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.
Quick & Easy
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.