This bacon fried rice flavoured with sweetcorn and peas is spiced up with sriracha chilli sauce, fish sauce and soy sauce. It's easy to toss together on a weeknight.
1 person made this
75g frozen sweetcorn, thawed
75g frozen peas, thawed
4 tablespoons water, divided
1 teaspoon butter
3 slices bacon
2 tablespoons peanut oil
750g cooked medium-grain jasmine rice, cold
3 tablespoons sriracha chilli sauce
2 tablespoons soy sauce
2 tablespoons fish sauce
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Method Prep:10min › Cook:26min › Ready in:36min
Mix sweetcorn, 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 over medium heat. Pour in egg; cook until set, about 1 minute per side. Transfer cooked egg onto 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 kitchen paper 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 sweetcorn, peas, eggs and bacon; toss together until combined, about 3 minutes.
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.