This Sriracha Fried Rice is a quick and easy recipe that is the perfect quick meal or meal prep. This freezer friendly meal is made with leftover rice, eggs, shredded chicken, and peas, you’ll love how easy it is to throw together.

Round glass meal prep container with sriracha fried rice inside with green onions and hot sauce drizzled on top.

Why You’ll Love This

It’s the perfect recipe to clear out your fridge with. I use my leftover rice, leftover shredded chicken, eggs, and frozen peas.
This sriracha fried rice is great for dinner or as a meal prep. It takes next to no time to cook this up and it reheats really well!
It’s adjustable. If you’re not a big fan of heat, add less sriracha. If you have leftover carrots or bell peppers, add that instead! No one’s grading you on how authentic you can make your fried rice. Growing up, this was a budget recipe for us because it can easily use up leftovers and the base ingredients (rice, egg, sauce) is readily available.

Ingredients for Fried Rice

soy sauce – I usually try to use low sodium soy sauce.
oyster sauce – don’t worry, while it’s made from oyster extract, it doesn’t taste like oysters!
sesame oil – I prefer roasted sesame oil but pure sesame oil works as well.
sriracha
eggs
olive oil or butter
salt
onion
garlic
peas – I use frozen peas
shredded chicken (breasts)
cooked rice – chilled from the fridge.
green onions

How to Make Sriracha Fried Rice

Instructional photo showing scrambled eggs in a wok.

Instructional photo showing onions being sautéed with garlic in a wok.

In a small bowl, combine the soy sauce, oyster sauce, sesame oil, and sriracha. Whisk to combine and set aside.
In a large non-stick pan or a wok on medium heat, add olive oil and add in the beaten eggs. Season with salt and cook, stirring with a wooden spoon throughout to scramble it. Set it aside.
In the same pan or wok, add more olive oil and diced onions. Saute for 1-2 minutes until it has soften and add in the garlic. Cook until fragrant.
Add in the rice and coat with the sauce you made earlier. Stir fry until all the rice is coated. This is where I like to do a taste test and see if more sriracha is needed or if it’s hot enough for my taste.
Add in the frozen peas and stir until well combined, the heat from the rice will cook the peas.
Add in the shredded chicken and the scrambled eggs from earlier and stir to combine.
Serve with some more sriracha on top if you’d like with a handful of sliced green onions.

Instructional photo showing sauce being added to rice in a wok.

Instructional photo showing peas added to the fried rice in a wok.

Storage Tips

Meal Prep: Store with the sriracha and green onions garnish if you wish in an airtight container in the fridge for up to 4 days. Reheat in the microwave or stovetop.
Freezer: Store in a freezer safe bag. To reheat, allow to thaw in the fridge overnight, and reheat on the skillet or microwave until warmed through.

Bowl of chicken sriracha fried rice with a spoon.

Recipe Variations

swap chicken for beef, pork, tofu, shrimp, bacon, or whatever protein source you have on hand.
other vegetables you can use include: corn, mushrooms, bell peppers, carrots, broccoli, cauliflower, etc.
brown rice or cauliflower rice can be swapped for white rice if you’d prefer.
pineapple is a great addition to fried rice

Sriracha Fried Rice

This Sriracha Fried Rice is a quick and easy recipe that is the perfect quick meal or meal prep. Made with leftover rice, eggs, shredded chicken, and peas, you’ll love how easy it is to throw together.

5 from 1 vote

Print Rate

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Ingredients

2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
2 tbsp sriracha, plus more for topping
3 eggs, beaten
2 tbsp olive oil or butter, divided in half
½ tsp salt, divided in half
½ onion, diced
2 tbsp garlic, minced
1 cup frozen peas, or more
2-3 cups shredded chicken breasts
4 cups cooked rice, chilled from the fridge
green onions, garnish

Instructions

In a small bowl, combine the soy sauce, oyster sauce, sesame oil, and sriracha. Whisk to combine and set aside.
In a large non-stick pan or a wok on medium heat, add olive oil and add in the beaten eggs. Season with salt and cook, stirring with a wooden spoon throughout to scramble it. Set it aside.
In the same pan or wok, add more olive oil, diced onions, and salt. Saute for 1-2 minutes until it has soften and add in the garlic. Cook until fragrant.
Add in the rice and coat with the sauce you made earlier. Stir fry until all the rice is coated. Taste and add more sriracha if desired.
Add in the frozen peas and stir until well combined, the heat from the rice will cook the peas.
Add in the shredded chicken and the scrambled eggs from earlier and stir to combine.
Serve with some more sriracha on top if you’d like with a handful of sliced green onions.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: Main Course

Cuisine: Asian

Nutrition Disclaimer

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