Bang Bang Fried Rice (Printable version)

Vibrant, creamy fried rice with crispy vegetables, tender chicken, and spicy Bang Bang sauce ready in 35 minutes.

# Ingredient list:

→ 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 (preferably day-old)

→ Bang Bang Sauce

08 - 1/3 cup mayonnaise
09 - 2 tablespoons sweet chili sauce
10 - 1 tablespoon sriracha, adjust to taste for preferred heat level
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 - Combine mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and soy sauce in a small bowl. Whisk thoroughly until completely smooth and well incorporated. Set aside at room temperature for later use.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add diced chicken and season generously with salt and pepper. Sauté for 5-6 minutes, stirring occasionally, until golden brown on all sides and cooked through completely. Transfer to a plate and reserve.
03 - Add another tablespoon of oil to the same skillet. Introduce diced carrots and bell pepper, stir-frying for 2 minutes. Add thawed peas and half of the sliced green onions. Continue cooking for an additional 2-3 minutes until vegetables are tender-crisp. Push vegetables to the perimeter of the pan.
04 - Add the remaining tablespoon of oil to the center of the skillet. Pour in beaten eggs and allow to set for 30 seconds. Scramble quickly with a spatula, then incorporate with the cooked vegetables.
05 - Add minced garlic and ginger to the pan, stirring constantly for 30 seconds until fragrant. Add chilled jasmine rice, breaking apart any clumps with the spatula. Stir-fry for 2-3 minutes, ensuring rice is heated through and well-mixed with vegetables and eggs.
06 - Return cooked chicken to the skillet. Pour half of the prepared Bang Bang Sauce over the rice mixture. Toss everything together thoroughly until all ingredients are evenly coated. Remove from heat immediately.
07 - Transfer fried rice to a serving platter or individual bowls. Drizzle remaining Bang Bang sauce over the top. Sprinkle generously with toasted sesame seeds and remaining green onions. Serve immediately while hot.

# Expert Tips:

01 -
  • The creamy, spicy sauce clings to every grain of rice like a warm hug
  • It transforms ordinary leftovers into something that feels fancy enough for guests
  • The whole thing comes together faster than delivery would arrive
02 -
  • Hot rice will clump and steam instead of fry, so plan ahead or spread fresh-cooked rice on a baking sheet and chill it for an hour
  • The sauce thickens as it cools, so if you are reheating leftovers, add a splash of water or rice vinegar to loosen it up
03 -
  • Toast your sesame seeds in a dry pan for 2 minutes before garnishing, it makes a huge difference in flavor
  • If you want extra protein, swap the chicken for shrimp or add both, they cook just as fast and pair perfectly with the creamy sauce

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