Sriracha Fried Rice

Chef Charles Chen shares his recipe for Sriracha Fried Rice! This is a brilliant way to use leftover rice and can easily be made vegetarian by swapping the sausages for bite-sized pieces of tofu. Feel free to use whatever you have on hand to make this dish all your own!

Sriracha Fried Rice
Serves 2 to 4

Ingredients

1 teaspoon coconut oil
1 shallot, diced
1 garlic clove, diced
3/4 cup mushrooms, cut into bite-size pieces
3/4 cup asparagus, cut into bite-size pieces
3/4 cup shredded cabbage
1/2 red bell pepper, chopped
2 tablespoons kimchi, chopped
1 handful mung bean sprouts
3 cups cooked brown rice
3 small Chinese sausages, cut into bite-sized pieces
1 to 2 eggs, cooked (lightly scrambled in a nonstick pan)
1 teaspoon black garlic sauce
1 tablespoon rice vinegar
Sriracha, for garnish
1 teaspoon fried shallots, for garnish
Black sesame seeds, for garnish
Chopped cilantro, for garnish

Directions

1. In a wok over high heat, add coconut oil. Stir in shallot and garlic and cook, stirring constantly, until fragrant, about 1 minute.

2. Stir in mushrooms, asparagus, cabbage, bell pepper, kimchi, sprouts, rice, sausages, eggs, garlic sauce, and rice vinegar. Cook until heated through, about 3 to 4 minutes.

3. Top with sriracha, fried shallots, sesame seeds, and cilantro to serve.

 

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