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, 8-10 min.\*\* When bacon is crispy, transfer to a paper towel-lined plate and set aside

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

While the rice cooks, peel, then grate 1/2 tbsp ginger (dbl for 4 ppl). Peel, then mince the garlic. Trim the snow peas, then cut in half. Drain, then pat the shrimp dry with paper towels.

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

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

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