, add 1 tbsp oil, then rice. Cook, stirring often, until any liquid has absorbed and rice begins to brown, 2-3 min. Add peas, corn-edamame blend, sweet chili sauce, soy sauce, remaining garlic salt, shrimp, carrots, half of the bacon and any juices from the plate. Stir together until warmed through, 1-2 min. Season with salt and pepper.
While fried rice cooks, thinly slice green onions. Divide fried rice between plates. Sprinkle with green onions and remaining bacon.