Name: Sriracha Rice
Prep time: 30 min
Cook time: 10 min
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

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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:

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

US Customary - Metric

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