25 minutes
A delightful blend of savory shrimp, smoky bacon, sweet corn, and a golden crispy rice that's utterly irresistible.
tablespoons
Shrimp, Peeled and deveined
0 oz
teaspoons
Black Pepper, Cracked
teaspoons
0 oz
Corn, Fresh, kernels removed
cups
Scallions, Chopped, whites and greens separated
bunch
Grape Tomatoes, Halved
cups
Cooked Rice
cups
1. Sear the Shrimp
Heat vegetable oil in a large skillet over medium-high heat. Season the shrimp with kosher salt and black pepper, and sear for about 1 to 2 minutes on each side until golden. Set aside on a plate.
2. Cook the Bacon
In the same skillet, cook the bacon strips slowly until crispy and the fat has rendered, about 10 minutes. Transfer to a paper towel to drain and then chop into bite-sized pieces.
3. Char the Corn and Scallions
In the bacon fat left in the skillet, cook the corn and white parts of the scallions with a pinch of salt until slightly charred, about 1 minute.
4. Create the Crispy Rice
Spread the cooked rice in the skillet, pressing it down into an even layer. Cook undisturbed for about 8 minutes, or until the bottom has formed a golden-brown crust.
5. Combine and Serve
Gently fold in the charred corn, scallion mixture, and grape tomatoes into the rice, then top with the seared shrimp and crispy bacon. Sprinkle with the reserved scallion greens.
Use day-old cooked long-grain rice like jasmine or basmati for the best crispy texture.
Enhance flavors with a squeeze of lime juice before serving and add toasted sesame seeds or red pepper flakes for extra texture and heat.
Season thoughtfully with soy sauce, fish sauce, or rice vinegar, and adjust to taste.
Let the rice sit undisturbed in the pan on medium to medium-high heat to form a golden crust.
Brighten the dish with fresh herbs and add garlic or shallots to the rice for extra flavor.
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