Fried Rice with Bacon and Sriracha

Fried Rice with Bacon and Sriracha Fried rice that is quick, easy, and very flavorful. This recipe has been requested so many times by my family and friends I finally decided to place it on here for all to enjoy. Happy cooking!


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 26 mins

    TOTAL : 36 mins

    SERVING : 4

    YIELD : 4 servings

  • 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.

Per Serving: 446 calories; protein 14.1g; carbohydrates 62.4g; fat 14.9g; cholesterol 149.6mg; sodium 1712.2mg. Cook the rice the day before and refrigerate it overnight. The rice grains will firm up, making them easier to separate and decreasing the chances your fried rice turns out mushy.