Creamy Spicy Fried Rice

This hearty Bang Bang Fried Rice has transformed my weeknight dinner routine with its perfect balance of crispy rice, tender chicken, and that irresistible creamy, spicy-sweet sauce. It delivers restaurant-quality flavor in a homemade dish that consistently disappears from the table faster than I can serve it.

I first made this dish when craving takeout but wanting something fresher and healthier. Now my family requests it weekly and I love watching their eyes light up when they smell that distinctive sweet and spicy aroma filling the kitchen.

Ingredients

• Day old cold rice crucial for achieving that perfect crispy texture without mushiness
• Diced chicken breast provides lean protein that soaks up the sauce beautifully
• Beaten eggs add richness and a silky texture throughout the dish
• Carrots and peas bring color nutrition and subtle sweetness
• Minced garlic creates an aromatic foundation for all the flavors
• Soy sauce adds essential umami depth select low sodium if watching salt intake
• Mayonnaise forms the creamy base of the bang bang sauce choose full fat for best results
• Sweet chili sauce provides the signature sweetness with light heat
• Sriracha brings customizable spice look for a quality brand with real chile flavor
• Rice vinegar adds subtle tang that balances the richness

Step-by-Step Instructions

Make the Bang Bang Sauce

Combine mayonnaise sweet chili sauce Sriracha and rice vinegar in a small bowl. Whisk thoroughly until completely smooth with no streaks remaining. The sauce should have a pale orange color and pourable but thick consistency. Set aside to allow flavors to meld while cooking the other components.

Cook the Chicken

Heat oil in a large wok or skillet until shimmering but not smoking. Add diced chicken pieces in a single layer without overcrowding to ensure proper browning. Season with salt and pepper then cook undisturbed for 2 minutes before stirring. Continue cooking for another 3 to 4 minutes until golden brown with no pink remaining. Remove chicken to a clean plate.

Scramble the Eggs

Add a touch more oil to the same pan swirling to coat. Pour in beaten eggs allowing them to spread across the hot surface. Let sit for 10 seconds then gently push from edges toward center creating soft folds. Cook just until barely set with a slight glossiness remaining about 30 seconds total. Remove to plate with chicken.

Sauté the Vegetables

Add another small drizzle of oil to the pan. Add carrots first allowing them to cook for 2 minutes until they begin to soften. Add garlic and stir constantly for 30 seconds until fragrant being careful not to burn it. Add peas and cook just until their color brightens about 1 minute more.

Fry the Rice

Increase heat to high until pan is very hot. Add cold rice breaking up any clumps with your spatula. Spread it across the surface then leave undisturbed for 30 seconds to develop crispy bits. Stir and repeat this process for 3 to 4 minutes until you hear a pleasant crackling sound and see golden edges forming on the rice.

Combine Everything

Return chicken and eggs to the pan distributing evenly throughout the rice. Drizzle soy sauce around the perimeter of the wok allowing it to sizzle before mixing thoroughly. Ensure every grain of rice gets coated with the savory liquid.

Finish with Bang Bang Sauce

Lower heat to medium. Pour about two thirds of the bang bang sauce over the rice mixture stirring quickly to coat everything evenly. The sauce will become slightly thinner as it heats with the rice. Taste and add more sauce if desired reaching your preferred level of creaminess and spice.

Garnish and Serve

Remove from heat immediately to preserve the textural contrast between crispy and creamy elements. Sprinkle generously with sliced green onions which add fresh color and a mild onion flavor. Serve piping hot in bowls for the best experience.

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The sweet chili sauce is truly the secret weapon in this recipe. I discovered this when experimenting with different sauces and found that its combination of sweetness peppers and subtle garlic creates that distinctive flavor that makes people ask for the recipe. My husband who usually reaches for extra soy sauce with fried rice never adds anything to this dish because the balance is already perfect.

Storage Tips and Longevity

This Bang Bang Fried Rice actually improves overnight as the flavors meld together. Store leftovers in airtight containers in the refrigerator for up to 3 days. When reheating use a skillet rather than microwave to restore some of the crispy texture. Add a splash of water if the rice seems dry then cover for 30 seconds to create steam before uncovering and stirring until heated through.

Make Ahead Strategies

For busy weeks prepare components in advance. Cook rice a day before and refrigerate. Mix the bang bang sauce up to 3 days ahead kept sealed in the refrigerator. Chop vegetables and store in containers. With these preparations the final cooking takes just 15 minutes from start to finish making this truly weeknight friendly.

Serving Suggestions

Serve Bang Bang Fried Rice as a complete meal or pair it with simple sides. A light cucumber salad with rice vinegar dressing provides refreshing contrast to the rich sauce. For special occasions add crispy wonton strips on top for extra texture. A cold beer particularly an Asian lager or a crisp white wine complements the sweet spicy flavors beautifully.

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Recipe FAQs

→ Can I use freshly cooked rice instead of day-old rice?

While day-old chilled rice works best because it has less moisture and creates crispier results, you can use fresh rice in a pinch. To mimic the drier texture of leftover rice, spread freshly cooked rice on a baking sheet to cool completely before using, or cook it with slightly less water than usual.

→ What proteins can I substitute for chicken?

This dish is extremely versatile! Try shrimp for a seafood version (cook for just 2-3 minutes), tofu for a vegetarian option (press and cube it first), or use leftover rotisserie chicken for an even quicker meal. Ground pork or beef also work well.

→ How can I make this dish less spicy?

To reduce the heat, simply decrease or omit the Sriracha in the bang bang sauce. You can replace it with a bit more sweet chili sauce for flavor without the spice, or add a touch of honey to maintain the sweet-spicy balance while taming the heat.

→ What vegetables work best in this fried rice?

While the recipe calls for carrots and peas, you can use whatever vegetables you have on hand. Bell peppers, broccoli, snap peas, corn, and bean sprouts are all excellent additions. For harder vegetables like broccoli, briefly steam them before adding to ensure they're tender.

→ Can I make Bang Bang Fried Rice ahead of time?

Yes! This dish reheats beautifully, making it perfect for meal prep. Store it in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to prevent dryness, and stir occasionally if using the microwave. For best results, reheat in a skillet to maintain some crispiness.

→ What's the secret to getting crispy rice?

Three factors create perfectly crispy fried rice: using cold, day-old rice; cooking with high heat; and not overcrowding the pan. Spread the rice out in a single layer and let it cook undisturbed for 1-2 minutes before stirring. This allows the rice to develop those delicious crispy edges that make fried rice special.