Shrimp Fried Rice
Servings 6 - 8
Equipment
- Large Cast Iron Skillet or Wok
- Large skillet
Ingredients
- 5-6 slices of bacon cooked and crumbled
- 4 cloves of garlic minced (divided)
- 2 cups of pre-cooked frozen shrimp thawed and patted dry
- 1 tbsp vegetable oil
- 4 green onions white part separated from the green part
- 1 tbsp fresh ginger grated
- 6 cups cold rice – made the day before and refrigerated
- 2-3 tbsp soy to taste
- Sea salt and White pepper to taste
- 2-3 eggs slightly beaten
Instructions
- Cook the bacon in a large cast-iron skillet over medium heat. Once cooked, remove bacon from the pan and drain on paper towels. Crumble and set aside.
- Remove all but 1 tablespoon of bacon grease from the skillet, then add 1 tablespoon of vegetable oil to the pan; add the shrimp and 1 clove of minced garlic. Cook, stirring often, for 2 minutes. Season with sea salt and freshly cracked pepper, then remove the shrimp from the pan and place them into a bowl. Set aside.
- Add the remaining minced garlic, ginger, and white pieces of the green onion to the pan. Sauté for 60 seconds, stirring constantly, then add the rice, crumbled bacon, green parts of the green onion (keeping just a few for garnish), soy sauce, and white pepper. Mix the rice thoroughly.
- Heat a large skillet coated with butter or cooking spray over medium heat. Add the egg and cook for 10-20 seconds on each side, flipping it like a pancake until thoroughly cooked. Remove the egg from the skillet and cut into small pieces (I used a pizza cutter). Side Note: You can also cook your eggs in the skillet with the rice if you prefer.
- Add the sliced egg to the rice along with the shrimp and mix gently. Taste and add more soy sauce, sea salt, or white pepper if needed.
- Remove from heat, top with the few remaining green onions, and serve. Enjoy!