Sriracha sesame fried rice
( SERVES 4 )
Photo by Annabel Langbein Media
I'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. This fried rice comes from the cover of my newest publication, Cheap Thrills.
|400 g||Chicken mince, or beef or pork mince|
|4||Garlic cloves, crushed|
|2 Tbsp||Sriracha sauce|
|2 Tbsp||Fish sauce|
|2 Tbsp||Neutral oil|
|1 Tbsp||Sesame oil|
|2||Carrots, peeled and coarsely grated|
|6 handfuls||Spinach leaves, destemmed and chopped if large|
|1 cup||Peas, optional|
|4 cups||Cooked rice|
- 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.
More of Annabel Langbein's recipes from some of her cookbook covers