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Bacon and Shrimp Fried Rice


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Rate this recipe 4.5/5 (10 Votes)


  • 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


Adapted from


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.

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