Chef Hugh Acheson’s shrimp fried rice also includes bits of crispy bacon and irresistible bites of fresh tatsoi. It’s a perfect meal in a bowl. Slideshow: More Fried Rice Recipes 

Hugh Acheson
March 2017

Gallery

© Abby Hocking

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large nonstick skillet, cook the bacon in the canola oil over moderate heat, stirring occasionally, until browned and crisp, about 8 minutes. Using a slotted spoon, transfer to a paper towel–lined plate to drain. Do not wipe out the skillet.

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  • Heat the fat in the skillet until shimmering. Add the shrimp and cook over moderately high heat, turning once, until just cooked through, about 3 minutes. Transfer to a plate.

  • Add the scallion whites and garlic to the skillet and stir-fry over moderately high heat until softened, 1 to 2 minutes. Add the rice and stir-fry until hot, about 3 minutes. Using a wooden spoon, make a well in the center of the rice. Add the eggs to the well and cook, slowly stirring them into the rice, until just set, 1 to 2 minutes. Add the bacon, shrimp, peas, vinegar and sesame oil and stir-fry until hot, 2 minutes. Stir in the tatsoi until just wilted. Season the rice with salt. Garnish with the scallion greens.

Notes

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