Skip the take-out this week and make this delicious and satisfying Southern spin on a stir fry. Using precooked, microwavable rice helps make this a quick and easy weeknight meal. If you don’t have a wok use your favorite cast iron skillet, perfect for stir-fries because of its ability to hold the high heat necessary for stir frying.

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Credit: Antonis Achilleos; Prop Styling: Lydia Pursell; Food Styling: Chelsea Zimmer

Recipe Summary

30 mins
25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Stir together sweet chili sauce, lime juice, soy sauce, and, if desired, fish sauce in a small bowl.

  • Heat a wok or large skillet over medium. Add bacon; cook, stirring occasionally, until crisp, 8 to 10 minutes. Using a slotted spoon, remove bacon to a plate lined with paper towels, reserving 1 tablespoon bacon drippings in wok. Increase heat to high. Add shrimp; cook, stirring occasionally, until opaque and cooked through, 2 to 3 minutes. Transfer to plate with bacon.

  • Add sesame oil, bell peppers, and salt to wok. Cook, stirring often, until peppers are tender-crisp, about 4 minutes. Add ginger and garlic, and cook, stirring constantly, until fragrant and peppers are lightly charred, about 2 minutes. Add chili sauce mixture, shrimp, and bacon. Cook, stirring constantly, until heated through and well coated, about 20 seconds. Transfer to a medium bowl.

  • Heat rice according to package directions. Divide rice evenly among 4 shallow bowls, and top with shrimp mixture. Garnish with cilantro, and serve with lime wedges.