Breakfast Fried Rice

In a large nonstick skillet over medium heat, cook bacon until crispy. Drain bacon but leave about 2 tbs. of fat in pan. Add rice to pan with bacon fat and toast the rice over medium-high heat, stirring often to evenly coat the grains in the bacon fat. When the rice is beginning to crisp, push the rice to one half of the pan, then add the eggs. Scramble the eggs on the side of the pan, stirring with a wooden spatula. Combine rice and eggs together once the eggs are almost cooked to your desired doneness. Add scallions, soy sauce, sesame oil and drained bacon bits to the rice. Toss to distribute ingredients evenly, then turn off heat and adjust seasoning, if necessary. Serve with a generous drizzle of sriracha.