Sriracha chicken fried rice — better than takeout, and ready in 20 minutes
There are only two takeout options near our house: Chinese and pizza. That's what we get for living in the burbs, I guess. As much as I hate almost everything about the local Chinese joint (it's filthy, the quality of their ingredients is suspect, and they almost never get my order correct), we still end up ordering takeout from there a couple of times a month because, well, sometimes I'm just lazy.
This Sriracha chicken fried rice, though, has pretty much taken away all my excuses to dial up the local Chinese restaurant from here on out. It's ready in 20 minutes (same amount of time takeout takes), I control the ingredients, and I can tailor it to suit my preferences (spicy all the way!).
Need a quick, filling dinner that satisfies all the cravings of takeout Chinese? You've met your match.
Sriracha chicken fried rice recipe
Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes
- 1-1/2 cooked, shredded chickens (use rotisserie chicken for a quick option)
- 2 cups cooked white rice
- 1/2 tablespoon butter
- 2 eggs
- 1 tablespoon milk
- 1 tablespoon olive oil
- 1-1/2 cups frozen mixed vegetables
- 1 small yellow onion, chopped
- Salt and pepper
- 4 green onions, chopped
- 3 tablespoons soy sauce
- 1/2 tablespoon fish sauce
- 1-1/2 tablespoons sesame oil
- 2 tablespoons Sriracha sauce
- In a large skillet over medium heat, heat the butter.
- In a small bowl, whisk together the eggs and milk, then pour into the skillet, and scramble them. Transfer to a plate, and set aside.
- To the same skillet, add the olive oil. Add the frozen mixed vegetables and onion, and sauté for about 7 minutes, until softened. Season with salt and pepper, to taste.
- Add the green onions, rice, soy sauce and fish sauce, and mix together.
- Add the chicken and eggs to the skillet along with the sesame oil and Sriracha sauce, mix together, and serve warm.