Bang Bang Fried Rice (Printable Version)
Vibrant, creamy fried rice with tender chicken and spicy Bang Bang sauce ready in 35 minutes.
# What You'll 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 overnight
→ Bang Bang Sauce
08 - 1/3 cup mayonnaise
09 - 2 tablespoons sweet chili sauce
10 - 1 tablespoon sriracha, adjust 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
# Directions:
01 - In a small mixing bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and soy sauce until completely smooth and well combined. Set aside at room temperature for serving.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add diced chicken, season generously with salt and pepper, and cook for 5-6 minutes until golden brown on all sides and cooked through. Transfer to a clean plate and set aside.
03 - Add another tablespoon of oil to the same skillet. Add diced carrots and bell pepper, stir-frying for 2 minutes. Add thawed peas and half of the sliced green onions. Continue cooking until vegetables are just tender-crisp, approximately 2-3 more minutes.
04 - Push all vegetables to one side of the skillet. Add remaining 1 tablespoon oil to the empty space and pour in beaten eggs. Let set for 30 seconds until beginning to firm, then scramble with a spatula and mix with the vegetables.
05 - Stir in minced garlic and ginger, constantly tossing for 30 seconds until fragrant but not browned.
06 - Add chilled jasmine rice to the skillet, breaking up any clumps with the back of the spatula. Stir-fry for 2-3 minutes, tossing frequently until the rice is thoroughly heated and slightly toasted.
07 - Return cooked chicken to the pan. Pour half of the Bang Bang Sauce over the rice mixture, tossing continuously until every ingredient is evenly coated and the sauce is distributed throughout.
08 - Remove from heat immediately. Drizzle the remaining Bang Bang Sauce over the top. Sprinkle generously with toasted sesame seeds and additional sliced green onions. Serve while hot.
# Expert Tips:
01 -
- The sauce transforms simple fried rice into something that feels like takeout but tastes better
- It comes together in under 40 minutes even on your most exhausted weeknights
02 -
- Freshly cooked rice turns into mush, so plan ahead or spread hot rice on a baking sheet and chill for an hour
- Overcrowding your wok makes everything steam instead of fry, so use your largest pan or cook in batches
03 -
- Toast your sesame seeds in a dry pan while the chicken cooks, it adds so much depth
- Run your wok under hot water right after serving, before the sauce cools and hardens