Ingredients
1 cup short-grain white rice
4 slices thick-cut bacon, chopped
1 small onion, chopped
2 cloves garlic, chopped
1 pound peeled and deveined medium shrimp (raw)
6 cups broccoli florets
1/2 cup oyster sauce
5 ounces chopped kale
1/4 cup rice vinegar
Preparation
Cook the rice according to the package directions.
Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 2 to 3 minutes. Transfer to a plate; reserve the skillet. Add the onion and garlic to the skillet. Cook, stirring often, until the onion is tender, 2 to 3 minutes. Add the shrimp and cook, stirring, until opaque throughout, 2 to 4 minutes. Transfer to the plate with the bacon; reserve the skillet.
Add the broccoli, oyster sauce, and 1/4 cup water to the skillet. Cook, stirring occasionally, until the broccoli is crisp-tender, 3 to 5 minutes. Add the kale, vinegar, shrimp, and onion. Toss until the kale is wilted and the sauce is thickened, 1 to 2 minutes.
Serve the shrimp, bacon, and vegetables over the rice, drizzled with the sauce.
