Fried Rice with Bacon and Sriracha recipe
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Ingredients
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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
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445.5 calories
carbohydrate: 62.4 g
cholesterol: 149.6 mg
fat: 14.9 g
fiber: 2.3 g
protein: 14.1 g
saturatedFat: 4 g
servingSize: -
sodium: 1712.2 mg
sugar: 3.3 g
transFat: : -
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.