Sriracha Rice Food
AIR FRYER FRIED RICE WITH SESAME-SRIRACHA SAUCE
No need to stand over a screaming hot wok to get perfect fried rice--the air fryer gives you exceptionally crispy fried rice without heating up your kitchen. This simple recipe adds just enough flavor and nuance to the dish, without a million ingredients and prep dishes.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 1 to 2 servings
Number Of Ingredients 9
Steps:
- Combine the rice, vegetable oil, 1 teaspoon of the sesame oil and 1 tablespoon water in a bowl. Season with salt and pepper and toss to coat the rice. Transfer to a 7-inch round air fryer insert, metal cake pan or foil pan.
- Put the pan in a 5.3-quart air fryer and cook at 350 degrees F, stirring halfway through, until the rice is lightly toasted and crunchy, about 12 minutes.
- Meanwhile, stir together the sriracha, soy sauce, sesame seeds and remaining 1 teaspoon sesame oil in a small bowl.
- Open the air fryer and pour the egg over the rice. Close and cook until the egg is cooked through, about 4 minutes. Open again, add the peas and carrots and stir into the rice to distribute and break up the egg. Close and cook 2 minutes more to heat the peas and carrots.
- Spoon the fried rice into bowls, drizzle with some of the sauce and sprinkle with more sesame seeds.
SRIRACHA-GLAZED CHICKEN AND ONIONS OVER LONG-GRAIN RICE
Hot, sweet sauce coats the chicken and onions. Snow peas, broccoli or edamame would be a colorful vegetable side. I usually don't like spicy & hot sauce, yet I had to have the recipe after tasting this at my friends' house. The Sriracha sauce is like the Huy Fong sauce.
Provided by Manami
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare rice omitting salt and any oil and garnish with parsley when finished cooking and fluffed.
- While rice is cooking, combine hoisin, ketchup and Sriracha in a small bowl.
- Heat oil in large non-stick skillet over medium-high heat.
- Add onion; sauté 3 minutes or until tender.
- Add ginger, garlic and curry (if using) and chicken; sauté for 6 minutes or until chicken is done.
- Stir in hoisin mixture; cook 1 minute, tossing to coat.
- Sprinkle with your choice of chopped nuts.
- Serve over rice and enjoy!
Nutrition Facts : Calories 317, Fat 5.3, SaturatedFat 0.9, Cholesterol 73, Sodium 408.3, Carbohydrate 37.8, Fiber 1.4, Sugar 6, Protein 27.4
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HOW TO COOK SRIRACHA FRIED RICE: 14 STEPS (WITH PICTURES)
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50% (4)Estimated Reading Time 2 minsCategory Fried Rice DishesUploaded Oct 29, 2021
- Microwave the leftover rice for one minute. Rice that's been kept in the fridge tends to dry out and clump into large chunks. By warming up the leftover rice in a microwave, you can easily break it up into manageable chunks when cooking.
- Sautee the garlic, onion, and mixed vegetables until they sweat and brown a little.
- Slowly add all the warmed rice. Mix with a folding motion to thoroughly combine all the ingredients.
- Add a splash of soy sauce and mix. The soy sauce is used to bring a salty element, but avoid using too much to avoid overpowering the heat of the Sriracha.
- Clear a circle in the center of the pan and add a splash of oil. This is where you'll crack and cook the eggs.
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- In a medium saucepan, whisk together chicken broth and Sriracha sauce. Bring to a boil over high heat.
- Add rice and stir. Reduce heat to low and cook, covered, for 15-18 minutes. Remove rice from heat and let sit, covered, for an additional 5-10 minutes, or until rice is tender.
- To make in rice cooker, place 2 scoops of rice in cooker, then add broth to appropriate fill line. Stir in Sriracha sauce, then cook according to manufacturer's instructions.
- Uncover and fluff rice with a fork. Season with salt and pepper, to taste. Stir in green onions if desired.
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