Fried Rice with Bacon and Sriracha recipe
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Ingredients
- ½ cup frozen corn, thawed ½ cup frozen peas, thawed ¼ cup water, divided 3 eggs 1 teaspoon butter 3 slices bacon 2 tablespoons peanut oil 4 cups cooked medium-grain jasmine rice, cold 3 tablespoons sriracha sauce 2 tablespoons soy sauce 2 tablespoons fish sauce
Nutrition Info
- 445.5 caloriescarbohydrate: 62.4 gcholesterol: 149.6 mgfat: 14.9 gfiber: 2.3 gprotein: 14.1 gsaturatedFat: 4 gservingSize: -sodium: 1712.2 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Fried Rice with Bacon and Sriracha
Directions
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Mix corn, peas, and 1 tablespoon water in a microwave-safe bowl. Microwave on high until tender, about 2 minutes.
Whisk 1 tablespoon water and 1 egg together in a small bowl.
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.
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.
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.
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.