Chicken Sriracha Fried Rice


  • 3 ½ Tbsp Peanut Oil
2 Pieces (400grams) Skinless & Boneless Chicken Breasts, cubed
  • ½ tsp Red Chili Pepper Flakes
  • 1 Tbsp Minced Ginger

  • 3 Cloves of Garlic, chopped

  • 4 Large Egg
  • 6 Cups Cooked Cold Rice

  • 1 ½ Cups Frozen Vegetables (carrot, peas, beans, & corn), thawed and drained

  • 2 Tbsp Light Soy Sauce
  • 1 Tbsp Dark Soy Sauce
  • 3 to 4 Tbsp Sriracha

  • Sea Salt to taste

  • Freshly Ground White Pepper

  • 4 Scallions, chopped


  1. Heat 2 Tbsp of oil over medium to high heat on a frying pan and fry chicken with chili flakes until they are light golden in color. Push the chicken aside or dish out and set aside.

  2. Add in the remaining 1 ½ Tbsp of oil and fry the ginger and chopped garlic until fragrant. Then crack in the eggs let it set, and gently move it around. Toss in the rice and stir frequently make sure the rice is coated with the eggs. Add the vegetables, cooked chicken, stir well and mix in the soy sauce, dark soy sauce, Sriracha, and stir frequently. Then season the fried rice with salt and pepper. Serve warm with some chopped scallions.


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