Bacon and Shrimp Fried Rice

By garciamoss

Ingredients

• 1 cup cooked Japanese sticky rice, cooled
• 1 egg
• 1 tbsp. toasted sesame oil
• 1 tsp. Chinese chile bean paste (tobanjan)
• 2 cloves garlic, minced
• 1 (1”) piece ginger, peeled and minced
• 1/4 cup bean sprouts
• 3 tbsp. frozen peas
• 4 medium shrimp, peeled and deveined, roughly chopped
• 1 tbsp. sake
• 1 tbsp. soy sauce
• 2 slices bacon, cooked until crisp and roughly chopped
• 1 scallion, minced

Details

Adapted from saveur.com

Preparation

Step 1

Stir rice and egg in a bowl; set aside. Heat a 12” nonstick skillet over medium-high heat. Add sesame oil, bean paste, garlic, and ginger; cook until golden, 1–2 minutes. Add bean sprouts, peas, and shrimp; cook until shrimp are just pink, 1–2 minutes. Add rice mixture; cook, stirring constantly, until rice is warmed through, 1–2 minutes. Add sake and soy sauce; cook until rice is golden, 1–2 minutes. Remove from heat; stir in bacon and scallion.