![Bacon, Egg and Shrimp Fried Rice](https://cdn.statically.io/img/www.foodandwine.com/thmb/Z_10JX-qEKCZIy1hcmr4RahOcA8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/bacon-egg-and-shrimp-fried-rice-XL-RECIPE0317-dc19a51b324748f4b36371701f3bb645.jpg)
Ingredients
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1/4 pound bacon, chopped
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2 tablespoons canola oil
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1/2 pound medium shrimp, shelled and deveined
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6 scallions, white parts minced, green parts thinly sliced on the bias
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2 garlic cloves, minced
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Jasmine Rice (see Note) or 3 cups cooked white rice, cooled
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2 large eggs, beaten
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1/2 cup thawed frozen English peas
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3 tablespoons unseasoned rice vinegar
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1 teaspoon toasted sesame oil
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2 cups sliced tatsoi or leaf spinach
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Kosher salt
Directions
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In a large nonstick skillet, cook the bacon in the canola oil over moderate heat, stirring occasionally, until browned and crisp, about 8 minutes. Using a slotted spoon, transfer to a paper towel–lined plate to drain. Do not wipe out the skillet.
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Heat the fat in the skillet until shimmering. Add the shrimp and cook over moderately high heat, turning once, until just cooked through, about 3 minutes. Transfer to a plate.
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Add the scallion whites and garlic to the skillet and stir-fry over moderately high heat until softened, 1 to 2 minutes. Add the rice and stir-fry until hot, about 3 minutes. Using a wooden spoon, make a well in the center of the rice. Add the eggs to the well and cook, slowly stirring them into the rice, until just set, 1 to 2 minutes. Add the bacon, shrimp, peas, vinegar and sesame oil and stir-fry until hot, 2 minutes. Stir in the tatsoi until just wilted. Season the rice with salt. Garnish with the scallion greens.