DINNER/GFCF/REGULAR
Sriracha Rice
Ready in 10 minutes
Serves 6
289 calories
Ingredients
4 cups rice cooked and chilled
2-3 chicken breasts cooked and shredded, totaling 3 cups
2 1/2 Tbsp. soy sauce
1 1/2 Tbsp. oyster sauce
1 Tbsp. sesame oil
2 Tbsp. sriracha more if you like spicy
3 eggs beaten
1 Tbsp. butter
1/2 tsp. salt divided
1 onion diced
2 clove garlic minced
1 1/4 cups peas frozen
1 gallon freezer bag
Preparation
Cook the rice and put it in the fridge to chill.
Cook and shred the chicken.
Melt the butter in a nonstick pan on medium-low heat. Add the beaten eggs. Scramble and cook through.
In a large freezer bag, add the rice, chicken, and all other ingredients. Seal. Shake to combine. Open the bag again to remove excess air, reseal, and freeze.