Crispy Bacon and Honey Soy-Ginger Shrimp Fried Rice with Spicy Mayo

This fried rice recipe brings together the best of sweet, savory and spicy flavors. Tender shrimp and smoky bacon are paired with sweet carrots and peas, all tossed in a honey soy-ginger glaze. The rice is pressed into an even layer to create crispy bites throughout, then finished with a drizzle of spicy mayo and a sprinkle of golden crispy fried onions.

Perfect for a weeknight dinner that feels like takeout, this dish comes together in under an hour. The combination of textures-crispy rice, crunchy bacon and tender shrimp-makes every bite satisfying. Serve it straight from the pan for the best crispy results.

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Ingredients

2.5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 tablespoon Spicy MayoView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat a drizzle of oil in a small pot over high heat. Add the rice and cook, stirring frequently, until translucent, about 1-2 minutes. Stir in 1¼ cups water (or 2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to use.
2. While the rice cooks, place the bacon in a single layer in a large dry nonstick pan. Cook over medium-high heat, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat from the pan. Once cool, roughly chop the bacon.
3. Wash and dry the produce. Trim, peel and dice the carrots into ¼-inch pieces. Rinse the peas under cold water and pat dry. In a small bowl, combine the sweet soy glaze, garlic-ginger scallion paste, honey and half the rice wine vinegar.
4. Pat the shrimp dry with paper towels. Heat a large drizzle of oil in the pan with the reserved bacon fat over medium-high heat. Add the shrimp and carrots; cook, stirring occasionally, until the shrimp are cooked through and the carrots are tender, 4-6 minutes. If browning too quickly, reduce heat and cover.
5. Add the cooked rice, chopped bacon, peas and garlic powder to the pan. Stir everything together until evenly combined. If the rice is sticky, add a drizzle of oil. Press the mixture into an even layer and cook undisturbed until the rice is slightly crispy on the bottom, 1-2 minutes. Turn off heat. Taste and season with salt and pepper if desired.
6. Divide the fried rice among bowls. Drizzle with spicy mayo and sprinkle with crispy fried onions. Serve immediately.

Recipe Tips

FAQ

Can I use chicken instead of shrimp?

Yes, you can substitute chicken breast or thighs for the shrimp. Just dice it into small pieces and cook until no longer pink.

How do I make the rice ahead of time?

Cook the rice up to a day in advance and refrigerate it. Cold rice works best for fried rice as it fries up crispier.

Can I omit the bacon?

Absolutely. You can skip the bacon and use extra oil or butter to fry the rice. The dish will still be delicious.