Heat 1 tablespoon of olive oil in a large wok or skillet over medium high heat. Add the diced pancetta. Cook for 6-8 minutes, stirring occasionally, until brown and crispy. Transfer to a paper towel lined plate.

Add the minced garlic to the pan and sauté for 30 seconds until fragrant.

Add the diced onion and cook for 4-5 minutes until softened.

Stir in the frozen corn, peas, and grated carrot. Cook for 1-2 minutes until heated through.

Add the grated ginger and stir for 30 seconds.

Increase heat to high. Add the cold rice and soy sauce to the pan. Break up any clumps and toss constantly for 2-3 minutes until the rice is hot and coated.

Remove from heat. Stir in the crispy pancetta and most of the sliced green onions (save some for garnish).

While the rice rests, fry the eggs to your liking in a separate pan with the remaining 1 tablespoon of oil.

Divide the fried rice among bowls. Top each with a fried egg. Garnish with remaining green onions and serve immediately with sriracha on the side.