Dinner Tonight: Fried Rice with Shrimp and Bacon

Dinner Tonight: Fried Rice with Shrimp and Bacon might be just the main course you are searching for. One portion of this dish contains about 19g of protein, 18g of fat, and a total of 442 calories. For $1.6 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes around 1 hour. 31 person have tried and liked this recipe. A couple people really liked this Chinese dish. This recipe from Serious Eats requires bacon, rice wine, eggs, and oyster sauce. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a solid spoonacular score of 46%. Similar recipes are Dinner Tonight: Bacon and Kimchi Fried Rice, Dinner Tonight: Fried Oyster and Bacon Sandwich, and Dinner Tonight: Shrimp And Grits With Bacon.

Servings: 6

 

Ingredients:

1 cup bacon, diced

6 cups cooked white rice, at room temperature

5 large eggs, beaten

3/4 teaspoon grated fresh ginger

1 1/2 tablespoons light soy sauce

2 tablespoons oyster sauce

3 1/2 tablespoons peanut oil

1 1/2 tablespoons rice wine

5 scallions, ends trimmed, thinly sliced

1 tablespoon sesame oil

1/2 pound medium shrimp, peeled, tails removed

2 teaspoons sugar

pinch of white pepper

Equipment:

whisk

bowl

wok

paper towels

wooden spoon

Cooking instruction summary:

Procedures 1 For the marinade: Whisk together all marinade ingredients in medium-sized bowl. 2 For the sauce: Whisk together all the sauce ingredients together in another medium-sized bowl. 3 For the fried rice: Slice the shrimp in half lengthwise then crosswise. Add shrimp to bowl with sauce. Toss to coat. Set aside for 20 minutes. 4 Place wok over high heat until lightly smoking. Add bacon. Stir-fry until much of the fat has rendered off and bacon begins to crisp up, one to two minutes. Turn off heat, spoon out bacon, and drain on paper towel-lined plate. Transfer all but 1/2 tablespoon of fat to another container and save for another use. 5 Turn heat back to high. Swirl in 1 tablespoon of peanut oil. When it begins to smoke, add eggs. Scramble with wooden spoon. Cook, stirring continuously, until eggs are firm, about one minute. Turn off heat, and transfer eggs to plate. Break up eggs pieces into small pieces. 6 Rinse out wok and dry, then place over high heat. Pour in 2 ½ tablespoons of peanut oil, and heat until smoking. Add shrimp and marinade. Stir-fry until shrimp is no longer pink, about one minute. 7 Add rice and stir well. Reduce heat to medium, and stir-fry until the rice is very hot, about four minutes. Turn heat back up to high, and add sauce. Stir constantly for one minute. Then reduce heat to medium, and cook until the rice coated with sauce, about one more minute. Add bacon, eggs and scallions. Cook until eggs are warm, about one more minute. Serve.

 

Step by step:

For the marinade

1. Whisk together all marinade ingredients in medium-sized bowl.


For the sauce

1. Whisk together all the sauce ingredients together in another medium-sized bowl.

2. For the fried rice: Slice the shrimp in half lengthwise then crosswise.

3. Add shrimp to bowl with sauce. Toss to coat. Set aside for 20 minutes.

4. Place wok over high heat until lightly smoking.

5. Add bacon. Stir-fry until much of the fat has rendered off and bacon begins to crisp up, one to two minutes. Turn off heat, spoon out bacon, and drain on paper towel-lined plate.

6. Transfer all but 1/2 tablespoon of fat to another container and save for another use.

7. Turn heat back to high. Swirl in 1 tablespoon of peanut oil. When it begins to smoke, add eggs. Scramble with wooden spoon. Cook, stirring continuously, until eggs are firm, about one minute. Turn off heat, and transfer eggs to plate. Break up eggs pieces into small pieces.

8. Rinse out wok and dry, then place over high heat.

9. Pour in 2 ½ tablespoons of peanut oil, and heat until smoking.

10. Add shrimp and marinade. Stir-fry until shrimp is no longer pink, about one minute.

11. Add rice and stir well. Reduce heat to medium, and stir-fry until the rice is very hot, about four minutes. Turn heat back up to high, and add sauce. Stir constantly for one minute. Then reduce heat to medium, and cook until the rice coated with sauce, about one more minute.

12. Add bacon, eggs and scallions. Cook until eggs are warm, about one more minute.

13. Serve.


Nutrition Information:

Quickview
579k Calories
22g Protein
31g Total Fat
48g Carbs
7% Health Score
Limit These
Calories
579k
29%

Fat
31g
48%

  Saturated Fat
8g
53%

Carbohydrates
48g
16%

  Sugar
1g
2%

Cholesterol
276mg
92%

Sodium
1032mg
45%

Alcohol
0.6g
3%

Get Enough Of These
Protein
22g
46%

Selenium
50µg
73%

Manganese
0.96mg
48%

Phosphorus
292mg
29%

Vitamin K
21µg
20%

Zinc
2mg
17%

Vitamin B6
0.34mg
17%

Vitamin E
2mg
16%

Vitamin B2
0.27mg
16%

Vitamin B5
1mg
16%

Vitamin B12
0.87µg
15%

Copper
0.28mg
14%

Vitamin B3
2mg
14%

Iron
2mg
13%

Magnesium
45mg
11%

Vitamin B1
0.17mg
11%

Calcium
106mg
11%

Folate
35µg
9%

Potassium
263mg
8%

Vitamin A
339IU
7%

Vitamin D
0.99µg
7%

Vitamin C
3mg
4%

Fiber
0.96g
4%

covered percent of daily need
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