A unique, spicy fried rice with the egg on top! If spice isn’t your thing, just use a little Sriracha for flavor!
Ohhh yeah. This dinner is my new BFF. I’ve made it more times in the last few months than I can count. It’s full of flavor, is super simple, and uses one of my favorite under-appreciated vegetables–cabbage! It’s rare for us not have have some leftover rice in the fridge because Ben lives on that stuff. And lucky for me–rice is cheap, and it lasts in the fridge or freezer for awhile. But that “lasting’ sometimes means there’s more leftover rice than I know what to do with. Enter fried rice. You can make a normal fried rice like this one or a kale fried rice or a pineapple fried rice, or you can make a kicked up vegetarian version. Like this one! Sriracha is everyone’s favorite spicy condiment so now you have another use for it!
This dinner hits the spot when you want something homey and comforting but don’t want to wait or take the time to cook a big meal. Sriracha Fried Rice takes a bunch of leftovers [like that cabbage you bought for slaw or to add to salad] and turns them into something amazing! I love the nuttiness of the sesame oil and sesame seeds that are added at the end. They give it another dimension of flavor…. and the leftovers are even better the next day! Just don’t forget the fried egg on top. Drippy yolk + spicy rice = amazing. I bet this would be great for breakfast too! Enjoy!
two years ago: Pumpkin Spice Cream Cheese
three years ago: Cinnamon Sugar Apple Cake
four years ago: Pumpkin Ginger Bread
Sriracha Fried Rice
- 5 tablespoons oil, divided
- 5 cloves garlic, minced
- 1 large onion, chopped
- 1 cup cabbage, chopped or shredded [I usually use at least 2-3 cups cabbage, and sometimes even add in mustard greens too]
- 1 splash Shaoxing wine [or dry sherry or Mirin]
- 1 pinch sugar [omit if using Mirin since it’s already sweet]
- 2 tablespoons soy sauce
- 1-3 tablespoons Sriracha depending on your spice preferences
- 4 cups cold, cooked rice
- salt and pepper to taste
- 1 teaspoon sesame oil
- 3 green onions, diced
- 4 eggs
Heat a large wok or skillet over medium-high heat. Add 4 tablespoons oil and heat, then cook garlic for 30 seconds. Add onion, stirring to coat with oil, and cook for 4-5 minutes. Add cabbage, wine/sherry/Mirin, and sugar and cook for another 4-5 minutes until it starts to soften. Add soy sauce and Sriracha, stirring well, then cook for another minute or so. Add rice, breaking up larger pieces with a wooden spoon, then season with salt and pepper to taste. Cook rice for about 10 minutes, stirring occasionally. Lastly, stir in sesame oil and green onions.
In another pan, heat remaining tablespoon of oil to fry your eggs to desired doneness.
Serve eggs on top of fried rice. Enjoy!
24 thoughts on “Sriracha Fried Rice”
Mmm I love that you put an egg on top! I bet the Sriracha gives this rice TONS of awesome flavor!
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thank you, sues!
I love anything Sriracha, and fried rice is a new use for it, so creative!
I will have to omit the garlic due to our sensitivity to it, but other than that, this dish is perfect, love the egg on top too
thanks, sally! i love this fried rice so much 🙂
Hooray for fried rice! It’s one of my favorite ways to eat up a bunch of little odds and ends in the crisper, especially with some sriracha sauce. 🙂 Yay!
yes, it is SO convenient for that. so is soup 🙂 thanks eileen!
This looks delicious – I love fried rice and Sriracha makes all things better!
thank you, amy!!
I just love this idea, Sarah. I usually scramble an egg into my rice, so I’m going to switch it up and add it on top next time.
i might not go back to the traditional way after this recipe! 🙂
I love the egg on top of this delicious fried rice!!
Sriracha always sounds like something I need in my life! Love the runny yolk on top.
for sure! 🙂 thanks joanne!
best kind of breakfast, filling and keeps you satisfied till lunch.
i totally love these kinds of meals.
Thank you Sarah for the nice rice recipe.
thanks liz! it’s a favorite 🙂