Leftover rice meet Sriracha heat…
Sure, fried rice is already a dish often full of strong flavors, but who denies the Sriracha gods when the perfect use comes around? Sriracha’s delicious heat and lack of vinegary aftertaste (unlike some other hot sauces) make it a perfect addition to this dish to deliver some extra oomph. Try it topped with grilled chicken or shrimp to turn this side dish into a delicious entrée.
Note: Fried rice was invented to take care of those clumpy rice left-overs, so do not use freshly cooked rice. The taste and texture will be totally different than you expect.
- 3 cups cold cooked rice
- 8 baby corn chopped
- 2 scallions white section only, chopped
- 1 clove garlic minced
- 1/2 cup frozen peas
- 3 tablespoons Sriracha hot sauce
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1 teaspoon ginger minced
- Black pepper to taste
- Grilled chicken or shrimp Optional, to top
- In a large skillet over medium-high heat, heat the vegetable oil, coating the bottom in the process.
- Add in the scallions, garlic, and ginger, and cook until aromatic (approximately 30 seconds).
- Add in the baby corn and cook, stirring frequently, for 1 minute.
- Add in the rice and peas. Stir for 2 minutes while breaking up any rice clumps.
- Add the Sriracha hot sauce, sesame oil, and soy sauce. Stir to combine.
- Add black pepper (to taste).
- Plate the rice, then top with either grilled shrimp or grilled chicken (optional).