Sriracha Chicken Fried Rice
26th January 2018
Sriracha sauce
My pal James love Sriracha sauce and I’m pretty sure he’s tried it on nearly every food.
The hot chilli sauce from Thailand is made from sun-ripened chillis and, according to Tesco.com, is “ready to use with roasted or cold cut meat, kebab or just add to give your favorite dish a sizzling kick.”
Mmmmm kebab.
Anyway, James has been banging on about it for long enough so I decided that it was time to get a bottle of the red stuff and incorporate it into a recipe.
Boil the rice according to the packet instructions, drain and allow to cool - ideally overnight in the fridge.
Spray some 1 calorie oil in a large pan or wok and seal the chicken.
Add the garlic and ginger and stir fry for a couple of minutes.
Add the mushrooms, peas and 2/3 of the spring onions and continue to stir fry for 2-3 minutes
Tip in the rice and keep everything in the pan moving as the ingredients heat through.
Stir in the soy sauce and most of the Sriracha sauce, leaving some to pour on top at the end.
In a separate pan, make a 2 egg omelette. Remove from the pan and dice into small pieces. Add the egg to the fried rice mix.
When everything is piping hot, serve in bowls with the remaining spring onions and Sriracha sauce.
Ingredients
Directions
Boil the rice according to the packet instructions, drain and allow to cool - ideally overnight in the fridge.
Spray some 1 calorie oil in a large pan or wok and seal the chicken.
Add the garlic and ginger and stir fry for a couple of minutes.
Add the mushrooms, peas and 2/3 of the spring onions and continue to stir fry for 2-3 minutes
Tip in the rice and keep everything in the pan moving as the ingredients heat through.
Stir in the soy sauce and most of the Sriracha sauce, leaving some to pour on top at the end.
In a separate pan, make a 2 egg omelette. Remove from the pan and dice into small pieces. Add the egg to the fried rice mix.
When everything is piping hot, serve in bowls with the remaining spring onions and Sriracha sauce.
