Sunday, April 28, 2013

Sriracha Fried Rice

Since we bought that bottle of sriracha sauce(which I had never had before Raymond made his Orange Sriracha Chicken Skewers the other night) I have been wanting to use it more. I really like spicy food, I never used to, but Ray isnt a HUGE fan of it, he's getting better though. Anyways, I found this recipe for Sriracha Fried Rice on Passports & Pancakes so we decided to try it and kind of made it our own. I has pineapple, edamame and pork in it. It turned our reeeeeeally well and we both loved it, so hope you like it as much as we did :)

Sriracha Fried Rice

  • 1 1/2 cup brown rice, uncooked
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cups baby carrots, chopped
  • 2 eggs
  • 7 green onions, white and light green parts only, sliced
  • 1 1/4 cup pineapple, finely chopped
  • 1 cup shelled edamame
  • 4 tablespoons low-sodium soy sauce
  • 3 tablespoons sriracha
  • 1 tablespoon sesame seeds
  • 3 boneless pork chops
    • marinated in a mix of 1 minced garlic clove, salt and pepper, olive oil, sriracha and soy sauce(we didnt measure any of this but make sure there's enough to soak the pork) 
    • Marinate while the rice is cooking
  • Cook the rice according to instructions and set aside
  • In a deep skillet, heat the olive oil on medium to medium high
  • Cut the marinated pork into small chunks and place in the pan to start cooking
  • When the pork is almost done, add the onions and carrots and cook until the pork is done(about 5 minutes more)
  • If there's any liquid pooling in the skillet, drain as much out as you can and then crack both eggs into skillet and mix up covering the pork/onions/carrots and cook until egg is done(a few minutes)
  • Add in the rice, pineapple and edamame and mix together
  • Add the soy sauce and sriracha and mix to coat all the rice
  • Add the sesame seeds and mix
  • You can continue to cook the rice for a little and turn the heat up to medium-high to high and let the rice get a little crispy
  • Serve and enjoy!

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