Shrimp and Bacon Stir Fry Rice

This Shrimp and Bacon Stiry Fry Rice is a meal all on it’s own. Delicate shrimp, salty bacon, fluffy eggs, and lots of fresh vegetables make up my take on stir fry rice! 

If you know one thing about me, know this: I could eat rice on a daily basis for the rest of my life and be happy. Growing up in the Dominican Republic, white long grain rice was a staple at our table six out of seven days a week and on that seventh day my Mom would make pasta but still had to make rice for my Dad, who had to have rice daily!

My love for rice is what created this simple but flavorful stir fry that you can get on the table in less than 20 minutes! Packed with tiny shrimp, savory bacon, and whatever vegetables you have in the fridge, this dish will become a staple in your home as well! We add a few staple ingredients in our home – Furikake and Sriracha, which you’ll learn more about below!

Furikake is a lightly salted condiment from Japan that is typically sprinkled over rice (we also love it over scrambled eggs or popcorn!) It’s as common as salt and pepper in the United States. The one we use is a basic one that contains sesame seeds, seaweed, salt, and sugar, but you can find variations including dried tuna flakes, salmon flakes, dried egg, ground shiso leaf, and powdered miso. Over this Shrimp and Bacon Stir Fry Rice, it’s amazing! Buy Furikake on Amazon.

Another secret to stir fry rice is….always having leftover rice in your fridge! It’s a life saver in times when all you’re craving is a good stir fry! The great thing about this recipe is that it isn’t really a recipe, but a guide. Don’t have onions? Use shallots! Can’t find any scallions? Use fresh cilantro! It’s a quick meal that satisfies even the hungriest of families; serving this Shrimp and Bacon Stir Fry Rice with a side salad of fresh greens and tomatoes will make this a complete meal and have you looking like a rockstar in front of friends and family! Go ahead, make it tonight!

Shrimp and Bacon Stir Fry Rice

A tasty stir fry for shrimp and bacon lovers alike!

Print Recipe

Prep Time:10 minutes mins

Cook Time:10 minutes mins

Total Time:20 minutes mins

Ingredients

• 3 cups cooked rice
• 4 strips bacon chopped
• 1 small onion chopped
• 2 carrots grated
• ½ red bell pepper chopped
• ½ bunch scallions finely chopped
• 1 cup baby shrimp*
• ¼ cup light soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon Sriracha
• 3 large eggs

Instructions

• Over medium high heat, crisp up the bacon and remove the fat drippings. Toss in the onion, carrots, and bell pepper. Cook for 5 minutes, careful not to burn the bacon.
• Add shrimp and cook until pink. Whisk in fish sauce, soy sauce, and Sriracha. Fold in cooked rice until every grain is coated. Reserve to the side.
• In a new saute pan, cook eggs like you would for scrambled eggs. Sprinkle over stir fry rice and serve with fresh scallions as a garlic, a drizzle of Sriracha, and a dash of furikake.

Notes

*Baby shrimp, or salad shrimp, is sold normally in the frozen foods section. If you can't find any, use regular sized shrimp and just chop into small pieces before cooking.

Servings: 4 cups