Sriracha Fried Rice
A quick and easy fried rice dish that takes less than 10 minutes!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons peanut or vegetable oil
- 1 clove garlic, minced
- 1 teaspoon minced ginger
- 2 scallions, white and green parts separated and thinly sliced
- 5 or 6 fresh shiitake mushrooms, stems removed and caps finely chopped
- 1/2 cup frozen peas
- 3 cups cold leftover rice
- 2 to 3 tablespoons Sriracha
- 1 1/2 tablespoons soy sauce
- 2 teaspoons sesame oil
- Salt and freshly ground black to taste
Instructions
- 1
Break up the cold cooked rice into smaller clumps.
- 2
Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the oil and swirl to coat the base. Add the garlic, ginger, and scallion whites and cook for about 30 seconds, until just aromatic. And the mushrooms and stir-fry for about 1 minute.
- 3
Toss in the rice and break up any remaining clumps with a spatula. Add the peas. Continue to stir-fry until the rice starts to turn golden, about 3 minutes. (Pro tip: If you like your fried rice suuuper crispy, like the rice in at the bottom of a paella or bibimbap dish, stir-fry for an extra 3 to 5 minutes.) Stir in the Sriracha, soy sauce, and sesame oil. Add salt and pepper to taste.
- 4
Optional: In a separate pan, fry an egg to top off the fried rice. Sprinkle a little salt and pepper on the egg if you’d like.
- 5
Transfer the rice to bowls, sprinkle the scallion greens on top, and serve.