Firecracker Fried Rice Street Sizzler

Allergens

Egg, Soy, Shrimp (optional)

Ingredients

• 1. 2 cups cooked jasmine rice, chilled 2. 3 large eggs 3. 3 tbsp vegetable oil, divided 4. 4 oz shrimp, peeled and deveined 5. 1/2 cup frozen peas and carrots mix 6. 2 green onions, thinly sliced 7. 3 tbsp soy sauce 8. 1 tbsp sriracha 9. 2 tsp sesame oil 10. 1/2 tsp black pepper 11. 4 oz bacon, cooked and crumbled (optional)

Instructions

1. In a large bowl, combine the chilled rice with the soy sauce, sriracha, sesame oil, and black pepper. Mix well and set aside.
2. Heat 2 tbsp of vegetable oil in a large non stick skillet or wok over medium high heat. Add the eggs, seasoned with salt and pepper, and scramble until cooked through. Transfer to a plate and set aside.
3. In the same skillet, add the remaining 1 tbsp of vegetable oil and cook the shrimp until pink and slightly charred, about 2 minutes per side. Remove from the skillet and set aside.
4. Add the seasoned rice mixture to the skillet and stir fry for 3 4 minutes or until heated through and slightly crispy. Add the peas and carrots mix, cooking for an additional 1 2 minutes.
5. Return the shrimp and eggs to the skillet, stirring gently to combine. If using bacon, add it now and toss. Garnish with sliced green onions.

Chef’s Insight

The key to perfect Firecracker Fried Rice is in the seasoning - don't be afraid to get bold with your flavors!

Notes

For an added touch of smokiness, you can cook the dish over an outdoor grill or campfire.