Sriracha Shrimp Fried Rice

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Prep time: 00:00 HR
Cook time: 00:00 HR



Made up of chili peppers, distilled vinegar, garlic, sugar and salt, Sriracha hot sauce could be the most delicious condiment known to man. Named after the coastal city of Si Racha in Thailand, this spicy sauce is great on literally everything. Here is an Asian style rice dish made with Sriracha.


  • Vegetable oil - 2tsp
  • Shrimp,Uncooked deveined peeled medium sized, tail shells removed - 1/4 lb
  • Flying Goose Sriracha Hot Chili Sauce – 1tsp
  • Red bell pepper, sliced into thin strips, then halved - 1
  • Fresh sugar snap peas, cut diagonally - ½ Cup
  • Green onions, medium sized cut diagonally, whites and greens separated - 3
  • Ginger, finely chopped - 1tsp
  • Garlic, finely chopped - 1 clove
  • Pearl River Bridge Mushroom Soy Sauce – 4 tsp
  • Brown sugar - 1tbs
  • Hot cooked white rice (made without added salt or butter) - 1 ½ cups
  • Lime juice - 2tbs
  • Sesame seed, toasted – 1tbs


Heat a 10-inch non-stick skillet over medium-high heat. Add 1 teaspoon oil, and heat until shimmering. Add shrimp; cook 2 minutes without moving. Add Flying Goose Sriracha Hot Chili Sauce, and stir. Cook 1 minute longer; transfer shrimp with slotted spoon to small bowl, and cover with foil.

Add remaining 1 teaspoon oil, the bell pepper, peas and whites of onions to skillet, and cook for 2 to 3 minutes or until softened, stirring constantly.

Add gingerroot and garlic; cook and stir for about 30 seconds longer or until fragrant.

Add Pearl River Bridge Mushroom Soy Sauce and brown sugar; cook 1 minute longer.

Add rice; cook about 1 minute or until broken up and warmed.

Return shrimp to pan; cook for 1 minute to combine flavours. Stir in lime juice. Top with onion greens and toasted sesame seed.