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Roasted Veggie Fried Rice with Sriracha Mayo

Roasted veggie fried rice in a skillet

5 from 1 reviews

The leftover vegetables sitting in your fridge are crying out for this pan of sizzly rice topped with a creamy spoonful of garlicky sriracha mayo.

Ingredients

Scale
  • 2 TBS extra virgin olive oil
  • salt and pepper
  • 1/4 of a red onion, thinly sliced
  • 1/2 of a jalapeño, thinly sliced
  • 34 C roasted vegetables (I used 1 can of chickpeas, 1 small sweet potato, 1 head of cauliflower, roasted like this)
  • 2 handfuls of kale, chopped
  • 1 1/2 C leftover rice, or use 1 bag of microwaveable rice that you’ve microwaved

sriracha mayo

  • 1/2 C mayonnaise 
  • 1 TBS sriracha
  • 1 clove of garlic, grated
  • a squeeze of lemon juice
  • a pinch of salt

Instructions

  1. Combine all ingredients for the sriracha mayo and taste; add more lemon juice, salt, or sriracha if you think it needs it. Set aside.
  2. Heat the oil in a large skillet over medium heat. Add the red onion and jalapeño and season with salt and pepper. Cook, stirring occasionally until they begin to soften, about 4 minutes.
  3. Increase the heat to medium high, add the kale, and cook for a 1-2 minutes. Add the roasted veggies and rice, season with salt and pepper if needed. Cook, stirring occasionally until the kale is wilted, about 4 more minutes.
  4. Serve, topped with a dollop of sriracha mayo, and enjoy!

Notes

I used brown rice; white rice or any other grain will work!

Keywords: Leftover vegetables