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    Prep Time
    30 Min
    Cook Time
    10 Min
      Spice Level 
      4 of 5



    1 cup dry Jasmine rice

    4 pieces of bacon

    1 lb (16-20) Gulf shrimp

    2 eggs

    8 oz cherry or grape tomatoes

    4 oz mushrooms

    2 shallots

    4 toes garlic

    1/2 cup Pretty Thai® Muay Thai Sauce 


    1 bunch cilantro

    1 bunch green onion

    1 bunch Thai basil

    1 tbsp oil


    STEP 1
    First, prepare the rice and bacon. In a rice cooker, cook rice with 1 cup of water. Preheat oven to 425˚F and cook bacon until crispy, about 8-10 minutes. Reserve the bacon fat.

    STEP 2
    Prepare the vegetables. Mince the garlic. Slice the shallots lengthwise. Slice the mushrooms. Cut the green onion on a bias. Cut the cilantro. Quarter the tomatoes. Cut the bacon into thin strips. Peel, devein, clean and slice the shrimp into 1/4” pieces.

    STEP 3
    Prepare the dish. In a large sauté pan or wok, add 1 tbsp of reserved bacon fat on med/high heat. Once fat is hot, add in the garlic and shallots and brown. Add shrimp to quickly brown. Immediately add the cooked rice and combine well. Continue to move the rice until it is toasted and brown (about 1 minute).

    STEP 4
    Next, add the Muay Thai Sauce, mushrooms, bacon, and tomatoes and combine well. Push mixture to one side of the pan (away from the heat if possible) and add the oil and eggs. Cook the eggs over hard, breaking the yolks. Flip the eggs once cooked and combine with the rice.

    STEP 5
    Add more sauce as needed for taste and moisture. Remove from heat and plate. Garnish with cilantro leaves, green onion, and Thai basil. Squeeze a lime wedge on top before eating!

    Other proteins can be added such as chicken, pork, or steak. If adding these proteins, cook them completely in step 3 prior to adding to the rice. Once rice is added the dish should only take a few minutes to complete.


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