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!

Anonymous

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Recipe Summary

prep:
10 mins
cook:
26 mins
total:
36 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • Mix corn, peas, and 1 tablespoon water in a microwave-safe bowl. Microwave on high until tender, about 2 minutes.

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  • 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.

Cook's Notes:

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.

Substitute vegetable oil for the peanut oil if desired.

Nutrition Facts

446 calories; protein 14.1g 28% DV; carbohydrates 62.4g 20% DV; fat 14.9g 23% DV; cholesterol 149.6mg 50% DV; sodium 1712.2mg 69% DV. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 5 stars
10/24/2016
Yummy base recipe. I used pepper bacon and added onion and red peppers. Left out the egg personal preference. Used a little less soy sauce low sodium. This is a do over for sure. Thanks for sharing your recipe. Read More
(1)
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/24/2016
Yummy base recipe. I used pepper bacon and added onion and red peppers. Left out the egg personal preference. Used a little less soy sauce low sodium. This is a do over for sure. Thanks for sharing your recipe. Read More
(1)
Rating: 4 stars
06/11/2016
Instead of buying frozen peas and corn separately I bought a blend which also included carrots. This was really good but I would have preferred plain white rice over the jasmine but that is just a personal preference. Use whichever kind of rice floats your boat and you have a winner here! Read More
(1)
Rating: 5 stars
08/11/2019
Changed a few things, doubled the sauce recipe with all ingredients except siracha (3 T). Skipped carrots, used canned corn. I chopped the bacon prior to cooking and sautéed it with chopped onion and chopped water chestnuts. Read More
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