Sriracha Vegetable Fried Rice Breakfast Bowls | TABASCO® Recipes

Ingredients

• 3 tablespoons TABASCO® brand Sriracha Sauce
• 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