Fried Rice with Bacon and Sriracha

Recipe View In a microwave-safe bowl, combine the thawed corn, peas, and 1 tablespoon of water. Microwave on high until tender, approximately 2 minutes.

Recipe View In a small bowl, whisk together 1 tablespoon of water and 1 egg until light and frothy.

Recipe View Melt 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.

Recipe View Place 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.

Recipe View Reheat 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.

Recipe View Add 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.

Recipe View Reduce 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.

Recipe View Add 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.