2015 has officially come to an end. This year has been filled with happy and sad moments, with successes and some failures. And now that it is all ending, I look forward to the next year. I hope the coming year will bring a lot of optimism with it. That each day will be brighter than the days of this year!
In this year I made a lot of dishes that were favorites of a lot of people. From my family members to close friends and Gods; I cooked some dish that was of their liking. This is the closing post of 2015, and so it had to be one that combines few of my favorites: Indo-Chinese cuisine, rice dish and one with lots of spice and a big tablespoon of Sriracha Sauce.
So as the name and the text above indicates, this is the recipe of a bowl of spicy Sriracha Sauce. The recipe is pretty simple and comes together in under 15 minutes. I made the recipe for a vegetarian rice, but you can also add meats if you like. This rice is the perfect way to finish off all the vegetables in your refrigerator. If you like a couple of vegetables or dislike some, adjust the vegetables in this dish. Though this rice dish tastes best without any side, Tofu in Chili Garlic Sauce tastes very good with it. If you like you can also serve it with Vegetable Coins in Hot Garlic Sauce. For a sweet and spicy side dish, try this Spicy Orange Tofu.
On this note, I write off this year and promise to bring new recipes for all my readers in the coming year. I hope you all enjoy and continue your support on this blog page and on all the social media platforms! Happy New Year to all my readers! 🙂
White rice 2 cups
Vegetables 1 cup finely diced
Garlic 2-3 cloves
Spring onion greens and white 1/4 cup
Oil 2 tbsp
Chilli oil 1 tsp (optional)
Sriracha Garlic Sauce 2 tbsp
Soy Sauce 2 tbsp
Vinegar 1 tsp
Wash and cook two cups rice (can be substituted with brown rice) in 3 cups water and a pinch of salt. Let the rice rest while you prepare for the dish. If you cook the rice at least a couple of hours before making it, it would be great. Wash and dice the vegetables. I used purple cabbage, carrots, french beans, colored peppers and cabbage. Mince garlic and chop the spring onion greens and whites separately.
In a wok/wide saucepan, heat oil and chilli oil, put the garlic. Sauté till the raw flavor vanishes. Add the spring onion whites and peppers; cook them on high flame for a minute or two. Add the salt, 1 tsp pepper and sriracha sauce. Give it a stir and add the vegetables in this order: french beans, carrots, purple cabbage, cabbage. Sauté for a couple of minutes. Keep stirring and cooking on high flame till the vegetables are little soft and the water evaporates. Add the rice, mix well and add Soy Sauce and Vinegar. Adjust salt, pepper and sriracha sauce as required and sauté for a minute or two. Turn down the flame.
Sprinkle some cilantro and spring onion greens and serve with your choice of tofu or vegetable side dish. Tofu in Chili Garlic Sauce tastes very good with this rice. If you like you can also serve it with Vegetable Coins in Hot Garlic Sauce. For a sweet and spicy side dish, try this Spicy Orange Tofu.