Sriracha Rice Recipes

SRIRACHA MAYO CHICKEN RICE BALLS RECIPE BY TASTY

Steps:

• In a mixing bowl, stir together the chicken, mayonnaise, Sriracha, onions and celery. Set aside.
• In another mixing bowl, combine the rice and soy sauce.
• With wet hands, take a handful of rice in one hand, press together and flatten.
• Take a spoonful of the Sriracha mayo chicken and place in the center.
• Take another handful of rice and place on top. Using both hands, firmly press together the rice until you have a dense ball. Continue to form the rice until you have a fat triangle.
• Pan fry the Sriracha mayo chicken onigiri until lightly golden and crispy.
• Enjoy!

SRIRACHA SHRIMP FRIED RICE

Steps:

• Heat 10-inch nonstick skillet over medium-high heat. Add 1 teaspoon oil, and heat until shimmering. Add shrimp; cook 2 minutes without moving. Add Sriracha sauce, and stir. Cook 1 minute longer; transfer shrimp with slotted spoon to small bowl, and cover with foil.
• Add remaining 1 teaspoon oil, the bell pepper, peas and whites of onions to skillet, and cook 2 to 3 minutes or until softened, stirring constantly.
• Add gingerroot and garlic; cook and stir about 30 seconds longer or until fragrant.
• Add soy sauce and brown sugar; cook 1 minute longer.
• Add rice; cook about 1 minute or until broken up and warmed.
• Return shrimp to pan; cook 1 minute to combine flavors. Stir in lime juice. Top with onion greens and toasted sesame seed.

FRIED RICE WITH BACON AND SRIRACHA

Steps:

• Mix corn, peas, and 1 tablespoon water in a microwave-safe bowl. Microwave on high until tender, about 2 minutes.
• Whisk 1 tablespoon water and 1 egg together in a small bowl.
• Melt butter in a wok or large skillet over medium heat. Pour in egg; cook until set, about 1 minute per side. Transfer cooked egg into to a plate and slice. Repeat with remaining 2 tablespoons water and remaining 2 eggs.
• Place bacon in the wok and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and slice.
• Reheat wok over high heat, about 1 minute. Swirl in oil; heat until it shimmers. Break up large clumps of rice with wet fingers to separate the grains. Add 2 handfuls of rice to the wok and cook, stirring constantly, until it stars to crisp up, about 1 minute. Transfer to a bowl. Repeat with remaining rice.
• Reduce heat to medium; return all rice to the wok. Stir in sriracha sauce, soy sauce, and fish sauce until rice is well-coated and heated through, about 2 minutes. Add corn, peas, eggs, and bacon; toss together until combined, about 3 minutes.