Asian cuisines are my favourite. They are full of vegetables & meats cooked in a healthy manner and emphasis on grains/rice is less making the meal overall healthier.
My favourite comfort food is leftover rice tossed up with vegetables with a sunny-side egg on top. Here I’ve tried to make it spicy with the Veeba’s Sriracha sauce.
Sriracha Fried Rice
Ingredients For 2 Portions:
- Boiled rice – 2 bowls (a day old leftover rice works best here, else make and keep in the fridge for few hours atleast)
- Some vegetables chopped finely – I used capsicums, onion, baby corn, mushrooms, spring onion. You can use any vegetables of your choice.
- Oil – 1 tbsp (I used Sesame oil, it gives a nice nutty flavour, a refined oil works fine too)
- Grated Ginger – 1 tbsp
- Grated Garlic – 1 tbs
- Sriracha Sauce – 1 to 2 tbsp (depending on how spicy you want it)
- Soy sauce – 1 tbsp
- Maggi Flavouring Sauce – 1 tbsp or a pinch of Ajinomoto (Optional)
- Salt, pepper
- 2 eggs
– Heat the oil and toss the ginger and garlic, don’t let it burn.
– Add the vegetables and stir-fry for a few minutes.
– Now add the rice, Sriracha sauce, soy sauce, salt, pepper, Flavouring sauce/Ajinomoto (if using) and toss everything well for a couple minutes.
– Alongside cook the eggs sunny-side up with a dash of salt and pepper.
– Serve the rice topped with the egg and some more of Sriracha sauce.
Note : I was expecting Veeba Sriracha sauce to be mild but was happy to find that its quite hot and they haven’t compromised on the spice factor to make it more popular. I love a hot sauce and will be putting this on top of all sorts of foods.