Veggie Sriracha Fried Rice
I’m pretty sure I will turn in to fried rice very soon. I am not kidding when I tell you that we have had fried rice at least once per week for the last 6 weeks or so. It all started on a snowy winter night when I hadn’t prepared well and ended up making a “clean out the fridge” meal. It turns out, fried rice is perfect for those kinds of meals.
I used just about every vegetable I had on hand, threw in some onions, garlic, ginger, some jasmine rice and gave it a good bath (our favorite and yours) Sriracha and out of the pan came the easiest and most flavorful stir-fry.
And since then, I haven’t been able to get over it finally I was able to snap a few photographs to share it.
This is what we really eat. It’s not always cookies and brownies. We eat simple stuff that is just really good. There isn’t really anything special going on in here and the beauty of this fried rice recipe is this – you can add anything you like! We have tried lots of different variations over the past few weeks – adding shrimp, switching up the veggies.
There is a little heat to this one but just enough; all of the flavor of the veggies really comes through and the ginger really pops. We like the added crunch of chow mein noodles at the end too! I use white jasmine rice for this recipe – I just can’t cook brown rice to save my life and I don’t really like it. I’ll eat whole wheat pasta till my face is blue but I just need white rice. There, I said it.
But if you like brown – feel free to go for it here! Make this recipe your own, just follow the method below and you are sure to love it!
Veggie Sriracha Fried Rice
Yield: 4 as a main dish; 6 as a side
Prep Time: 15 min
Cook Time: 15 min
Simple but flavorful fried rice recipe loaded with vegetables and extra spice from one of our favorite condiments - Sriracha.
3 Tbs. soy sauce
1-2 Tbs. Sriracha sauce
1 tsp. toasted sesame oil
2 Tbs. grapeseed oil
1-inch piece ginger, grated
3 clove garlic, minced
3 green onions (green and white), chopped
3 carrots, peeled & diced
3 stalks celery, diced
8 ounces mushrooms, sliced
1 can sliced water chestnuts
3 cups cooked jasmine rice (I like white jasmine but you can use brown)
S&P to taste
2 eggs, lightly beaten
Chow mein noodles
Before starting, make sure you have everything ready to go. This dish goes quickly and you won't have time to chop carrots or celery while the garlic and onions are cooking. I like to place the ginger, garlic and green onions in one bowl since they all go in together; and then the carrots, celery, mushrooms and water chestnuts in another bowl as they go in at the same time. I mix up the sauce ingredients before hand in one bowl so it's ready to pour in.
In a small bowl, whisk the soy sauce, Sriracha sauce, and sesame oil. Set aside.
Heat a large non-stick skillet or wok over medium-high heat and allow the pan to heat dry until water sizzles on the surface. Add the oil and swirl the pan to coat the oil. Add the ginger, garlic and green onions and stir vigorously until fragrant. Add the carrots, celery and mushrooms, and water chestnuts and continue to stir fry until the veggies begin to soften and are very fragrant.
Add the rice and continue to stir often until the rice begins to toast. Add the sauce mixture and stir well. Cook an additional 2-3 minutes until very fragrant. Season with salt and pepper to taste.
Scoot the rice/veggie mixture to one side of the pan and reduce the heat to medium. Pour the beaten eggs into the hot pan and stir constantly while the eggs begin to scramble. Once cooked through, mix the eggs into the rest of the rice and veggies. Serve with additional soy sauce and chow mein noodles.
In the photos above, you can see chunks of green pepper. I left it out of the recipe because I didn't really care for it. If you like it and have them on hand, feel free to add them, I used one whole green pepper.
Or you could use red pepper or green pepper or add some bok choy or cabbage or any other veggie you have on hand. Snap peas, green beans, broccoli - all would be fantastic!
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