CS Shrimp Fried Rice

Shrimp - Defrost, rinse, and pat dry.

Cabbage / Ginger / Bacon - Prep as directed. Store separately. (Can be done up to 5 days ahead)

Make sauce - Combine soy sauce, vinegar, chili garlic sauce, and honey. (Can be done up to 5 days ahead)

Green onions / Limes - Prep as directed.

Peas and carrots - Defrost vegetables in the microwave.

Heat a wok with cooking oil (portion for cabbage) over medium-high heat. Add cabbage and saute until tender but still slightly crunchy, 7 to 8 minutes. (Add some water if the pan starts to look dry.) Add ginger and some salt and saute for 1 minute more. Fold in toasted sesame oil and sesame seeds. Taste and season with some salt. Transfer cabbage to a serving dish and cover to keep warm.

Return wok to heat and add bacon. Saute until bacon is crisp, 4 to 5 minutes. Transfer bacon to a paper towel-lined plate. Drain off all but 1 Tbsp of bacon grease and return wok to heat.

To heated wok, add shrimp and saute until shrimp are opaque and just cooked through, 3 to 4 minutes. Season with some salt as it cooks. Add shrimp to plate with bacon. Return wok to heat.

To wok, add cooking oil (portion for fried rice) and then white parts of green onions. Cook, stirring, for 1 minute. Add rice and cook until rice is heated through and starting to crisp on the bottom, ~2 minutes more.

Add sauce, peas, and carrots. Stir to combine everything.

Stir in shrimp, bacon, and green parts of green onions.

Serve fried rice with cabbage and lime wedges on the side. Enjoy!