Before starting, preheat the oven to 450°F. Wash and dry all produce. Arrange bacon in a single layer on a parchment-lined baking sheet. Brush bacon with half the hoisin sauce. Bake in the middle 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 bakes, 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. Once boiling, 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. Using a strainer, drain and rinse shrimp, 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, bok choy and ginger. Cook, stirring often, until veggies soften slightly, 3-4 min.

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

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