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