Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

While rice cooks, trim, then halve snap peas. Cut broccoli into bite-sized pieces. Thinly slice green onions.

Heat a large non-stick pan over medium heat. When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** Remove the pan from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. Reserve bacon fat in the pan.

While bacon cooks, add hoisin, sweet chili sauce, soy sauce and 2 tbsp water (dbl for 4 ppl) to a small bowl. Season with salt and pepper, to taste, then stir to combine.

Heat the pan with bacon fat over medium-high. When hot, add onions, garlic puree, broccoli and snap peas to the pan. Season with salt and pepper. Cook, stirring often, until veggies soften slightly, 2-4 min. While veggies cook, break bacon into bite-sized pieces. Stir bacon and sauce into veggies. Remove the pan from heat.

Fluff rice with a fork, then stir in half the green onions. Divide rice between plates. Spoon veggies and sauce over rice. Sprinkle crispy shallots and remaining green onions over top.