Chicken, vegetables and Sriracha fried rice
If you want to add more gluten free and dairy free recipes to your recipe box, Chicken, vegetables and Sriracha fried rice might be a recipe you should try. This recipe makes 4 servings with 419 calories, 16g of protein, and 27g of fat each. For $1.37 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe is typical of Chinese cuisine. 18 people were impressed by this recipe. If you have carrot, sriracha, salt and pepper, and a few other ingredients on hand, you can make it. It works well as an affordable main course. It is brought to you by Casaveneracion. From preparation to the plate, this recipe takes approximately 17 minutes. With a spoonacular score of 52%, this dish is good. Similar recipes include Sriracha Chicken Cauliflower “Fried Rice”, Sriracha-Cashew Chicken Fried Rice, and Chicken Fried Rice with Vegetables.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 7 minutes
Ingredients:
1 small carrot, roughly chopped
diced cooked meat of 1 chicken breast (about 2 cups after dicing)
2 c. of cooked rice, grains separated
1/3 c. of corn kernels — fresh, canned or frozen (thawed, if frozen)
1 tsp. of minced garlic
1/2 tsp. of minced ginger
3 tbsps. of oyster sauce
1/3 c. of frozen sweet peas, thawed (substituting canned would be a bad idea)
salt and pepper
thinly sliced scallions, to garnish
a drizzle of sesame seed oil
3 to 4 tbsps. of Sriracha (or your hot sauce)
3 tbsps. of vegetable oil
Equipment:
frying pan
wok
Cooking instruction summary:
InstructionsHeat the oil in a pre-heated wok or frying pan until smoking. Add the carrot, corn and peas. Sprinkle with salt and pepper. Stir fry for about a minute.Add the garlic and ginger. Stir fry for 30 seconds.Throw in the chicken. Sprinkle with more salt and pepper. Stir fry for another 30 seconds.Pour in 1 tbsp. of oyster sauce and 1 tbsp. of Sriracha. Stir fry for another 30 seconds.Add the rice to the chicken and vegetables. Sprinkle with more salt (more pepper might not be necessary at this point). Stir a few times.Pour in the remaining oyster sauce and Sriracha. Stir fry until the rice is heated through.Drizzle in the sesame seed oil. Stir a few more times.Garnish with sliced scallions and serve hot.
Step by step:
1. Heat the oil in a pre-heated wok or frying pan until smoking.
2. Add the carrot, corn and peas. Sprinkle with salt and pepper. Stir fry for about a minute.
3. Add the garlic and ginger. Stir fry for 30 seconds.Throw in the chicken. Sprinkle with more salt and pepper. Stir fry for another 30 seconds.
4. Pour in 1 tbsp. of oyster sauce and 1 tbsp. of Sriracha. Stir fry for another 30 seconds.
5. Add the rice to the chicken and vegetables. Sprinkle with more salt (more pepper might not be necessary at this point). Stir a few times.
6. Pour in the remaining oyster sauce and Sriracha. Stir fry until the rice is heated through.
7. Drizzle in the sesame seed oil. Stir a few more times.
8. Garnish with sliced scallions and serve hot.
Nutrition Information:
covered percent of daily need
