3 cups of cold COOKED rice
5 slices of bacon (save 3 tablespoons of the grease )
1/2 cup chopped sweet onion
1/2 cup sliced green onion tops
1 pound of RAW jumbo shrimp peeled & de-veined
2 eggs beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
dry crushed red pepper flakes to taste
2 tablespoons soy sauce
1/4 teaspoon sesame oil
Sliced cherry tomatoes for decoration
Spray your largest frying pan with vegetable spray and heat to medium high.
Beat 2 eggs and pour them into a pan, tilting the pan so the eggs spread out nice and thin. When the eggs are starting to "set", sprinkle lightly with a few crushed red pepper flakes. Flip the eggs over and remove from heat. If the eggs don't flip over in one piece, that's ok, just keep the pieces as large and thin as you can. When they are cool enough to handle, roll them up and slice thinly (to get little strips of eggs). This sounds like a hassle, but it is an important part of the dish. Set aside.
Fry 5 slices of bacon until crispy, remove and drain on paper towels (reserve fat) set aside. To 3 tablespoons of the reserved bacon fat, add 1/2 cup chopped sweet onion and saute until tender. Add 3 cups of COLD cooked rice, the crisp bacon, 1/2 cup sliced green onion, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 tablespoons soy sauce, 1/4 teaspoon sesame oil and one pound of COOKED shrimp (see note). Toss until everything is well mixed. Gently fold in egg strips. Heat through.
NOTE: The rice for this recipe should be made the day ahead if possible. If not, just make sure the rice is on the dry side and cooled.
NOTE: I use my George Foreman grill machine to cook the shrimp before I stir them into the rice. I just coat them in melted butter and a lot of salt and pepper then grill them for about 2 minutes (depending on size of shrimp). It gives them a nice color. If you do not have a grilling machine, just fry them for a couple of minutes in the pan you cooked the bacon in, then set them aside.
NOTE: If you are using previously frozen raw shrimp, make sure they are completely thawed and drained before you try to fry them (or they will boil as they defrost and get rubbery).
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