Directions

1. Heat 1 tablespoon olive oil in a large skillet or wok over medium high heat. Add the pancetta and cook, stirring occasionally, until brown and crispy, about 8 minutes. Transfer to a paper towel-lined plate.
2. Add the garlic to the pan and saute until fragrant, about 1 minute.
3. Add the onion and cook, stirring often, until tender, about 4-5 minutes.
4. Add the corn, peas and carrots. Cook, stirring constantly, until heated through, about 1-2 minutes.
5. Stir in the grated ginger.
6. Add the rice and soy sauce and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.
7. Stir in the green onions and pancetta.
8. Serve immediately, topped with a fried egg and drizzled with Sriracha, if desired.