Chicken, vegetables and Sriracha fried rice Chicken, vegetables and Sriracha rice

A complete meal in one bowl, this dish has meat, vegetables, carbs (no, I am not scared of carbs) and lots of flavor. It’s another example of how simple ingredients can be turned into a fantastic dish by following two basic cooking techniques: 1) stir frying basics and 2) layering the flavors. The links are provided and I really recommend that you read the linked articles. Trust me — once you master the basics, every dish you cook will have that gourmet touch.

Recipe: Chicken, vegetables and Sriracha fried rice


  • 3 tbsps. of vegetable oil
  • 1 small carrot, roughly chopped
  • 1/3 c. of corn kernels — fresh, canned or frozen (thawed, if frozen)
  • 1/3 c. of frozen sweet peas, thawed (substituting canned would be a bad idea)
  • salt and pepper
  • 1 tsp. of minced garlic
  • 1/2 tsp. of minced ginger
  • diced cooked meat of one chicken breast (about 2 cups after dicing)
  • 3 tbsps. of oyster sauce
  • 3 to 4 tbsps. of Sriracha (or your hot sauce of choice)
  • 2 c. of cooked rice, grains separated
  • a drizzle of sesame seed oil
  • thinly sliced scallions, to garnish


  1. Heat the oil in a pre-heated wok or frying pan until smoking. Add the carrot, corn and peas. Sprinkle with salt and pepper. Stir fry for about a minute.
  2. Add the garlic and ginger. Stir fry for 30 seconds.
  3. Throw in the chicken. Sprinkle with more salt and pepper. Stir fry for another 30 seconds.
  4. Pour in 1 tbsp. of oyster sauce and 1 tbsp. of Sriracha. Stir fry for another 30 seconds.
  5. Add the rice to the chicken and vegetables. Sprinkle with more salt (more pepper might not be necessary at this point). Stir a few times.
  6. Pour in the remaining oyster sauce and Sriracha. Stir fry until the rice is heated through.
  7. Drizzle in the sesame seed oil. Stir a few more times.
  8. Garnish with sliced scallions and serve hot.

Preparation time: 10 minute(s)

Cooking time: 7 minute(s)

Number of servings (yield): 4