Ingredients
3 cups cooked jasmine rice (preferably day-old)
200g beef steak, thinly sliced
6 strips bacon, chopped
2 tablespoons vegetable oil
3 cloves garlic, minced
1 small onion, diced
2 eggs, lightly beaten
1 cup mixed vegetables (peas, carrots, corn)
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
Salt and pepper to taste
For the sriracha mayo:
1/3 cup mayonnaise
1–2 tablespoons sriracha (adjust to taste)
1 teaspoon lime juice
Instructions
Heat a large skillet or wok over medium-high heat. Cook chopped bacon until crispy, then remove and set aside, leaving the fat in the pan.
Add sliced beef to the same pan and sear quickly until browned. Remove and set aside.
In the same pan, add vegetable oil if needed, then sauté garlic and onion until fragrant.
Push aromatics to one side and pour in the eggs. Scramble until just set.
Add mixed vegetables and cook for 2–3 minutes.
Stir in the cooked rice, breaking up clumps and mixing well.
Add soy sauce, oyster sauce, sesame oil, salt, and pepper. Toss everything together evenly.
Return bacon and beef to the pan and mix until heated through.
In a small bowl, whisk together mayonnaise, sriracha, and lime juice.
Serve fried rice hot, drizzled generously with sriracha mayo.