Fried Rice with Bacon and Sriracha
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Source:

Ingredients for - Fried Rice with Bacon and Sriracha

1. Frozen corn, thawed - ½ cup
2. Frozen peas, thawed - ½ cup
3. Water, divided - ¼ cup
4. Eggs - 3
5. Butter - 1 teaspoon
6. Bacon - 3 slices
7. Peanut oil - 2 tablespoons
8. Cooked medium-grain jasmine rice, cold - 4 cups
9. Sriracha sauce - 3 tablespoons
10. Soy sauce - 2 tablespoons
11. Fish sauce - 2 tablespoons

How to cook deliciously - Fried Rice with Bacon and Sriracha

1. Stage

Mix corn, peas, and 1 tablespoon water in a microwave-safe bowl. Microwave on high until tender, about 2 minutes.

2. Stage

Whisk 1 tablespoon water and 1 egg together in a small bowl.

3. Stage

Melt butter in a wok or large skillet over medium heat. Pour in egg; cook until set, about 1 minute per side. Transfer cooked egg into to a plate and slice. Repeat with remaining 2 tablespoons water and remaining 2 eggs.

4. Stage

Place bacon in the wok and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and slice.

5. Stage

Reheat wok over high heat, about 1 minute. Swirl in oil; heat until it shimmers. Break up large clumps of rice with wet fingers to separate the grains. Add 2 handfuls of rice to the wok and cook, stirring constantly, until it stars to crisp up, about 1 minute. Transfer to a bowl. Repeat with remaining rice.

6. Stage

Reduce heat to medium; return all rice to the wok. Stir in sriracha sauce, soy sauce, and fish sauce until rice is well-coated and heated through, about 2 minutes. Add corn, peas, eggs, and bacon; toss together until combined, about 3 minutes.