Sriracha Fried Rice

3 cups jasmine rice, day old

2 tablespoon vegetable oil

1/2 tablespoon garlic, minced

1/2 tablespoon ginger, zested

1/2 cup white onion, diced

1 cup chicken breast, 1/4" cubes

2 eggs

1/2 tablespoon kosher salt

1/2 teaspoon black pepper

1 tablespoon sriracha (adjust to spice preference)

1 tablespoon butter

1/4 cup cilantro, chopped

1/4 cup green onions, green parts sliced


In a large wok or saute pan, heat 1/2 tablespoon of oil and scramble eggs. Once scrambled, remove from pan and set aside. In the same pan, add remaining oil, garlic and ginger and saute until aromatic (1-2 minutes). Then add onions and chicken, cook until chicken is cooked through (2-3 minutes). Add rice and toss until combined and rice has warmed through, add back scrambled eggs, salt and pepper. Create a well in the middle of the wok or pan add the butter and sriracha until melted and then stir into rice. Toss until well combined and garnish with cilantro and green onion. Enjoy!