Sriracha Egg Fried Rice

Serves 4–5

This bold, spicy fried rice is packed with juicy HECK! Sriracha chicken chipolatas, fluffy scrambled eggs and crisp vegetables, all brought together with soy sauce, sesame oil and plenty of heat. A fast, flavour-packed dinner that’s perfect for using up leftover rice.

Ingredients

• 5 cups cooked rice (cold works best)

• 10 HECK! Sriracha chicken chipolatas, sliced

• 5 eggs, beaten

• 1½ cups frozen peas

• 2 peppers, diced

• 6 spring onions, sliced (whites and greens separated)

• 4-5 tbsp Sriracha (adjust to taste)

• 3 tbsp soy sauce

• 1½ tsp sesame oil

• 3-4 tbsp neutral oil (vegetable or sunflower)

Method

1. Heat 1 tbsp of the oil in a large frying pan or wok over medium-high heat. Add the sliced chipolatas and cook until browned and cooked through. Remove from the pan and set aside.

2. Add a little more oil if needed, then pour in the beaten eggs. Scramble gently until just set, then remove and set aside with the chipolatas.

3. Add the remaining oil to the pan. Fry the diced peppers and the white parts of the spring onions until softened and lightly coloured.

4. Add the frozen peas and cook for 1-2 minutes until heated through.

5. Add the cooked rice, breaking it up with a spoon. Fry for 3-4 minutes until hot and well separated.

6. Return the scrambled eggs and chipolatas to the pan and toss to combine.

7. Stir through the soy sauce, Sriracha and sesame oil until everything is evenly coated.

8. Remove from the heat, scatter over the green spring onion tops and serve immediately.