Taste Scene

Michael Devlin

Chicken fried rice and sriracha

Sriracha sauce goes really well with chicken fried rice, or at least my tastebuds reckon as much.
A fairly regular dish Chez Devlin, chicken fried rice morphed into turkey fried rice last week (although the less said about turkey the better, for obvious reasons) and it was then that I made my important discovery.
Thai in origin, sriracha sauce is most often used in my world to add that necessary kick to sandwiches or noodles but the fried rice notion arrived via a requirement for some added lubrication (again, the turkey might have been responsible for that).
However, I have since made a regular chicken fried rice and I can happily report that the sriracha kick goes well here too. In fact, I think I might have fallen in love with that sassy sauce all over again.
CFR (chicken fried rice) was last mentioned in these columns back in 2007, so I reckoned a reminder was long over due. Most often served at home alongside a small portion of Chinese curry sauce and a stack of crispy chips, the addition of sriracha to CFR adds that vital lubrication as well as new spiky overtones.
The last time I mentioned CFR on this page, I lost count of the number of people who asked me if I really make this at home. I suppose because it’s a stalwart of the Chinese take-away canon, some people might not consider it make-able at home.
I am further happy to report that not only is the home made stuff comparable and perhaps even better to that which you might know and love from take-aways, it is also deceptively easy to create.
The absolute key is to have all the chopping and prep done and dusted because when the cooking starts, everything comes together very quickly.
INGREDIENTS (Serves two)
• 2/3 tbsps of vegetable oil
• 1 small red onion, sliced
• 2 spring onions, chopped
• 1 clove of garlic, chopped
• 1 small red chilli, finely diced
thumb-sized piece of ginger, peeled and grated
• 1 pack of microwaveable long grain rice
• 2 handfuls of left-over chicken (or turkey), roughly chopped
• 1 egg, whisked
• handful of garden peas
• 1 tsp of sesame oil
• 2 tbsps of soy sauce (and possibly more)
Heat the oil in a large frying pan and when hot, add the onions and stir fry for 30 seconds or until they start to colour.
Dump in the chillies, garlic and the white bits of the spring onions and fry for another 10 seconds. Add the ginger, stir through for another few seconds and then dump in the cold rice. Stir this around on the high heat for two minutes and then add the chicken to heat through. After another 30 seconds, add the egg and stir through. This will cook almost immediately so stir around well.
Add the peas, the sesame oil and lastly the soy, stir it all up and give it a taste. It might take another few drips of soy.
Divide into bowls or plates and top with the green bits of the spring onions. Serve with some chips, perhaps some Chinese curry sauce and whatever you do, don’t forget about the sriracha.
What about this for a happy New Year.

Read the full story in this week’s paper, available in your local newsagents today or subscribe to our Digital Edition by clicking below