Bang Bang Fried Rice (Printable)
Creamy, spicy fried rice with chicken, crisp vegetables, and signature Bang Bang sauce ready in 35 minutes.
# What You Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts, diced (approximately 10 ounces)
02 - 2 large eggs, beaten
→ Vegetables
03 - 1 cup carrots, diced
04 - 1 cup bell pepper, diced (red or yellow)
05 - 1 cup frozen peas, thawed
06 - 4 green onions, sliced
→ Rice
07 - 3 cups cooked jasmine rice, chilled (preferably day-old)
→ Bang Bang Sauce
08 - 1/3 cup mayonnaise
09 - 2 tablespoons sweet chili sauce
10 - 1 tablespoon sriracha, adjustable to taste
11 - 1 tablespoon honey
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon soy sauce
→ Frying & Seasoning
14 - 3 tablespoons vegetable oil, divided
15 - 2 cloves garlic, minced
16 - 1 teaspoon ginger, minced
17 - Salt and freshly ground black pepper to taste
→ Garnish
18 - 2 tablespoons toasted sesame seeds
19 - Additional sliced green onions for topping
# Steps:
01 - In a small mixing bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and soy sauce until completely smooth. Set aside for later use.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add diced chicken, season generously with salt and pepper, and cook until golden brown and cooked through, approximately 5-6 minutes. Remove from pan and set aside on a plate.
03 - Add another tablespoon of oil to the skillet. Add diced carrots and bell pepper. Stir-fry for 2 minutes, then add thawed peas and half the sliced green onions. Continue cooking until vegetables are just tender, about 2-3 more minutes.
04 - Push all vegetables to one side of the skillet. Add the remaining tablespoon of oil, then pour in beaten eggs. Let set for 30 seconds, then scramble and mix with the vegetables.
05 - Add minced garlic and ginger to the skillet. Stir constantly for 30 seconds until fragrant, being careful not to burn.
06 - Add chilled rice to the skillet, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes until rice is thoroughly heated and begins to develop a slight crispiness.
07 - Return cooked chicken to the pan. Pour half of the Bang Bang Sauce over the rice mixture, tossing vigorously to coat everything evenly. Cook for 1 minute to meld flavors.
08 - Remove from heat immediately. Drizzle remaining Bang Bang Sauce over the top and garnish with toasted sesame seeds and extra sliced green onions. Serve hot while maintaining texture.
# Expert Advice:
01 -
- The sauce creates this irresistible creamy sweet heat that makes you want to lick the plate
- It comes together in under 40 minutes but tastes like something from a restaurant
- You can customize the vegetables and protein based on whatever is languishing in your crisper drawer
02 -
- Using freshly cooked rice will turn your fried rice into a gummy disappointing mess
- Having all ingredients prepped and measured before you turn on the heat makes this recipe feel peaceful instead of frantic
- The sauce continues to thicken as it sits so add a splash of water if it becomes too thick to drizzle
03 -
- Prepping the sauce first and letting it sit while you cook allows the flavors to meld together
- Cooking on medium high heat is essential for getting that restaurant style crispy texture on the rice