Fried Rice with Sriracha and Ham

I found this recipe for Sriracha and SPAM Fried Rice on Serious Eats. I’m not a fan of spam though so I decided to use a slice of fully cooked smoked ham and diced it up. I also changed a few things: eliminated the corn, used reduced sodium soy sauce, and used brown rice instead of white.


1/4 cup Sriracha
3 tablespoons reduced sodium soy sauce
3 tablespoons sesame oil 
1-1.5 lb slice of fully cooked smoked ham (I like Farmer John’s), diced
2.5 cups cooked brown 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 nonstick or 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 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. I recommend not using the entire amount of the mixture unless you want the rice to be extremely spicy hot. I used about 3/4 of the mixture. Toss everything together to combine, cooking for an additional 30 seconds or so.

Mound the rice into bowls, garnish with Sriracha and green onions (I used chives here because I didn’t have green onions in the fridge), and serve immediately.

I really love fried rice and sriracha so this dish is one of my favorites. It also makes a lot of food so it’s easy for me to heat up for a meal. Hope you enjoy it!



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