Sriracha Chicken Fried Rice

Teresa Ambra

Sriracha Chicken Fried Rice will knock your socks off! This amazing 30-minute meal is made special with the addition of Sriracha sauce. Fried Rice never tasted so wonderful as it does in this terrific recipe. Great for week night dinners when you're short on time. Healthy and gluten free.

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Prep Time 10

Cook Time 20

Total Time 30

Course Chicken, Main Dish

Cuisine Asian

Servings

Calories 417 kcal

Equipment

1 large skillet or wok
1 spatula
measuring cups
measuring spoons
1 sharp knife to cut chicken
1 sharp knife to cut vegetables
1 wooden spoon
chop sticks to serve, if desired

Ingredients

6 to 7 cups brown rice cooked and refrigerated until cold (see note below)
1 lb. chicken breasts boneless, diced
1 cup frozen mixed vegetables (or you can substitute peas and carrots)
1 large red bell pepper diced
8 oz. can water chestnuts drained
8 oz. can bamboo shoots drained
3 large green onions diced
3 cloves garlic minced
3 large eggs beaten
4 tbsp. sesame oil divided use
2 to 3 tsp. Sriracha chili sauce divided use (see note below)
4 tbsp. Tamari gluten free low sodium soy sauce
1/2 tsp. Salt and pepper to taste
1 green onion sliced, for garnish

Instructions

Heat two tablespoons sesame oil in a very large skillet over medium-high heat.
Season chicken generously with salt and pepper.
Cut chicken into small pieces.
Add chicken and stir-fry, cooking both sides of meat until cooked through—about 5-10 minutes.
Remove chicken from heat onto paper towel-lined plate and set aside.
Add remaining oil to skillet.
Then add frozen mixed vegetables, green onions, bell pepper, water chestnuts, bamboo shoots and garlic.
Stir-fry veggies until tender, about 3-5 minutes.
Push vegetables to the side of the skillet and add beaten eggs.
Scramble eggs then break into pieces and stir in to remaining veggie mixture.
Add cooked chicken, cold, cooked rice, Tamari soy sauce and Sriracha sauce.
Stir well to combine ingredients.
Season with additional salt and pepper, if desired.
Garnish with green onions, and additional Sriracha sauce, if desired, to serve.

Notes

NOTE: I recommend you have all your veggies and meat cut and the whole recipe ready to go once you begin heating your oil. It cooks very fast and you need to have everything ready.

NOTE: Oyster sauce uses soy sauce in the ingredients. Most soy sauces are NOT gluten free (except Tamari). If you desire to keep this recipe gluten free, then omit the oyster sauce. I substituted Sriracha sauce instead.

NOTE: I used 2 tsp. Sriracha sauce and stirred in with the soy sauce. Then I squirted another teaspoon or so on top of the rice to serve.

NOTE: You need either oyster sauce or Sriracha sauce to provide adequate flavor for this recipe. Otherwise, you may find it too bland.

NOTE: Preparation time does not include time required to pre-cook and cool rice.

Nutrition

Calories: 417kcalCarbohydrates: 69gProtein: 16gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 61mgSodium: 306mgPotassium: 484mgFiber: 5gSugar: 2gVitamin A: 1160IUVitamin C: 19mgCalcium: 48mgIron: 2mg

Keyword Asian, beans, carrots, chicken, corn, eggs, gluten free, green beans, main dish, onions, peas, rice, vegetable

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