Bang Bang Fried Rice (Printable Version)
Crispy rice, tender chicken, and vegetables coated in a creamy, spicy-sweet sauce for a quick, satisfying one-pan dinner.
# Ingredients:
→ For the Fried Rice
01 -
1½ cups cooked rice, preferably day-old and chilled
02 -
1 chicken breast, diced into bite-sized pieces
03 -
2 large eggs, beaten
04 -
½ cup diced carrots
05 -
⅓ cup green peas (fresh or frozen)
06 -
2 cloves garlic, minced
07 -
2 to 3 tablespoons soy sauce, to taste
08 -
1 tablespoon neutral oil (vegetable or canola), plus more as needed
09 -
Salt and black pepper, to taste
→ For the Bang Bang Sauce
10 -
¼ cup mayonnaise
11 -
2 tablespoons sweet chili sauce
12 -
1 tablespoon Sriracha, adjust to taste
13 -
1 teaspoon rice vinegar
→ For Garnish
14 -
2 green onions, thinly sliced
# Steps:
01 -
In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and rice vinegar until smooth. Set aside.
02 -
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the diced chicken, season lightly with salt and pepper, and cook for 5–6 minutes until golden brown and cooked through. Remove from the pan and set aside.
03 -
Add a little more oil to the same pan if needed. Pour in the beaten eggs and gently scramble until just set. Remove and set aside with the chicken.
04 -
Add another small drizzle of oil to the pan. Sauté the carrots and garlic for 2–3 minutes until the carrots begin to soften. Stir in the peas and cook for 1 more minute.
05 -
Increase the heat to high and add the cold rice. Break up any clumps and stir-fry for 3–4 minutes until the rice is heated through and slightly crispy in spots.
06 -
Return the chicken and eggs to the pan. Stir well to combine. Add the soy sauce and mix evenly.
07 -
Drizzle the bang bang sauce over the rice and stir until everything is evenly coated and heated through. Taste and adjust seasoning if needed.
08 -
Remove from heat and garnish with sliced green onions. Serve hot.
# Notes:
01 -
Always use cold rice for the best texture.
02 -
Cook ingredients in stages to avoid sogginess.
03 -
Use high heat when frying the rice to get lightly crispy edges.
04 -
Add the bang bang sauce gradually—too much at once can soften the rice.
05 -
Store leftovers in an airtight container for up to 3 days in the refrigerator.
06 -
Freeze cooled fried rice for up to 2 months.
07 -
Reheat in a skillet over medium heat with a splash of water or soy sauce for best texture.