By Chef Alli

Ingredients

• 5 slices bacon, cooked, chopped, drippings reserved
• 7 oz. can Spam, original, chopped and browned (or use your favorite Spam variety - there seem to be many options available!)
• 1 lb. raw, shelled, and deveined shrimp, small size (51-60 shrimp per lb)
• 1/2 yellow onion, diced
• 4 cloves garlic, crushed
• 2-3 tsp. freshly grated ginger root
• 3 eggs, beaten
• 3-4 cups cooked rice
• Sesame oil
• 6 scallions, chopped, divided use

Dressing

• 1/4 cup soy sauce
• 1 Tbs. rice vinegar
• 1 tsp. granulated sugar
• 1 tsp. fish sauce
• 1 Tbs. sweet chili sauce
• 1/2 tsp. red pepper flakes

Instructions

Whisk dressing ingredients together in a small bowl or shake dressing ingredients together in a dressing cruet.

Preheat oven to 425 degrees F. Spread cooked rice out over a large, greased baking sheet. Spray rice with nonstick spray and toss to combine. Bake, uncovered, for 20-25 minutes or until crisped and slightly browned. Remove from oven to cool.

In a large wok or skillet over medium heat, add a bit of the reserved bacon drippings to pan; when drippings are hot, add shrimp and cook for 45-50 seconds, stirring constantly, just until shrimp turn from gray to pink; remove from pan and reserve. Don’t over cook….unless you’re a fan of chewy, rubbery shrimp.

Add onions, garlic, and ginger to pan, adding more bacon drippings to pan, if needed; cook until onions are softened and translucent; remove from pan and add to cooked shrimp.

Increase heat to medium high and drizzle pan with a bit of sesame oil; when oil is hot and shimmering, add crisped rice and stir to coat with oil. Add eggs and cook for 30 seconds, stirring to incorporate with rice, then add bacon, spam, shrimp, onion mixture, and half of scallions. When mixture is hot throughout, remove from heat and add a few splashes of prepared dressing, as desired. Garnish with remaining scallions and serve.