For best results, use cold, day-old rice. This helps prevent the fried rice from becoming mushy. Adjust the amount of Sriracha to your preferred level of spiciness. You can also add a pinch of red pepper flakes for extra heat. Feel free to customize this recipe with your favorite vegetables, such as carrots, bell peppers, or onions. If you don't have fish sauce, you can substitute it with an equal amount of soy sauce, but the fish sauce adds a unique umami flavor that enhances the dish. Ensure your wok or skillet is very hot before adding the rice to achieve that desirable crispy texture. Garnish with chopped green onions or cilantro for added freshness.
Fried Rice with Bacon and Sriracha
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PREP TIME10 mins
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COOK TIME26 mins
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TOTAL TIME36 mins
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SERVING4 People
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VIEWS18
Elevate your weeknight dinner with this explosively flavorful fried rice. Crispy bacon, fluffy rice, and a fiery kick of Sriracha combine for a dish that's both comforting and exciting. It’s sure to become a new family favorite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate62 g
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Cholesterol150 mg
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Fiber2 g
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Protein14 g
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Saturated Fat4 g
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Sodium1712 mg
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Sugar3 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a microwave-safe bowl, combine the thawed corn, peas, and 1 tablespoon of water. Microwave on high until tender, approximately 2 minutes.
02
StepIn a small bowl, whisk together 1 tablespoon of water and 1 egg until light and frothy.
03
StepMelt the butter in a wok or large skillet over medium heat. Pour in the egg mixture and cook until set, about 1 minute per side, creating a thin crepe-like omelet. Transfer the cooked egg to a plate and slice into thin strips. Repeat with the remaining 2 tablespoons of water and the remaining 2 eggs.
04
StepPlace the bacon in the wok and cook over medium-high heat, turning occasionally, until crispy and evenly browned, about 8-10 minutes. Remove the bacon from the wok and drain on paper towels. Once cooled slightly, slice into bite-sized pieces.
05
StepReheat the wok over high heat for about 1 minute. Swirl in the peanut oil and heat until it shimmers, indicating it's hot enough. Break up any large clumps of the chilled rice with wet fingers to separate the grains, ensuring even cooking.
06
StepAdd the rice to the wok in batches, about 2 handfuls at a time. Stir-fry constantly until the rice starts to crisp up and become slightly golden, about 1-2 minutes per batch. Transfer each batch to a bowl and set aside.
07
StepReduce the heat to medium. Return all the cooked rice to the wok. Stir in the Sriracha sauce, soy sauce, and fish sauce, ensuring the rice is well-coated and heated through, about 2 minutes.
08
StepAdd the cooked corn, peas, sliced egg, and crispy bacon to the wok. Toss everything together until well combined and heated through, about 3 minutes. Serve immediately.
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RECIPE REVIEWS
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Arvid Lind
Jun 28, 2025The perfect balance of savory, spicy, and umami. I love how easy it is to customize with different veggies and proteins.
Shanny Fahey
Jun 8, 2025This recipe is a game-changer! My family devours it every time I make it.
Wanda Schuster
May 28, 2025Easy to follow instructions and a restaurant-quality dish. What's not to love?
Thalia Okeefe
May 26, 2025The crispy bacon adds such a delicious touch. I’ll never make fried rice without it again!
Russ Hartmann
Apr 13, 2025I was skeptical about the fish sauce, but it really elevates the flavor. Don't skip it!