Recipes

Sriracha Fried Rice

by Dominique Woolf

Such a quick and easy dish, yet packed full of flavour. I used cavalo nero but feel free to use whatever veg you have to hand.

This makes a light lunch for one – feel free to add some extra protein eg prawns, chicken, beef, tofu if hungry!

Would be delicious topped with a fried egg!

Sriracha fried rice

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Serves: 1
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 2 spring onions, sliced
  • 1 clove of garlic, finely chopped
  • 60g cavalo nero, shredded (or other veg)
  • 125g cooked rice
  • 1-2 tbsp sriracha, or more, according to taste
  • 1-2 tsp light soy sauce, or more, according to taste

 

  • To serve (optional)
  • Sliced spring onion
  • Sliced red chilli
  • Drizzle of sriracha

Instructions

  • Heat a drizzle of oil in a large frying pan or wok over a medium-high heat
  • Add the spring onion and fry for 30 seconds. Add the garlic and fry for a further 30 seconds
  • Tip in the veg and stir-fry for a minute or two until wilted or tender crisp (depending on the veg)
  • Add the sriracha and soy and combine well.
  • Serve immediately sprinkled with the spring onions and chilli, and drizzled with extra sriracha if you like!

Notes

This makes a light lunch for one - feel free to add some extra protein eg prawns, chicken, beef, tofu if hungry! Would be delicious topped with a fried egg!

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