Prevent your screen from going dark while cooking
Ingredients:
- 3 slices smoked bacon, diced
- 20-25 shrimp, peeled and thawed
- 1 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 4 eggs
- 1-2 medium carrots, peeled and diced
- 3 cloves garlic, minced
- 1 white onion, diced
- 2 cups thinly sliced napa cabbage
- 4 cups cooked jasmine rice (preferably day-old)
- 2 tbsp sesame seeds
- 3 tbsp low-sodium soy sauce
- 1 tbsp sriracha
- 3 tbsp butter
- 1 tbsp sesame oil
- 6 scallions, sliced
- 3 basil leaves, chopped
Instructions:
- In a bowl, toss the shrimp with garlic powder, cumin, salt, and pepper. Set aside.
- In a separate bowl, whisk the eggs until well combined. Set aside.
- In a large wok or skillet over medium-high heat, add the diced bacon. Cook until crispy, then remove with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pan.
- Add the seasoned shrimp to the pan and cook for about 2 minutes, or until they turn light pink. Remove from the pan and set aside.
- Add a teaspoon of oil to the pan, pour in the whisked eggs, and cook for 1-2 minutes, stirring gently to scramble. Remove from the pan and set aside.
- Add 1 tablespoon of butter to the pan. Once melted, add the diced carrots and cook for 2 minutes. Then, add the minced garlic, diced onion, and sliced napa cabbage. Cook for an additional 3-4 minutes, until the vegetables are tender.
- Add the cooked jasmine rice to the pan with the vegetables. Pour in the soy sauce, sriracha, and sprinkle the sesame seeds over the top. Stir to combine all ingredients thoroughly.
- Create a well in the center of the rice mixture. Add 2 tablespoons of butter into the well and drizzle 1 tablespoon of sesame oil around the outer edges of the rice. Allow the rice to fry undisturbed for 3-4 minutes to develop a slight crispiness.
- Add the cooked eggs, bacon, shrimp, sliced scallions, and chopped basil to the pan. Toss everything together until well combined and heated.