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 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.
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