Bacon Egg And Shrimp Fried Rice Recipes

Steps:

• Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
• Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
• Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
• Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.

Steps:

• Beat three eggs in an empty bowl and add a bit of salt until well-combined.
• Cut bacon into 1-inch (2 ½ cm) pieces and finely dice the onion.
• Heat oil in either a wok or nonstick frying pan over medium heat and add beaten eggs. Gently scramble the eggs; when they are almost done, remove from wok and set aside.
• Add bacon to the wok and allow it to render down and become crisp. Once the bacon is done, take it out of the wok and set aside, along with the scrambled eggs.
• Add the diced onion to the wok and stir-fry until translucent. Then add the cooked rice, make sure the rice is fluffed and cooled, and stir-fry for 2 to 5 minutes. Use spatula to break up any clumps.
• Add the salt, pepper, sugar, and soy sauce. Stir for another minute or so.
• Once there is steam coming off the rice and it is completely heated through, add scrambled eggs and cooked bacon.
• Sprinkle with green onion, as desired.
• Enjoy!

Steps:

• In a large skillet, melt 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. Remove eggs and keep warm., Melt remaining butter in the skillet. Add the rice, vegetables and shrimp; cook and stir for 5 minutes or until shrimp turn pink. Meanwhile, chop eggs into small pieces. Return eggs to the pan; sprinkle with salt and pepper. Cook until heated through, stirring occasionally. Sprinkle with bacon if desired.

Steps:

• Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until just beginning to brown, about 7 minutes. Drain all but 1 to 2 teaspoons of bacon grease from the skillet. Add green beans, onion, and garlic; saute until bacon is crisp and green beans and onions are softened, about 3 minutes.
• Push bacon mixture to one side of the skillet; heat sesame oil on the empty side, about 30 seconds. Pour in egg; cook until just set, about 1 minute. Stir into bacon mixture to combine. Mix in rice. Stir in soy sauce, a tablespoon at a time, until rice is evenly coated. Cook until rice is heated through, 3 to 5 minutes.

Steps:

• Heat oil in large cast-iron skillet or other heavy skillet over high heat. Season shrimp with salt and pepper. Add to the hot oil in a single layer and sear until browned, 1 to 2 minutes per side. Transfer to a plate.
• Turn heat down to medium-low and add the bacon in a single layer. Cook, turning to evenly brown, until crisp, about 10 minutes.
• While the bacon browns, shuck the corn and cut off the kernels. You should end up with about 3 1/2 cups. Thinly slice the scallions and set aside some greens for garnish. Cut the tomatoes in half. (If the bacon is done cooking before you're finished slicing, remove the pan from the heat for a moment.)
• Drain the bacon on paper towels, leaving as much liquid as possible in the skillet. Turn the heat up to medium-high and add the corn, scallions, and a pinch of salt to the skillet. Cook, stirring, until the scallions just wilt, about 1 minute.
• Add the rice and stir until well-mixed and heated through, about 3 minutes. Press the rice evenly across the bottom and up the sides of the pan. Let cook, without stirring, as the rice and corn begin to crackle, until you smell a toasty scent and the rice browns, about 5 minutes. You can lift up a section of rice to peek and see if a golden brown crust has developed.
• Remove from the heat and divide the rice mixture among four bowls, scattering the tomatoes, shrimp and accumulated juices on top of each. (Alternatively, serve rice directly from the pan, with tomatoes and shrimp on top.) Season to taste with salt and pepper. Crumble the bacon all over and garnish with the reserved scallions.