Sriracha fried rice

My friend Suneetha gave me this recipe and since then, it has been a staple at our home. You have to add lots of vegetables and they have to be minced up real small. I have a small food processor that works well. I add vegetables like carrot, beans, peas, green bell pepper and cabbage. The bell pepper gets a bit watery when I mince it in my food processor. But do not worry, the water will evaporate when you saute it. You don’t have to mince the peas.


  • Basmathi rice or any long grained rice – 2 cups of uncooked rice
  • Olive oil – For sauteing, double the amount of oil you use regularly
  • Ginger – 2 tbsps, finely minced
  • Serrano pepper – 1, slight lengthwise
  • Mixed vegetables – 3 cups, finely minced
  • Sriracha hot chili sauce – 2 tbsps
  • Soy sauce – 2 tbsps
  • Rice Vinegar -1 tbsp (optional)
  • Salt – 1 + 1/2 tsp (adjust according to taste)
  • Pepper powder – according to taste


    • Cook the basmathi rice and let it cool down completely.
    • Heat oil in a wok.
    • Add the ginger pieces and saute for few seconds.
    • Add the minced vegetables and serrano pepper. Saute until the vegetables are almost done.
    • Add Sriracha hot chili sauce, soy sauce and rice vinegar.
    • Saute for few minutes and turn off the heat.
    • Add salt and mix well.

  • Add the cooked vegetables to the cooled rice and mix it gently.
  • Add pepper powder if you like a spicy fried rice.

Serve Sriracha fried rice with any creamy vegetarian gravy or non-vegetarian gravy. A simple raita will work too.


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