Sriracha Cheddar Stir-Fried Rice

We love this spicy spin on classic stir-fried rice, and you can easily swap out our flavored cheddars to customize the recipe for yourself and your family. Kids love this with our Bacon Chive Cheddar, too!

6-8 Servings

Prep Time: 30 Minutes
Cook Time: 30 Minutes
Total Time: 60 Minutes

Ingredients:

1 1/2 Cups Short-Grain Rice

Kosher Salt

6 Slices of Thick Cut Bacon

4 Large Eggs

1 Cup of Frozen Peas and Carrots, Thawed

4 Scallions, Chopped, White and Green Parts Separated

1 Tablespoon of Fresh Ginger, Grated

3 Cloves of Garlic, Grated

1 Cup of Gold Creek Farms Sriracha Cheddar, Grated

Optional: Sriracha Sauce, Chopped Cilantro, and Fresh Limes for Garnishing

Directions:

Place the rice in a fine-mesh strainer and rinse well until the water runs clear of starches. Set aside. In a medium saucepan over medium-high heat, add 3 cups of water and season with 1 teaspoon of salt. Bring to a boil. Add the rinsed rice, then reduce the heat to a simmer. Cover the pan and cook for 15 minutes. Remove from the heat. Do not remove the lid; allow the rice to continue to steam for 10 minutes. Remove the lid, fluff the rice with a fork and cool completely. Arrange an oven rack in the upper third position. Preheat the oven to 475 degrees.

Cook the bacon in a large, oven-safe, nonstick skillet. Heat the pan over medium heat and cook, flipping occasionally until crispy, 5 to 7 minutes. Transfer the bacon to a paper towel-lined plate. Pour most of the bacon fat into a small heat-safe bowl and reserve, leaving only a thin layer of fat in the pan to cook the eggs. Once the bacon has cooled, transfer to a cutting board and coarsely chop. In a medium mixing bowl, beat the eggs. Return the pan to medium-high heat. Pour in the beaten eggs and stir to scramble until just cooked, about 2 minutes. Transfer to a plate and season with salt.

Into the hot pan, still over medium-high heat, add a drizzle of reserved bacon fat. Add the scallion whites and cook until softened, 4 to 5 minutes. Add the ginger and garlic. Cook until sizzling and fragrant, about 1 minute. Add the rice, peas and carrots, bacon and eggs. Fold together until combined. Taste and season with additional salt. Spread into an even layer and cook to crisp up the bottom, about 5 minutes. Sprinkle the top with Sriracha Cheddar. Transfer to the oven and bake until the cheese is melted and bubbling, 3 to 5 minutes. Allow to cool slightly before serving. Garnish with the remaining scallion greens and a drizzle of sriracha.