Quote:
Originally Posted by Fire Me Boy!
I use it in my stir fry rice. Just a tad to give a little heat.
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I use a nice amount of chili pepper, followed with a sprinkle of cayenne and white pepper. Gives it a nice flavor. The soy sauce and sesame or wok oil give it enough of a 'fried rice' flavor that you don't really notice the chili and pepper portion, except for the nice hint of spice.
I probably make fried rice with Gyoza once every two weeks. Good staple, throwing in chicken, shrimp, peas, corn, sauteed onion, and egg. Mmmm...
If I had sriracha at home, I would probably try it in the rice actually.
The one thing I use the hell out of sriracha in is Pha/Pho.