SHRIMP AND BACON FRIED RICE
8 slices bacon
1 pound large shrimp (U16/20), peeled and deveined
1 large onion, chopped
8 large garlic cloves, peeled and chopped
½ cup carrot, finely chopped
1 cup rice, cooked to package directions (about 2 ½ cups cooked)
5 eggs, beaten
1 cup frozen peas, thawed
1 tablespoon soy sauce
3 tablespoon oyster sauce
1 teaspoon salt
1 teaspoon black pepper
½ cup scallions, chopped (plus more for garnish)
¼ cup cilantro, chopped (plus more for garnish)
12 ounce bean sprouts
Fry the bacon in a large deep skillet over medium high heat until crisp. Remove and drain on paper towels, reserving the grease in the pan. Chop into bite size pieces and set aside.
Pat the shrimp dry with paper towels and cook in the bacon grease in a single layer until pink and curled. Remove from the pan and set aside with the bacon.
Cook the onion, garlic, and carrots in the remaining bacon grease until soft and fragrant. Add the rice and cook for another minute tossing to coat. Push the rice to one side of the pan and pour the eggs in the empty half of the pan. Cook until loosely scrambled and fold the rice into the slightly wet eggs, stirring until well combined.
Add the peas, soy sauce, oyster sauce, salt, and black pepper to the pan. Cook for 2 minutes tossing to fully coat. Fold in the reserved bacon and shrimp along with scallions, cilantro and bean sprouts. Cook for 1 more minute until heated through. Serve hot, garnished with additional scallions and cilantro.