Sriracha Vegetable Fried Rice Breakfast Bowls
![Recipe uses Sriracha Sauce](https://www.tabasco.com/wp-content/uploads/2024/02/TABASCO_Bottle_1000x2000_Sriracha-Squeeze-100x200.png)
Sriracha Sauce
Servings:
6 servings
![Sriracha Vegetable Fried Rice Breakfast Bowls](https://www.tabasco.com/wp-content/uploads/2017/05/4623.jpg 320w)
Ingredients
![](https://www.tabasco.com/wp-content/uploads/2024/02/TABASCO_Bottle_500x1000_Sriracha-Squeeze-250x500.png 250w,https://www.tabasco.com/wp-content/uploads/2024/02/TABASCO_Bottle_500x1000_Sriracha-Squeeze.png 500w,https://www.tabasco.com/wp-content/uploads/2024/02/TABASCO_Bottle_500x1000_Sriracha-Squeeze-100x200.png 100w)
1 tablespoon sesame oil
1 red bell pepper, diced, divided
3 cups cooked white or brown rice (can also use quinoa)
1 tablespoon soy sauce
12 large eggs, scrambled
1 avocado, chopped
1/2 cup julienned carrots
6 scallions, sliced
1/2 cup cilantro sprigs
1/2 cup chopped salted peanuts
Preparation
Heat a large, nonstick skillet over medium-high heat. Add sesame oil. Once hot, add half of the red bell pepper and sauté for 1 minute. Add rice, TABASCO® Sriracha Sauce and soy sauce and cook and stir until well combined. The rice can stay in a 200-degree oven covered until ready to use.
When ready to assemble bowls, place 1/2 cup rice in each bowl. Top with egg, avocado, carrots, remaining red bell pepper, scallions, cilantro and peanuts. Serve bowls with additional TABASCO® Sriracha Sauce.