Ham and Sriracha Fried Rice Print Email

1/4 cup Sriracha, plus more for garnish
3 tablespoons soy sauce
3 tablespoons toasted sesame oil or peanut oil
12 ounces ham, diced
1/2 cup frozen corn kernels
4 cups cooked white rice, cooled (preferably day-old)
2 eggs
1 clove garlic, minced
Sliced green onions, green part only, for garnish

In a small bowl whisk together the Sriracha and soy sauce. Reserve.

Heat a large cast-iron skillet or wok over very high heat until it is very hot. Add 1 tablespoon of the oil to the skillet and let it heat up until it begins to shimmer and wrinkle, 10 to 15 seconds. Toss in the ham and corn and cook until the meat begins to brown, 3 to 5 minutes. Add an additional tablespoon of oil to the pan, and heat for 10 seconds. Add the rice, stirring to coat each grain with oil. Stir-fry for 3 minutes.

Move the rice mixture toward the outer edges of the pan, creating a “well” in the center. Add the remaining tablespoon of oil to the center of the pan, and heat until it shimmers, 10 to 15 seconds. Add the eggs and garlic, stirring feverishly. Cook until the eggs are cooked through, then drizzle the Sriracha/ soy mixture over the rice. Toss everything together to combine, cooking for an additional 30 seconds or so.

Mound the rice into bowls, garnish with Sriracha and green onions, and serve immediately. serves 6 to 8

Adapted from the Sriracha Cookbook