Type what you have

Ingredients

• ✓ sweet red chili sauce
• spaghetti
• water
• garlic
• olive oil
• salt
• shrimp
• mayonnaise
• lime juice
• chile-garlic sauce
• green onion

Instructions

1. 1 Break spaghetti noodles in half and place in a multi-functional pressure cooker. Add water, garlic, olive oil, and salt. Close and lock the lid. Select high pressure, according to the manufacturer's instructions; set the timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Combine shrimp, mayonnaise, chili sauce, lime juice, and Sriracha in a bowl; mix until well coated. Pour into the pot and select the Sauté function. Add chopped green onions and cook until shrimp are pink and green onions are tender, about 7 minutes.

By Allrecipes Member

Ingredients

• ✓ sweet red chili sauce
• potato
• sweet potato
• parsnip
• carrot
• rutabaga
• olive oil
• steak seasoning
• onion powder
• garlic powder
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Toss potatoes, sweet potato, parsnips, carrots, and rutabaga with olive oil and chili sauce in a large bowl until coated; season with steak seasoning, onion powder, garlic powder, and black pepper. Toss until evenly coated; spread vegetables into a 9x13-inch roasting pan.
3. 3 Cook in the preheated oven until vegetables are tender, about 40 minutes, stirring halfway through.

By NEWSAHMOM

Ingredients

• ✓ sweet red chili sauce
• sesame oil
• carrot
• zucchini
• bean sprout
• bamboo shoot
• mushroom
• salt
• rice
• green onion
• soy sauce
• black pepper
• butter
• egg

Instructions

1. 1 Heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. Stir in bean sprouts, bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt; transfer vegetable mixture to a plate.
2. 2 Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot.
3. 3 In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
4. 4 To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. Serve with sweet red chili sauce.

By Lisa