Sriracha Fried Rice
A delicious way to use up that extra rice
Servings 6 servings
Calories 96kcal
Ingredients
- 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
Instructions
- 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).
Video
Nutrition
Calories: 96kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Sodium: 676mg | Potassium: 107mg | Fiber: 1g | Sugar: 2g | Vitamin A: 188IU | Vitamin C: 12mg | Calcium: 8mg | Iron: 1mg