Cold rice crackling in a hot wok, soft scrambled eggs and a generous red swirl on top: Sauce Martin’s Sriracha hot sauce, made entirely from French ingredients, starts sweet and mild before its spicy kick and lingering warmth.
Serves 2 · 15 min
Ingredients
- 1 tbsp oil
- 2 scallions, sliced
- 1 cup (150 g) frozen peas
- 3 cups (450 g) cold cooked rice
- 2 eggs
- 1 tbsp soy sauce
- A generous swirl of Sriracha Hot Sauce (Sauce Martin)
Method
- Heat 1 tbsp of oil in a wok or large skillet and stir-fry 2 sliced scallions and 1 cup (150 g) of frozen peas for 2 minutes.
- Add 3 cups (450 g) of cold cooked rice and stir-fry over high heat until hot and lightly toasted.
- Push the rice aside, scramble 2 eggs in the empty space, then mix everything together with 1 tbsp of soy sauce.
- Serve topped with a generous swirl of Sriracha hot sauce.
The star of this recipe: Sriracha Hot Sauce, by Sauce Martin.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
