Fried Rice with Bacon and Sriracha Recipe

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.