Spicy Fried Rice

I am not the biggest fan of eating plain white rice, let alone leftover white rice, so this recipe does wonders, as I now no longer complain about having leftover white rice. The best part is that it is so easy to make and the ingredients are commonly found in the kitchen. However, while you can adjust stuff like soy sauce and Sriracha sauce, it is important to know that if you leave out bacon, it really is not the same. It will still taste good, but it will take away a great deal from the different flavors and it will no longer be as fulfilling. 

Anyways, here is the recipe. Note that I do not handle spicy food well, so if you can, I would advise you to add more. You can of course always add more to the finished product. My cousin loves spicy food, so he basically drizzles it on top as if it were a salad dressing.

Ingredients:
2-3 cups leftover rice (preferably cold and a day old)
1 tbsp melted unsalted butter
4 pieces of bacon (chopped)
½ white onion (diced)
3 cloves of garlic (minced)
1 tbsp Sriracha sauce (you can use another hot sauce if you want)
1 tbsp sugar
1 tbsp water
1 tbsp sesame oil
½ -1 tbsp soy sauce
3 eggs

Directions:
1. Mix rice with melted butter and set aside
2. In a separate bowl, mix sugar and water. If the sugar does not fully dissolve, heat the mixture slightly. Stir in Sriracha sauce, mix until smooth, and set aside.
3. In a skillet under medium high heat, fry the bacon until browned and crisp (6-8 min.). Remove and place on paper towel-lined plate to set aside
4. Drain bacon fat, leaving 1-2 tbsp in the skillet. Cook onion until soft (5 min.)
5. Stir in garlic and sauté (1 min.). Make sure it does not burn.
6. Add rice and Sriracha mixture and mix well. Stirfry until rice is crisp or brown (3-5 min.)
7. Crack the eggs over the rice and stir to scramble throughout the mixture (2-3 min.)
8. Stir in bacon
9. Add soy sauce and sesame oil. You can adjust the soy sauce to taste.

Enjoy!