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sriracha fried rice with slices of egg on top and garnish with green onion

Sriracha Egg Fried Rice

If you're a lacto-ovo-vegetarian or ovo-vegetarian than this Sriracha egg fried rice is a perfect get away from traditional veggie fried rice.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Asian
Servings 2 people


  • A wok or sauteed pan


  • 5 c cooked rice 1 day old
  • 2 medium eggs
  • 5 cloves garlic minced
  • 1 medium carrot cut into small cubes
  • 3 sprigs green onion chopped, for garnish
  • vegetable oil as needed


  • 1.2 tbsp sweet soy sauce
  • 3 tbsp soy sauce
  • 2 tbsp sriracha
  • 5 tbsp water


  • In a small mixing bowl, combine all sauce ingredients and mix well. Set aside.
  • In another small mixing bowl, break 2 eggs, add a dash of salt, mix well. Set aside.

Blanch carrot

  • Fill 3 cups of water in a wok, bring to boil then add cubes of carrot and blanch for few minutes. Take them out, set aside. Discard water and use paper towel to dry the inside of the wok.

Fry egg

  • Add couple of tbsp of vegetable oil into a wok. Work in small batch, pour about ¼ c of beaten into the work to fry. Then cut fried egg into long strip. Set aside.

Fry rice

  • Add 4-5 tbsp of vegetable oil into a wok. Wait until the wok hot enough and the oil just started to have little smoke. Add garlic and stir fry for couple of minutes. Then add cooked rice in (you can work in small batch if you want).
  • Stir and give the wok afew shake, continue cooking the rice on high heat for 5 minutes. Then add the sauce enough to coat the rice completely.
  • Add blanched carrot. Taste. If it needs more saltiness, add more sauce. If not, give it a few more shake, then turn off the heat


  • On a plate, scoop out fried rice, topped with long strips of fried egg and green onion. Enjoy!