Sriracha Fried Rice

Who isn’t a sucker for an easy weeknight meal? *silence thunders back* Right. Some evenings there’s just no energy available with which to crimp little ravioli packets that end up in the trash, or measure out what feels like a million and a half spices for a complexly flavored Etouffée stew. Sometimes I don’t want to cook–I just want to eat.

(By the way, you should totally make that stew–but maybe over the weekend.)

On nights like that, this is the kind of recipe I flee to for help. In fact, last Monday night when The Sickness was starting to descend on my head, sinus, and throat, I said You’re my only hope, Sriracha Fried Rice! And the Sriracha Fried Rice came through for me. The flavors in this little tossed-together dish are simple but good. Based on this original (again found via Tasty Kitchen, the fount that never stops giving), a bowl of this hits the ‘comfort food’ buttons in my soul. It’s not a show-stopper, but it’s a satisfying, homey meal that makes my stomach smile.

When I make fried rice, normally I incorporate the eggs into the dish, frying up an omelet and then breaking it up into the rice. However, this variation with fried eggs on top has me charmed. I’m never one to turn down a perfectly over-easy egg with a beautiful, sunny, runny yolk.

One two three hit it!


 (Serves 2)

4 TBS peanut oil, plus 1 to fry the eggs

5 cloves garlic, minced

1 large onion, chopped

1 cup cabbage, chopped or shredded

1 splash Shaoxing wine (or dry sherry)

1 pinch sugar

2 TBS soy sauce

3 TBS sriracha

4 cups cooked, cold rice

½ tsp salt, to taste

¼ black pepper, to taste

1 tsp sesame oil

3 green onions, diced

4 eggs (2 per person)

So the mincing of the garlic, the chopping of the onion, and the chopping of the cabbage I simply leave to your imagination. Bam! Here’s the assembly, ready to go.

Don’t you love it when ingredients magically get prepped? I know I do. (Thanks baby.)

And now! Heat the 4 TBS peanut oil in a large (12’’) cast iron skillet or wok over high heat. When hot, add the garlic and fry for about 30 seconds, stirring constantly so that it doesn’t burn.

Add the chopped onion and continue to stir fry for about 4 minutes, until the onion is starting to get translucent.

I happen to like big chunks of onion, but if you’re averse you can feel free to mince ‘er on up. Sprinkle the onion generously with salt and pepper as it fries.

Add the cabbage and fry for a few more minutes, until the cabbage is crisp-tender.

The cabbage isn’t extremely visible in this picture because I used a bag of cabbage that I shredded months ago and then froze. In the defrosting process it got a little mushy, and proceeded to disappear into the final dish. Alas.

Once the cabbage is getting tender, sprinkle in a pinch of sugar and splash in the Shaoxing wine (or dry sherry).

No need to measure–just splash. I doubt you could over-splash even if you tried.

Cook for about 2 minutes, letting some of the alcohol cook off.

Add the soy sauce . . .

. . . and the sriracha.

Stir that good stuff around, baby!

Time to add the rice.

Note: It’s very important to use cold, refrigerated cooked rice (as opposed to hot, freshly cooked rice). The cold rice gives fried rice its delectable texture. Hmmmm–I just said ‘rice’ four times and I see no way around it. That’s an F- in composition for you! Thank you, teacher in my head. At least it wasn’t an F – -. Those are the worst.

Stir fry the rice for about 10 minutes, stirring occasionally. I like to let it sit sometimes without touching it so that the grains get crisp and browned.

Taste and adjust seasoning, adding salt if needed. I needed both more salt and more sugar.

Drizzle in the sesame oil and stir in the green onions (which I totally didn’t use, but only because of a refrigerator inventory misconception).

While the rice was frying, this should have been happenin’ in a separate skillet: the cookination of the eggs.

Nothing fancy: heat 1 TBS oil in a separate pan and cook the 4 eggs over easy (or however your palate demands them).

Serve the eggs immediately over the fried rice.

Oh sí, señor.

I think I need a leeeeedle bit more.

If your palate is opposed to over-easy eggs (I know you’re out there–I’m married to one) you must forgive the following picture.

I’ll make up for it with the final picture, which shows the wonderfully crispy brown grains of rice. I die.

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18 thoughts on “Sriracha Fried Rice

  1. foxflat

    Sriracha is the best!! Fried rice is also a great clean-out-the-vegetable-drawer recipe, which is a very important category 🙂

  2. Joanne

    Isn’t it strange how runny yolk happens to be one of the most delicious things on this earth? Even though it’s so eerily yellow. Love that.

    This sounds like it’s oozing with flavor. That’s what I like in my fried rice.

  3. Ali @ Three Baking Sheets

    As I was making my way through my reader, this post jumped out and latched onto my appetite. I could eat fried rice every single day. Same goes for Sriracha (which I still don’t know how to pronounce – “sur-racha” or “sree-racha”?)

    1. Jenna

      I’ve always said ‘sree-racha,’ but then again I’ve never heard anyone say the word out loud before, so I’m not sure it that’s right.

  4. Julie M.

    Now THIS is my kind of quick night meal. I adore eggs in all shapes and forms and this rice looks like such a perfect compliment. I hope you’re feeling better, sick is no fun.

  5. paul jennette

    I think I’m in love!! See I love all things sriracha and anything with a fried eggs is a winner to me. Nice work I will defiantly add this one to the repertoire. It’s perfect. Thanks- Paulie

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