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Sriracha Sesame Fried Rice

We'll often cook extra rice and store the leftovers in bags in the freezer — it thaws quickly and is great for stir-fries. Kick-starting the mince with sriracha, garlic, fish sauce and sesame oil is a simple way to transform an everyday ingredient into a satisfying meal. For a vegetarian version use firm tofu instead of the mince.

Prep Time

15 mins

Cook Time

15 mins



Quick & Easy




Found in "Cheap Thrills"


400g pork mince, chicken mince, or beef mince

4 cloves garlic, crushed

2 tbsp sriracha

2 tbsp fish sauce

1/2 tsp sugar

2 tbsp neutral oil

1 tbsp sesame oil

2 carrots, peeled and coarsely grated

1/4 cup water

6 handfuls spinach leaves, destemmed and chopped if large

1 cup peas, defrosted if frozen (optional)

4 cups cooked rice


4 eggs, lightly fried

2 spring onions, thinly sliced

2 handfuls coriander leaves

2 tbsp lime juice

1 tbsp sriracha

1 tsp fish sauce


Mix mince with garlic, sriracha, fish sauce and sugar.

Heat oils in a large, heavy-based frying pan or pot and cook mince over a high heat, breaking it up with the back of a spoon, until browned (6-8 minutes).

Add carrots and water and cook until water has fully evaporated (1-2 minutes). Stir in spinach and peas, if using.

As soon as spinach is wilted, mix in rice and stir-fry until fully warmed through.

Divide between four bowls and top each with a fried egg, spring onions and coriander.

Mix lime juice with sriracha and fish sauce, drizzle a little over the top of each bowl and serve the remainder at the table.

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