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Sriracha fried rice
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Sriracha Fried Rice

Course Side
Keyword Sriracha
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
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
US Customary - Metric

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