Bang Bang Fried Rice (Printable Version)
Creamy, spicy fried rice with crispy vegetables, chicken, and signature Bang Bang sauce ready in 35 minutes.
# What You'll Need:
→ Proteins
01 - 2 boneless skinless chicken breasts diced (about 10.5 ounces)
02 - 2 large eggs
→ 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
→ 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 pepper to taste
→ Garnish
18 - 2 tablespoons toasted sesame seeds
19 - Extra sliced green onions
# Step-by-Step:
01 - Whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and soy sauce in a small bowl until smooth. Set aside.
02 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add diced chicken, season with salt and pepper, and cook until golden and cooked through, about 5-6 minutes. Remove from pan and set aside.
03 - Add another tablespoon oil to the skillet. Add carrots and bell pepper. Stir-fry 2 minutes, then add peas and half the green onions. Cook until vegetables are just tender, 2-3 more minutes.
04 - Push vegetables to the side. Add the remaining oil, then pour in beaten eggs. Let set for 30 seconds, then scramble and mix with vegetables.
05 - Add minced garlic and ginger, stir for 30 seconds until fragrant.
06 - Add chilled rice to the skillet, breaking up any clumps. Stir-fry for 2-3 minutes until heated through.
07 - Return chicken to the pan. Pour half of the Bang Bang Sauce over the rice mixture, tossing to coat everything evenly.
08 - Remove from heat. Drizzle remaining Bang Bang Sauce on top. Garnish with toasted sesame seeds and extra green onions. Serve immediately.
# Expert Advice:
01 -
- The sauce creates that irresistible restaurant quality coating that makes everyone reach for seconds
- You can transform leftover rice into something spectacular in under 40 minutes
02 -
- Hot rice will steam and turn gummy, so spread freshly cooked rice on a baking sheet and chill it for at least two hours before making fried rice
- Work in batches if your wok is crowded, because overcrowding drops the pan temperature and steams the food instead of stir frying it
03 -
- Prep every single ingredient before you turn on the stove, because stir frying moves fast and there is no time to chop once the pan is hot
- Taste the sauce before adding it to the rice, adjusting the sweet or spicy elements to match your personal heat tolerance