How to Make It
Stir together sweet chili sauce, lime juice, soy sauce, and, if desired, fish sauce in a small bowl.
Heat a wok or large skillet over medium. Add bacon; cook, stirring occasionally, until crisp, 8 to 10 minutes. Using a slotted spoon, remove bacon to a plate lined with paper towels, reserving 1 tablespoon bacon drippings in wok. Increase heat to high. Add shrimp; cook, stirring occasionally, until opaque and cooked through, 2 to 3 minutes. Transfer to plate with bacon.
Add sesame oil, bell peppers, and salt to wok. Cook, stirring often, until peppers are tender-crisp, about 4 minutes. Add ginger and garlic, and cook, stirring constantly, until fragrant and peppers are lightly charred, about 2 minutes. Add chili sauce mixture, shrimp, and bacon. Cook, stirring constantly, until heated through and well coated, about 20 seconds. Transfer to a medium bowl.
Heat rice according to package directions. Divide rice evenly among 4 shallow bowls, and top with shrimp mixture. Garnish with cilantro, and serve with lime wedges.
True to its name, a stir-fry requires constant stirring. Instead of a wooden spoon, use a heatproof pancake flipper or small spatula. Both have a thin edge that can slide under the ingredients quickly without sticking.