Ingredients Rice White Rice Bacon, Egg and Shrimp Fried Rice Be the first to rate & review! 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 By Hugh Acheson Hugh Acheson Instagram Hugh Acheson is the Canadian-born chef and restaurateur of Empire State South in Atlanta and Five & Ten in Athens, Georgia. He is a judge on the reality cooking competition series Top Chef and an Iron Chef on Iron Chef Canada. Food & Wine's Editorial Guidelines Updated on March 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Abby Hocking Total Time: 30 mins Yield: 4 Ingredients 1/4 pound bacon, chopped 2 tablespoons canola oil 1/2 pound medium shrimp, shelled and deveined 6 scallions, white parts minced, green parts thinly sliced on the bias 2 garlic cloves, minced Jasmine Rice (see Note) or 3 cups cooked white rice, cooled 2 large eggs, beaten 1/2 cup thawed frozen English peas 3 tablespoons unseasoned rice vinegar 1 teaspoon toasted sesame oil 2 cups sliced tatsoi or leaf spinach Kosher salt Directions 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. 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 Jasmine Rice Rate it Print