Make your own shrimp fried rice faster than you can call in an order and go pick up take out. Even better- This rice tastes better than any takeout I’ve found. You can literally throw any meat you want to this rice. Have leftover pork? Pork fried rice it is! Make it combo fried rice by tossing in thst leftover chicken and steak! I can’t wait til you try this fried rice recipe! This is seriously BETTER than Chinese take out we’ve found- and we have ordered it countless times! The interesting combo of ginger and the savory shrimp with the decadence of crispy bacon makes this dish the perfect dinner for any night.

Shrimp Fried Rice

Servings	Prep Time	Cook Time
4-6Servings	15Minutes	20Minutes

Ingredients

4 cups jasmine rice
1 pound fresh shrimp- cleaned and deveined
1 tablespoon sriracha sauce
2 tablespoons sesame oil
1 tablespoon fish sauce
1 heaping tablespoon Asian 5 Spice
1/2 pound bacon cubed
4 large eggs
1 largre Vidalia onion cubed
1 bunch green onions thinly sliced
2 fresh carrots shredded
1 bulb garlic minced
2-3 inch piece of fresh ginger- finely grated
2-3 tablespoons soy sauce or coconut aminos
Additional 2 tablespoons sesame oil

Servings: Servings

Instructions

Prepare jasmine rice. Check out my recipe for the Best Rice Eva’
While the rice is cooking, gather your ingredients and start cooking the shrimp mixture.
Cut bacon into thin slices and cook on medium high heat until crispy in a large wok. While bacon is cooking, prepare shrimp
Add sriracha, sesame oil, fish sauce, and Asian Five Spice to shrimp. Stir to coat and let marinate until ready to cook
Remove cooked crispy bacon from wok, saving rendered fat for the next step
Cook shrimp in hot wok for 5 minutes or until cooked. Be careful not to over cook!
Remove shrimp from wok, adding them to the pot with the rice & bacon.
Cook onions until they start to become translucent
Add garlic and ginger, sauté for 2 minutes
Add carrots and half the green onions, cook for 2 more minutes
Empty the wok into the pot of rice, bacon, & shrimp
Quickly beat eggs and pour them into the hot wok.
Gently swirl wok so that they cook in a thin layer along the side of the wok.
Scrape cooked egg off of the sides into the middle & swirl uncooked egg onto sides.
Put eggs with the rice mixture & turn heat on wok up to high.
Add 1 tablespoon of sesame oil to the hot wok
Dump the rice mixture into the hot wok.
Add a couple of drizzles of sesame oil to the top. Without stirring do the next step
Add 2-3 tablespoons of soy sauce of coconut aminos
Mix & Stir fry rice mixture for 5 minutes on high heat
Serve while hot & refrigerate leftovers for lunch tomorrow

Share this Recipe

I can’t wait til you try this fried rice recipe! This is seriously BETTER than Chinese take out we’ve found- and we have ordered it countless times! The interesting combo of ginger and the savory shrimp with the decadence of crispy bacon makes this dish the perfect dinner for any night.

Here is how I make Forking EPIC Shrimp Fried Rice…

Start out by making the jasmine rice. Really want to make dinner EPIC? Check out how I make the Best Rice Eva‘!

While the rice is cooking, gather your ingredients and start cooking the shrimp mixture

Cut bacon into thin slices and cook on medium high heat until crispy in a large wok. While bacon is cooking, prepare shrimp

Add sriracha, sesame oil, fish sauce, and Asian Five Spice to shrimp. Stir to coat and let marinate until ready to cook

Add cooked crispy bacon to cooked rice, saving rendered fat for the next step

Cook shrimp in hot wok for 5 minutes or until cooked. Be careful not to over cook!

Remove shrimp from wok, adding them to the pot with the rice & bacon.

Cook onions until they start to become translucent

Add garlic and ginger, sauté for 2 minutes

Add carrots and half the green onions, cook for 2 more minutes

Empty the wok into the pot of rice, bacon, & shrimp

Quickly beat eggs and pour them into the hot wok. Gently swirl wok so that they cook in a thin layer along the side of the wok. Scrape cooked egg off of the sides into the middle & swirl uncooked egg onto sides.