Sizzlin' Shrimp Fried Rice

By cmschnettler

Ingredients

• 4 cups cold white rice (I like jasmine best for this, but whatever you have will do)
• 1 head of broccoli, cut into tiny florets
• 1/2 cup diced carrots
• 5 strips of bacon (and the grease from said bacon - reserved)
• 1 lb shrimp, peeled and deveined
• 1/3 C soy sauce
• 1 tablespoon corn starch
• 2 eggs
• 2 teaspoons sesame oil
• 2 stalks green onion, white and light green parts only
• salt and pepper

Details

Adapted from mobile.lawrence.com

Preparation

Step 1

Start by cooking your rice. Pop it in the refrigerator while you proceed through the rest of the steps.

Mix up 1/4 cup of soy sauce and the cornstarch, and add the shrimp to the bowl. Set aside.

Next, cook the bacon. Reserve the grease - you're going to need it. Set the bacon aside.

Put a tablespoon of bacon grease back into the skillet and cook the carrots until they are soft - almost done. Set them aside, and put the broccoli and chopped green onions in the skillet. Add more bacon grease if necessary. Push the veggies around to cook. I like to put the lid on and sort of steam it. Don't overcook it. Set the broccoli and onion aside with the carrots.

In that same skillet, scramble the two eggs. Leave them just slightly underdone, and toss them into the bowl with the carrots, onions and broccoli.

Next, cook the shrimp. Toss the contents of the bowl into the hot skillet and cook the shrimp for just a couple of minutes, evenly on both sides. Put them in the bowl with all the other waiting ingredients.

Now, this is really important: turn up the heat on the skillet. Turn it up high. High heat is KEY to good fried rice. Add the sesame oil and a couple more teaspoons of bacon grease back to the pan and wait for it all to get extremely hot. Add the rice, shrimp, vegetables and crumbled bacon to the pan and let it sit there. Resist the urge to mess with it for at least a minute. Then flip everything. It should be sizzling hot. Drizzle the rest of the soy sauce around the edges, stir gently and eat!