bacon fat fried rice

Bacon Fat Fried Rice

Description

If you like Hawaiian pizza, you’ll love this pineapple- and bacon-studded fried rice.

Ingredients

6 thick-cut bacon slices, cut crosswise into 1-inch pieces
1/4 cup finely chopped shallot (about 1 medium shallot)
2 tablespoons finely chopped garlic (about 5 large cloves)
1 1/2 tablespoons finely chopped peeled fresh ginger (from 1 [3-inch] piece)
2 medium carrots, peeled and diced (about 1 cup)
2 medium celery stalks, diced (about 1/2 cup)
12 ounces peeled and deveined raw small shrimp, cut in half crosswise
2 tablespoons unsalted butter
4 large eggs, beaten
4 cups cold day-old cooked long-grain white rice
1/4 cup soy sauce
2 tablespoons toasted sesame oil (such as Shirakiku)
1/2 cup roughly chopped fresh cilantro, plus cilantro leaves for garnish
1/2 cup diced fresh pineapple (from 1 small pineapple)
1/4 cup pineapple preserves

Directions

Cook bacon in a large skillet over medium, stirring often, until fat is rendered and bacon is just crispy, about 12 minutes. Add shallot, garlic, and ginger; cook, stirring constantly, until fragrant, about 1 minute. Add carrots and celery; cook, stirring often, until softened, about 5 minutes. Add shrimp; cook, stirring often, until shrimp turn pink, about 2 minutes. Using a spoon, push shrimp mixture to one side of skillet. Add butter to empty side of skillet, and cook over medium until melted, about 1 minute. Add beaten eggs to melted butter; cook, stirring constantly, until eggs are dry and scrambled, 1 to 2 minutes. Add cold rice, soy sauce, and sesame oil; stir together with shrimp mixture. Cook, stirring often, until heated through, about 5 minutes. Add chopped cilantro, pineapple, and pineapple preserves, and stir until just combined. Garnish with cilantro leaves, and serve hot.