Spicy Bacon Fried Rice

Combine corn, peas, and a small amount of moisture in a microwave-safe container. Heat it in the microwave on maximum power until the vegetables are tender, approximately 2 minutes.

Combine a small amount of moisture and an egg in a tiny bowl. Whisk them together until the mixture is smooth.

Melt butter in a large cooking vessel over medium heat. Pour the egg mixture into it; cook until it's fully set, about 1 minute per side. Transfer the cooked egg to a plate and slice it. Repeat this process with the remaining moisture and eggs.

Add bacon slices to the cooking vessel and cook over medium-high heat, turning occasionally, until they're evenly browned, approximately 10 minutes. Remove the bacon slices from the cooking vessel and slice them.

Heat the cooking vessel over high heat, about 1 minute. Swirl in oil; let it heat until it shimmers. Use your fingers to gently separate the grains of rice, breaking up any large clumps. Add two handfuls of rice to the cooking vessel and cook, stirring constantly, until it starts to crisp up, about 1 minute. Transfer the cooked rice to a bowl. Repeat this process with the remaining rice.

Lower the heat to medium; return all the cooked rice to the cooking vessel. Stir in sriracha sauce, soy sauce, and fish sauce until the rice is well-coated and heated through, approximately 2 minutes. Add corn, peas, eggs, and bacon; mix everything together until it's combined, about 3 minutes.