I’m having a Sriracha moment. Or maybe it’s a Sriracha life. I put the stuff on anything and everything, and it’s bloody delicious. I had some rice left over from cooking Cashew Chicken the other night, and what with a hot dinner being far superior to a lowly sandwich or salad, I took it upon myself to spice it up.
I’m often in a rush at lunch time. If I’m lucky, the twins will be napping, but more often than not I’m trying to grab a few minutes between feeds and nappy changes, all while keeping a keen eye on the bouncer and the Jumperoo. Ten minutes is often all I have, so I try to be resourceful. This recipe can use any leftover rice you have, along with any stray vegetables sitting woefully in the crisper drawer. Today, I had half an onion, a few wrinkly chillies, a can of sweetcorn and a couple of limp spring onions. You can throw anything in there – some grated carrot, a bell pepper or a handful of mushrooms if you have them lying around.
It takes no time at all, it’s crunchy, spicy, sweet and satisfying, and it only uses a wok – or if you haven’t got one, a large frying pan will do it.
- 2 cups of leftover rice
- ½ an onion
- 1 small can of sweetcorn
- 2 red chillies
- 2 spring onions
- Sprinkling of parsley
- 2 eggs
- Light soy sauce
- Chop your veg. I recommend slicing your half an onion into nice, thick wedges - the heat of the wok means it chars around the edges and cooks super quickly while still keeping a bit of its bite.
- Heat your wok until it smokes, then add about 3 tbsp of a flavourless oil - I used veg. Once the oil is hot, throw in your onion.
- Leave the onion to char, only moving it after a few minutes have passed. Once it starts to brown and soften, add the chopped chilli and sweetcorn and stir fry for 2-3 minutes.
- Dump in the cold rice and stir. Leave it to cook on full heat without moving it around in the pan - that way you'll get brown, crispy bits as well as soft, plump grains.
- After another 2 minutes, add around 3 tbsp of soy sauce and the same again of Sriracha. Mix in well and try it, add more to taste.
- Beat the eggs. Tilt the wok towards you and clear a space to pour your eggs. Once you add them, the edges should start to solidify quickly. Leave for 30 seconds to make sure the bottom is cooked, then gently fold it in on itself, as if you were scrambling eggs.
- Once the outsides are cooked through, break up the egg. Level your wok again and fold the egg through the rice mixture. Stand the wok on the heat and stir for another 1-2 minutes to combine.
- Turn off the heat and sprinkle with chopped parsley (or coriander if you prefer) and sliced spring onions.
- Add to bowls and zigzag with more Sriracha. Serve and enjoy.
I’ll be back with more of these 10 minute lunches in the future, partly cuz I’ve bet myself I can go a whole month without resorting to a sad sandwich. Standing at the stove with the sunlight flooding in through the side window, it feels like there’s no better way than this to prep for the afternoon ahead. What do you eat for lunch?