Introduction
Let’s be honest—we all crave takeout fried rice from time to time. But what if I told you that you can whip up something even better at home? That’s exactly what this Shrimp Fried Rice Recipe with Bacon – Better Than Takeout delivers.
This dish is a game-changer: smoky bacon, plump shrimp, fluffy rice, and a medley of veggies all stir-fried together with a savory sauce that clings to every grain. Plus, it comes together in about 20 minutes. Yep—you can make dinner faster than your delivery driver could get to your house.
I still remember the first time I made this recipe at home. I was craving something salty, crispy, and comforting but didn’t want the greasiness of takeout. After tossing some leftover rice into a hot pan with shrimp and bacon, it turned into one of those “happy accidents” that became a family favorite. Since then, this fried rice has been my go-to when I want maximum flavor with minimal effort.
So grab your wok (or a big skillet) and let’s dive into this irresistibly delicious recipe!
Ingredients for Shrimp Fried Rice Recipe with Bacon – Better Than Takeout
Here’s what you’ll need to bring this dish to life:
- 3 cups cold cooked rice (preferably day-old for best texture)
- 1 lb shrimp, peeled and deveined
- 4 strips of bacon, chopped into small pieces
- 2 eggs, lightly beaten
- 1 cup frozen peas and carrots mix (or any chopped veggies you love)
- 3 green onions, sliced
- 3 tbsp soy sauce (low sodium if preferred)
- 1 tbsp oyster sauce (optional but highly recommended for depth)
- 2 tsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp cooking oil (vegetable, avocado, or peanut oil works great)
- Pinch of red pepper flakes (optional for heat)
Substitution Ideas:
- Gluten-Free: Swap soy sauce for tamari or coconut aminos.
- Healthier Option: Use turkey bacon instead of pork bacon.
- Low-Carb: Try cauliflower rice instead of regular rice.
- Vegan Version: Skip the shrimp and bacon, use tofu or mushrooms for that meaty bite.
Step-by-Step Instructions
Step 1: Prep Your Ingredients
Make sure all ingredients are ready before you start cooking—fried rice moves fast! Have your shrimp thawed, bacon chopped, veggies measured, and sauces mixed in a small bowl.
Step 2: Crisp the Bacon
Heat a large skillet or wok over medium-high heat. Add the chopped bacon and cook until crispy. Remove bacon with a slotted spoon and set aside, leaving the flavorful bacon grease in the pan.
Step 3: Cook the Shrimp
In the same pan, add the shrimp. Cook for 2–3 minutes per side until pink and opaque. Remove and set aside with the bacon.
Step 4: Scramble the Eggs
Push any remaining fat to the sides of the pan. Pour in the beaten eggs and scramble quickly until just set. Remove and set aside with the bacon and shrimp.
Step 5: Sauté the Veggies
Add a little cooking oil if needed. Toss in garlic, peas, and carrots. Stir-fry for 2–3 minutes until softened and fragrant.
Step 6: Add the Rice
Crumble your cold rice into the pan. Spread it out and let it sit for 1–2 minutes without stirring—this helps develop that signature “fried rice” crisp. Then stir and toss well.
Step 7: Season and Toss Everything Together
Add soy sauce, oyster sauce (if using), sesame oil, and red pepper flakes. Stir until the rice is evenly coated. Then add back the shrimp, bacon, scrambled eggs, and green onions. Toss everything together and cook for another 2 minutes.
Step 8: Serve Hot and Enjoy
Plate it up and watch it disappear. Trust me, no leftovers survive in my house when this is on the table!
Extra Tips for the Best Shrimp Fried Rice Recipe with Bacon – Better Than Takeout
- Use cold rice: Day-old rice has less moisture, making it perfect for that restaurant-style texture.
- Don’t overcrowd the pan: Work in batches if needed to keep the rice from steaming.
- Boost the flavor: A splash of fish sauce or a squeeze of lime can take this dish over the top.
- Make it a meal prep win: Double the recipe and store portions for the week.
Serving Suggestions
- Serve with a side of steamed broccoli or a quick cucumber salad for freshness.
- Drizzle with sriracha, chili crisp, or spicy mayo for a heat kick.
- Pair with an ice-cold beer or sparkling water with lime for balance.
Storage and Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Reheat: Toss in a skillet over medium-high heat for best results.
- Freezer: Yes, you can freeze it! Store in freezer-safe bags for up to 2 months. Thaw overnight before reheating.
Nutritional Information (per serving)
Based on 4 servings:
- Calories: ~420
- Protein: 28g
- Carbohydrates: 38g
- Fat: 15g
- Fiber: 3g
- Sodium: ~890mg
(Source adapted from The East Coast Kitchen)
FAQ About Shrimp Fried Rice Recipe with Bacon – Better Than Takeout
How long does it take to make this recipe?
Just 20 minutes from start to finish if your rice is pre-cooked.
Can I substitute shrimp?
Absolutely! Try chicken, pork, or even tofu.
Can I make it vegetarian?
Yes—just skip the bacon and shrimp, and add extra veggies or tofu.
Can I freeze Shrimp Fried Rice?
Yes! Freeze in single-serve portions for up to 2 months. Perfect for quick lunches
Conclusion
There you have it—my go-to Shrimp Fried Rice Recipe with Bacon – Better Than Takeout. It’s smoky, savory, full of texture, and ready in no time. The best part? You know exactly what goes into it, so it’s fresher, healthier, and way tastier than takeout.
If you’re ready to impress your family, roommates, or just treat yourself to a comfort meal, this is the recipe to try.
👉 Give it a go this week, and let me know in the comments how it turned out. Don’t forget to share this recipe with your fellow food lovers and pin it for later—you’ll want it on repeat!