Sriracha Egg Fried Rice | Easy Lunchbox recipes

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Who all loves Sriracha??? Me and the huss are addicted to it these days. Our vegetable fried rice is never complete with a decent dose of hot Sriracha sauce. It all started after we had a take out from a nearby Chinese restaurant and the owner suggested we have it with some Sriracha sauce. Seeing the look on our faces he took the pain to pack us some sauce. The intensity of flavors and the chinese zing was enough for us to fall in love with the sauce and we grabbed our own bottle the next time we went shopping. Since then we have been using it to complete our chinese foods. To those who are not familiar with the sauce, Sriracha is a type of hot sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is named after the coastal city of Si Racha, in the Chonburi Province of Eastern Thailand, where it was possibly first produced for dishes served at local seafood restaurants.

This time when I was preparing fried rice, I thought of intensifying the flavors by adding a tablespoon of the sauce in the rice itself and both of us loved it to the core. To those who are not in favor of hotness, reduce the sauce per liking.

~*What U Need*~ Cooked basmati rice - 2 cups Onion - 1, finely chopped Carrots - 1, finely chopped Beans - 8-10, finely chopped Green peas - 1/2 cup Eggs - 2 Spring onions - 1/2 bunch Garlic clove - 2, finely chopped Soy sauce - 1 tsp Sriracha sauce - 1 tbsp Salt, Pepper Oil How I made it: Heat oil in a kadai and add the garlic cloves, fry till brown. Add the onions and fry till soft. Add the peas and cook till tender. Next add in the carrots and beans and saute for few mins. Add the soy and sriracha sauce and mix well. In another pan, scramble the eggs with some oil. Meanwhile to the veggies add the cooked rice and mix well. Season with salt and pepper and then add the spring onions and scrambled eggs. Mix well and cook for another 2 mins.

Serve warm...

So thats it Folks...
With Love,

Signs off!!!

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