Shrimp And Turkey Bacon Fried Rice Recipe

About this recipe

A flavorful and satisfying dinner option featuring shrimp, turkey bacon, and a medley of savory seasonings. This dish is perfect for those seeking a quick and delicious meal with a balance of protein and carbs.

Ingredients

• 200G Picard - Breaded Shrimp
• 130G Najma Premium Turkey Rashers
• 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
• 250G Tilda Wild Rice
• - Lee Kum Kee Premium Oyster Sauce
• - Ds Cjo Soy Sauce For Soup 840ml
• - Silver Spoon Granulated Sugar
• 20G Thai "Hand" White Pepper Powder, 20G
• 250 Ml Huilerie Beaujolaise Virgin Peanut Oil, 250Ml
• 5 l White Wine Vinegar - 5Lt - Marco Alimentari

Instructions

1. 1. In a medium-sized bowl, whisk together 2 teaspoons oyster sauce, 1 teaspoon soy sauce, 2 teaspoons rice wine, 3/4 teaspoon sugar, and 1/4 teaspoon white pepper to make the marinade.
2. 2. Slice 250 g shrimp in half lengthwise and then crosswise. Add the shrimp to the bowl with the marinade, toss to coat, and set aside for 20 minutes.
3. 3. Heat a wok over high heat until lightly smoking. Add 1 cup diced turkey bacon and stir-fry until the bacon begins to crisp up, about 2 minutes. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Discard all but 1/2 tablespoon of the peanut oil.
4. 4. Return the wok to high heat and add 1 tablespoon peanut oil. When the oil begins to smoke, add 5 beaten eggs and scramble with a wooden spoon. Cook, stirring continuously, until the eggs are firm, about 1 minute. Remove the eggs from the wok and break them into small pieces.
5. 5. Wipe out the wok and return it to high heat. Add 2 1/2 tablespoons peanut oil and heat until smoking. Add the marinated shrimp along with the marinade and stir-fry until the shrimp are no longer pink, about 1 minute.
6. 6. Add 6 cups cooked white rice to the wok and stir well. Reduce the heat to medium and stir-fry until the rice is very hot, about 4 minutes. Turn the heat back up to high, add the sauce, and stir constantly for 1 minute. Reduce the heat to medium and cook until the rice is evenly coated with the sauce, about 1 more minute.
7. 7. Add the cooked turkey bacon, scrambled eggs, and 5 thinly sliced scallions to the wok. Stir-fry until the eggs are warmed through, about 1 minute. Serve immediately.