Andouille and Shrimp Fried Rice

INGREDIENTS:

4 slices bacon, chopped into 1-inch pieces
1 teaspoon olive oil
3 eggs
8 ounces andouille sausage
1 pound (51-60 count) prawns, peeled and deveined
1/4 teaspoon ground ginger
1/2 onion, diced
1 green bell pepper, diced
1 carrot, peeled and diced
1 jalapeno, diced (optional)
4 cups leftover cooked rice, cold
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sambal oelek chili paste (optional)
kosher salt if desired
chopped green onions for garnish

INSTRUCTIONS:

1.In a wok or large saute pan, cook bacon over medium heat. Remove to the paper towel lined plate and set aside. Reserve 1 tablespoon of pan drippings.

2.While bacon is cooking, heat 1 teaspoon of oil in a small 8-inch pan over medium heat, add egg and cook on one side until edges curl. Flip once to finish cooking. Once cooked, remove from pan. Roll and slice into thin strips. Set aside.

3.Season the shrimp with 1/4 teaspoon ground ginger

4.Add sausage and shrimp to the bacon drippings. Cook over medium-high heat for 2 minutes. Add veggies and cook 3 minutes, shrimp should be pink and cooked through. Transfer veggies, sausage, and shrimp to a plate. Set aside.

5.To the same pan add rice, soy sauce, rice vinegar and sambal oelek. Cook for 2-3 minutes. Return veggies and meat to pan. Toss to combine. Add eggs and bacon. Stir. Garnish with green onions and serve hot.