Veggie Sriracha Fried Rice
The recipe Veggie Sriracha Fried Rice can be made in around 30 minutes. This main course has 890 calories, 25g of protein, and 13g of fat per serving. This recipe serves 4. For $2.91 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. It is a rather inexpensive recipe for fans of Chinese food. 885 people have tried and liked this recipe. If you have mushrooms, ginger, s&p, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. It is brought to you by Bake Your Day. Overall, this recipe earns an awesome spoonacular score of 92%. Similar recipes include Srirachan and SPAM Fried Rice, Chicken, vegetables and Sriracha fried rice, and Sriracha-Cashew Chicken Fried Rice.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 can sliced water chestnuts
3 carrots, peeled & diced
3 stalks celery, diced
Chow mein noodles
2 eggs, lightly beaten
3 clove garlic, minced
1-inch piece ginger, grated
2 Tbs. grapeseed oil
3 green onions (green and white), chopped
3 cups cooked jasmine rice (I like white jasmine but you can use brown)
8 ounces mushrooms, sliced
S&P to taste
1 tsp. toasted sesame oil
3 Tbs. soy sauce
1-2 Tbs. Sriracha sauce
Equipment:
whisk
bowl
frying pan
wok
Cooking instruction summary:
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!
Step by step:
1. 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.
2. 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.
3. Add the oil and swirl the pan to coat the oil.
4. Add the ginger, garlic and green onions and stir vigorously until fragrant.
5. Add the carrots, celery and mushrooms, and water chestnuts and continue to stir fry until the veggies begin to soften and are very fragrant.
6. Add the rice and continue to stir often until the rice begins to toast.
7. 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.
8. 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.
9. 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!
Nutrition Information:
covered percent of daily need
