Before starting, preheat the oven to 450°F. Wash and dry all produce. Arrange bacon strips in a single layer on a parchment-lined baking sheet. Brush over half the hoisin sauce. Bake bacon, in the top of the oven, until crispy and cooked through, 10-12 min.\*\* When bacon is crispy, transfer to a paper towel-lined plate and set aside.

While bacon cooks, heat a medium pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then rice. Cook, stirring often, until toasted, 1-2 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min

While rice cooks, peel, then grate 1 tbsp ginger (dbl for 4 ppl). Peel, then mince or grate garlic. Trim snow peas, then cut in half. Drain and rinse shrimp, using a strainer, then pat dry with paper towels. Season with salt and pepper.

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then carrots, snow peas and ginger. Cook, stirring often until veggies have softened slightly, 3-4 min.

Add sweet chili sauce, garlic, shrimp, remaining hoisin sauce and 1/4 cup water (dbl for 4 ppl) to the pan. Cook, stirring often until mixture thickens slightly and shrimp are cooked through, 3-4 min.\*\*

Slice bacon into 1/2-inch pieces. Fluff rice with a fork. Season with salt. Divide rice between bowls. Top with shrimp stir-fry and bacon. Sprinkle crispy shallots over top.