Name: Maple-Sriracha Fried Rice (Standard)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 3 cups Cooked Rice-day old, cooled; 1 cup Chicken-cooked, diced; 1/2 cup Carrots-diced; 1/2 cup Peas-frozen; 1/4 cup Onion-diced; 2 cloves Garlic-minced; 2 tbsp Maple Syrup-pure; 1 tbsp Sriracha; 1 tbsp Soy Sauce; 1 tsp Sesame Oil; 2 tbsp Vegetable Oil; 2 Green Onions-sliced, for garnish

Recipe tier

Rice
3 cups 720 mL Cooked Rice-day old, cooled
Protein
1 cup 240 mL Chicken-cooked, diced
Vegetables
1/2 cup 120 mL Carrots-diced
1/2 cup 120 mL Peas-frozen
1/4 cup 60 mL Onion-diced
2 cloves 10 mL Garlic-minced
Sauce
2 tbsp 30 mL Maple Syrup-pure
1 tbsp 15 mL Sriracha
1 tbsp 15 mL Soy Sauce
1 tsp 5 mL Sesame Oil
Other
2 tbsp 30 mL Vegetable Oil
2 2 Green Onions-sliced, for garnish

Equipment

Wok or large skillet
Measuring cups and spoons
Mixing bowl

Instructions

🎙️ Cook with voice coach

In a small bowl, whisk together all Sauce ingredients and set aside.
Heat Vegetable Oil in a large wok or skillet over medium-high heat.
Add Onion and Carrots to the wok and stir-fry for 3-4 minutes, until slightly softened.
Add Garlic and cook for another minute until fragrant.
Add Chicken and Peas to the wok and cook for 2-3 minutes, until heated through.
Push the ingredients to one side of the wok and pour in the Sauce. Cook for 1 minute, stirring constantly.
Add Cooked Rice to the wok and stir-fry, breaking up any clumps, until everything is well combined and heated through (about 5-7 minutes).
Garnish with Green Onions and serve immediately.