This stir-fry bowl proves that it's possible to whip up takeout-worthy goodness at home! Stir-fried veggies, sesame shrimp and our favourite sriracha-bacon combo bring the flavour and the fire.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Chili Sauce
Sugar Snap Peas
Soy Sauce(ContainsSoy/Soja, Wheat/Blé)
Before starting, preheat the oven to 425°F. Wash and dry all produce. Arrange bacon strips in a single layer on a parchment-lined baking sheet. Brush over sriracha. Bake bacon in the top of the oven until crispy and cooked through, 8-10 min.** When bacon is crispy, transfer to a paper towel-lined plate and set aside
While bacon cooks, Bring 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, thinly slice green onions. Peel, then mince or grate garlic. Trim snap peas. Drain, then pat shrimp dry with paper towels.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then carrots and snap peas. Cook, stirring often, until veggies have softened slightly, 2-3 min. Sprinkle cornstarch over veggies. Stir until veggies are coated, 1 min.
Add sesame seeds, garlic, shrimp, soy sauce, sweet chili sauce, honey and 1/4 cup water (dbl for 4 ppl) to the pan. Cook, stirring often, until mixture thickens slightly and shrimp are cooked through, 3-4 min.**
Slice bacon into 1/2-inch pieces. Fluff rice with a fork, then stir in half the green onions and season with salt. Divide rice between bowls. Top with shrimp stir-fry and bacon. Sprinkle remaining green onions over top.