Sriracha Rice

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5 from 1 vote

Sriracha Rice

Prep Time30 mins
Cook Time10 mins
Course: Main Course
Diet: Gluten Free, Low Calorie, Dairy Free
Keyword: precooked
Main Protein: Chicken
Cooking Method: Skillet
Servings: 6
Calories: 289kcal

Ingredients

  • 4 cups rice cooked and chilled
  • 2-3 chicken breasts cooked and shredded, totaling 3 cups
  • 2 1/2 Tbsp. soy sauce
  • 1 1/2 Tbsp. oyster sauce
  • 1 Tbsp. sesame oil
  • 2 Tbsp. sriracha more if you like spicy
  • 3 eggs beaten
  • 1 Tbsp. butter
  • 1/2 tsp. salt divided
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 1/4 cups peas frozen
  • optional: garnish with sliced green onions
  • 1 large (gallon) freezer bag or reusable silicone bag

Instructions

Assembly instructions:

  • Cook the rice and put in the fridge to chill.
  • Cook and shred the chicken.
  • Melt the butter in a nonstick pan on medium-low heat. Add the beaten eggs. Scramble and cook through.
  • In a large freezer bag, add the rice, chicken, and all other ingredients. Seal. Shake to combine. Open the bag again to remove excess air, reseal, and freeze.

Cooking instructions:

  • Thaw.
  • Reheat in a skillet until cooked through, stirring occasionally.
  • Optional: Top with chopped green onions and additional sriracha if desired.

Nutrition

Calories: 289kcal | Carbohydrates: 37g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 791mg | Potassium: 248mg | Fiber: 3g | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 18mg | Calcium: 45mg | Iron: 2mg