In a medium bowl, whisk eggs and sriracha together until well combined.
In large non-stick skillet, over medium-high heat, cook bacon until crisp. Transfer bacon to plate, leaving drippings in the skillet. When cooled, chop bacon into small pieces.
Drizzle the egg mixture into the skillet, stirring as you drizzle. Add bacon, black pepper, rice, and soy sauce to skillet and stir-fry 3-4 minutes, or until eggs are set. Stir in scallion tops.
Remove from heat. Divide the mixture among the lettuce leaves and serve immediately.