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Honey Sriracha Vegetable Fried Rice

Who needs takeout with a fried rice recipe this quick and delicious! It is the perfect weekday meal and a great way to use up leftover rice. When making fried rice it is always best to start with rice that has been refrigerated. Fresh rice will not have the same texture or cook the same.

You can also throw in some chicken or beef to make a complete meal!

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Ratings 5 from 1 votes
Cuisine ,
Courses ,
Prep Time: 10 10 mins Cook Time: 15 15 mins Total Time: 25 mins
Servings 2
Best Season Suitable throughout the year

Vegetable fried rice with a sweet, spicy and tangy honey sriracha sauce. 

    Honey Sriracha Sauce
  • 1/4 cup Soy sauce
  • 2 tablespoons Sriracha sauce
  • 1 tablespoon Honey
  • Fried Rice
  • 3 cups Cold rice
  • 2 eggs
  • 1/2 Head of broccoli
  • 1/2 cup Carrots chopped
  • 1 cup Peas
  • 3 Green onions
  • 1 Shallot
  • 2 cloves Garlic
  1. Cook the rice and vegetables

    Mix the sauce and set aside. 

    Dice the carrots into 1/4" cubes. Cut broccoli into small bite size pieces. Dice a shallot and garlic. Finely chop the green onions, reserving the tops for garnishing. 

    Heat a wok or large skillet on high heat. Add 1 tbsp oil then toss in the broccoli, carrots and peas. Cook for 5 minutes or until broccoli is tender. Add the shallot, garlic and green onions. Combine then move the vegetables to the side of the pan, leaving a well in the middle to scramble the eggs. Add another tbsp oil to the center then crack in 2 eggs. Scramble until almost cooked. Add the rice then combine all ingredients. Cook for 2 minutes before stirring in the sauce. Cook for another 2 minutes, scraping the bottom of the pan to avoid anything from sticking. 

    Remove from heat and serve with tops of the green onion. 

    See gallery for detailed pictures.