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.
Ingredients:
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 noodlesDirections:
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.
Cassie's Notes:
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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I love fried rice, though Ive never tried making it at home! Sriracha is one of my favorites, I can only imagine how delicious this is!
We make some version of this almost every week!! And you better believe sriracha is always on the table. 🙂 YUM!
Looks amazing Cassie!!
I’m glad I’m not the only one who can’t get behind brown rice. White is so much better 🙂 I love fried rice and really need to start trying some of the recipes you’ve shared, they all look great!
I love fried rice and sriracha!
I ADORE clean out the fridge meals. We often turn to fried rice (or quesadillas), s so I’m always looking for new ways to switch up the sauces we use. Marking yours down. Love it Cassie! (PS. Your photos looks super tasty. Can I come over for dinner?)
Cassie replied: — March 25th, 2013 @ 8:04 am
Any time, you are welcome here! 🙂
You totally had me at sriracha! YUM!
Ok, how awesome is this! I love fried rice and I love the heat to yours!
I honestly have not had fried rice in so long, but I think that is going to chance soon, because I am already craving this at 9 in the morning. 🙂 I love that you added sriracha. Yum!
MMMM MMMMM MMM GURL MMMMMMM.
And now I know what I’m making for dinner tonight!! Thanks, friend!!
I’m obsessed with fried rice too! And love the sriracha kick! 🙂
Sriracha is really a gift from above-I literally put it on everything! I don’t make fried rice very often, I do like this vegetarian version a lot!
Cassie, you have no idea how crazy I am over good fried rice. Mmmmmm!
What’s not to love? This looks dynamite!
looks wonderful! my kids would love it minus the hot, my husband would love it with added hot!
Oh hey gurrrll!! Ben would be all over this – between the veggie overload and the sriacha, he’d be in heaven. So that means I should be a good wife and make it for him huh? DONE!
Fried Rice is basically my son’s favorite thing. He’s always asking, “can we call Hong Kong?” (which is the chinese restaurant, not the actual city. Then I say, “what do you think, I’m made of money??”
Anyways. Now I can make him rice at home. And keep my money. yay!!
I think you are the only gal out there who may love sriracha more than we do Cassie! And this fried rice is a must try. I love getting veggie friend rice for take out!
If you turn into fried rice, I might turn into Sriracha. This looks amaze!! 🙂
We love fried rice! And since I have been obsessed with sriracha recently, this dish is perfect for me!
i always add loads of sriracha to fried quinoa and i swear it makes the dish! wish i had this for lunch today!
I love fried rice! I defintiely need to make this version! Sriracha is so fabulous!
This sounds so lovely!
when it comes to fried rice esp with Chinese flair- I need white, Jasmine rice too 🙂 Im so glad Im not the only one!
My kids are not really into rice unless it is fried rice, then they love it. I may have to make this tonight!
This looks delicious… I can live on Siracha anything and fried rice… YUM!!!
B/W I think I have already turn into a fried rice… Now you can imagine how regularly we eat fried rice in our home.
I love fried rice! Your veggie version looks wonderful and the Sriracha is a must!
I could seriously live off of simple but super tasty meals like these!!
These kind of meals are big in my house. I usually have tons of leftovers and they always get thrown into a rice dish. Ill have to fry my rice up next time and stir in a bit of sriracha.
What’s not to love about this Cassie? Wowzer.
There isn’t a veggie in here I don’t like! You know I’m a huge fried rice fan and you just went over the top with yours! Sounds and looks so good.
My perfect comfort food doused in sriracha — a pantry fav!!
I’m pretty sure my husband would like to move in with you guys. I’m all about pizza, lasagna, fried chicken and sweets. Stuff like never gets mad. Maybe one day I’ll become a little more brave and go outside of my comfort zone. 🙂
Ok, it’s been far too long since I’ve made fried rice and although the sriracha totally scares me, I am so intrigued and want to try this!
Okay, my husband and I love sriracha it’s a staple in our kitchen 🙂 this fried rice looks awesome, I really enjoy the versatility of a meal like this!
Yay for Sriracha!
Sakes for REALZ, does this look good! Right up my alley – love the luscious veggies and tender rice. And -OF COURSE- the Sriracha! Fantastic, Cassie!
Fried rice is always a staple in our house! I also use whatever veggies I have leftover! haha
You had me at Sriracha. This fried rice looks crazy good.
I put Sriracha on EVERYTHING! I could eat this meal every night. yum!
Oh, I cannot get enough of Sriracha! I pour it on each bite. My family just stares at me. I don’t know what it is about that stuff but I love it! Can’t wait to give this recipe a try!
It really is the perfect crisper clean out meal. I love it! Extra soy sauce and I’m in 🙂 Especially cos its veg!
Truly, some of our best meals come from cleaning out the fridge!! This looks like an awesome tasty meal!
“I’m pretty sure I will turn into fried rice soon.” I died laughing 🙂
Love Sriracha too — this looks wonderful!
What a perfect way to use up lingering veggies! And I’m sure I could have this for breakfast, lunch and dinner!
Oh this sounds amazing. Never think to add sriracha!
I’m all about white rice, too! Totally trying this next week!
You and I are cooking soulmates with all of that garlic, ginger and sriracha! YUM!