|Onion||1 Large, chopped|
|Green pepper||1⁄2 Medium, chopped|
|Regular rice||1 Cup (16 tbs)|
|Chicken bouillon||2 1⁄4 Cup (36 tbs)|
|Freshly ground pepper||To Taste|
|Ground ginger/1 teaspoon minced fresh ginger||1⁄2 Teaspoon|
|Mung bean sprouts||1 Cup (16 tbs)|
|Raw shrimp||1 Pound, peeled and cleaned|
In large skillet or saucepan, cook bacon slices until crisp.
Drain on paper towels and crumble.
Pour off all but 2 tbsp.fat.
Saute onion and green pepper in bacon fat until soft, about 10 minutes over medium heat.
Add rice and stir until coated with fat.
Pour in bouillon.
Cover and cook over medium heat until liquid is absorbed and rice is tender.
Stir in mung beans and shrimp.
Cover and cook 5-7 minutes until shrimp is pink and firm.
Sprinkle bacon over top before serving.