Bang Bang Fried Rice (Printable Version)

Creamy, tangy fried rice with sweet chili kick and colorful vegetables. Quick 30-minute Asian fusion dish.

# What You'll Need:

→ Rice

01 - 4 cups cooked jasmine or long-grain rice, preferably day-old and cold

→ Vegetables

02 - 1 cup red bell pepper, diced
03 - 1 cup carrots, finely diced
04 - 1 cup frozen peas
05 - 3 green onions, sliced (reserve some for garnish)
06 - 3 cloves garlic, minced

→ Bang Bang Sauce

07 - 1/3 cup mayonnaise
08 - 2 tablespoons sweet chili sauce
09 - 1 tablespoon Sriracha, adjust to taste
10 - 1 tablespoon lime juice
11 - 1 teaspoon soy sauce

→ Fried Rice Base

12 - 2 tablespoons vegetable oil
13 - 2 large eggs, lightly beaten
14 - 1 tablespoon soy sauce
15 - 1 teaspoon sesame oil
16 - Salt and pepper to taste

# Step-by-Step:

01 - Whisk together mayonnaise, sweet chili sauce, Sriracha, lime juice, and 1 teaspoon soy sauce in a small bowl until smooth. Set aside for later use.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until just set, approximately 1-2 minutes. Transfer to a plate and reserve.
03 - Add remaining tablespoon of oil to the pan. Sauté minced garlic for 30 seconds until fragrant. Add diced bell pepper and carrots, stir-frying for 2-3 minutes until slightly softened.
04 - Stir in frozen peas and most of the sliced green onions. Cook for 1 minute until peas are heated through.
05 - Increase heat to high. Add cold rice to the pan, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes until the rice is thoroughly heated and beginning to brown slightly.
06 - Drizzle 1 tablespoon soy sauce and sesame oil over the rice, tossing to combine evenly. Season with salt and pepper to taste.
07 - Return scrambled eggs to the pan and mix thoroughly. Remove from heat. Drizzle prepared Bang Bang Sauce over the fried rice and toss until evenly coated.
08 - Transfer to serving plates and garnish with reserved green onions. Serve immediately while hot for best texture and flavor.

# Expert Advice:

01 -
  • The Bang Bang sauce clings to every grain of rice, turning simple leftovers into restaurant-quality food
  • It comes together in under 30 minutes, making it perfect for those whats-in-the-fridge nights
  • You can customize the heat level and add whatever vegetables you have on hand
02 -
  • Use only cold, day-old rice. Freshly cooked rice contains too much moisture and will turn your fried rice into a soggy mess.
  • Keep the heat high when cooking the rice. That sizzling sound is what creates the crispy, slightly toasted edges that make restaurant fried rice so addictive.
  • Add the sesame oil at the end. Toasted sesame oil loses its nutty aroma when exposed to high heat for too long.
03 -
  • Have all your ingredients prepped and measured before you turn on the stove. Fried rice comes together fast, and you wont have time to chop once the cooking starts.
  • Clean your wok or skillet between steps if the bottom gets too dark. Burnt bits will make your entire batch taste bitter.

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