Sriracha Chicken Fried Rice

Monday 9 July 2018

Sriracha Sauce.  Love it or loathe it?  I am from the love it camp, although I do admit, not so much that I squirt/paste it onto everything I eat like some people do.  I prefer to be a tad bit choosy about where I put it and this fried rice recipe is one of my favourite ways to use it. 

I think you might have to be living under a rock not to know what Sriracha sauce is, but just in case you don't Sriracha sauce is a type of thick hot chili sauce, which is made from chili peppers, garlic, vinegar, sugar, salt  . . .  It originated in a city in Thailand called Siracha, which is where it gets its name.

We are so blessed to live in a world where things like this are readily available to us. Nothing like this  was ever even in my imagination when I was a child.  We ate pretty normal, extraordinarily ordinary simple food, which is what was available to us.  I don't think I had even heard of Broccoli until I was a grown up and my first experience with it was in a Chinese restaurant.  We just never had it at home. 

Absolute truth, first experience with Pizza was when we were making them for a Winter Carnival in high school.  I know  . . .  how did I ever get to that age without pizza!  Sheltered limited life.  That's how. 

Anyhoo, back to Sriracha . . .  how do you say that?  I prefer to just say that hot garlic sauce . . .  because that I can pronounce, lol.  I'm lucky I can even spell Sriracha!

Anyways, I had one chicken breast I wanted to use up the other day and I thought fried rice . . .  a great way to feed two people.  We love fried rice suppers in this house.  They are a fabulous way to stretch out  few ingredients, quick, easy and a great way to use up all the bits in your refrigerator!  Today I added some Sriracha sauce and it was amazing.  Totally amazing.  Try it!

*Shriracha Chicken Fried Rice*
Serves 2

Quick, easy and delicious. (I know you must be getting tired of hearing that, but its true!) 

2 tsp vegetable oil
1 large or two small boneless, skinless chicken breasts, cut into bits
1 tsp Sriracha sauce
1 red bell pepper, chopped
handful of fresh sugar snap peas, washed, de-stringed and cut diagonally
3 medium spring onions, green and white bits separated and sliced
1 tsp finely chopped fresh ginger root
1 clove garlic, peeled and finely chopped
4 tsp soy sauce
1 TBS packed soft light brown sugar
1 pouch cooked white rice (1 1/2 cups)
2 TBS fresh lime juice 

Heat half the vegetable oil in a large skillet.  Add the chicken, cook, stirring for a minute or so. Add the Sriracha sauce and cook for a minute or so longer until the chicken is beginning to turn golden and is no longer pink.  Scoop out with a slotted spoon and keep warm.

Add the remaining oil to the skillet. Add the red pepper, peas and whites of the onions to the skillet.  Cook for two to 3 minutes, until crispy tender.  Add the garlic, ginger root and cook until fragrant. Stir in the soy sauce, brown sugar and rice.  Cook to heat through, stirring frequently.  Stir in the cooked chicken and lime juice. Heat through, then serve garnished with the chopped green bits of the spring onions.

The clever cook could substitute baby shrimps for the chicken in this recipe with excellent results.  Colourful, crunchy, a tad bit spicy, with a bit of a tang.  A main dish for two, or a side for more.  Easy to multiply to feed more. This makes a quick, easy and fabulous mid week supper! Bon Appetit! 


  1. This is such a unique recipe! We use the sauce mostly for hot chicken wings. I'm excited to do something different.

    Jane x

    1. Thanks Jane! I hope you like it. We love it here! Spicy without going over the top! xo

  2. I would even drizzle your other sauce on it have some already made;)


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