Bang Bang Fried Rice
Elevate your weeknight meal with this vibrantly flavorful Bang Bang Fried Rice. Featuring tender chicken, perfectly scrambled eggs, and crisp vegetables all tossed with a captivating, creamy, and spicy Bang Bang sauce, this dish transforms leftover rice into an extraordinary culinary experience. It's a delightful fusion of textures and tastes, promising a quick and satisfying meal that truly delivers on bold flavor.
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Servings
2 generous servings
Keywords
Why This Recipe Delivers
- Transforms classic fried rice with a unique, creamy, spicy, and sweet Bang Bang sauce.
- Quick and easy to prepare, perfect for a satisfying weeknight dinner.
- A fantastic way to utilize leftover rice, preventing food waste.
- Offers a delightful balance of textures from crispy rice to tender chicken and soft vegetables.
- Customizable spice level to suit your palate.
Ingredients
- 270 grams (1 1/2 cups) cooked white rice, preferably day-old and chilled
- 180-200 grams (1 medium) chicken breast, diced into 1.5 cm (1/2 inch) pieces
- 2 large eggs, lightly beaten
- 75 grams (1/2 cup) carrots, finely diced
- 50 grams (1/3 cup) green peas, frozen or fresh
- 2 cloves garlic, minced
- 2 spring onions (green onions), thinly sliced, for garnish
- 30-45 milliliters (2 to 3 tablespoons) soy sauce (low sodium preferred)
- 15 milliliters (1 tablespoon) neutral cooking oil (like canola or vegetable oil), plus more as needed
- Salt and freshly ground black pepper, to taste
- For the Bang Bang Sauce:
- 60 milliliters (1/4 cup) good quality mayonnaise
- 30 milliliters (2 tablespoons) sweet chili sauce
- 15 milliliters (1 tablespoon) Sriracha (adjust to desired spice level)
- 5 milliliters (1 teaspoon) rice vinegar
Instructions
- Prepare the vibrant Bang Bang sauce by combining the mayonnaise, sweet chili sauce, Sriracha, and rice vinegar in a small bowl. Whisk thoroughly until the mixture is smooth and evenly blended, then set this aside, ready for later use.
- Heat 15 milliliters (1 tablespoon) of neutral cooking oil in a large skillet or wok over medium-high heat. Add the diced chicken, season lightly with a pinch of salt and a grind of black pepper, and cook for 5 to 6 minutes. Stir occasionally until the chicken is golden brown on all sides and cooked completely through. Transfer the cooked chicken to a clean plate and set it aside.
- In the same skillet, with any residual oil, pour in the lightly beaten eggs. Scramble them gently, stirring occasionally, until they are just set but still moist, typically taking 1-2 minutes. Avoid overcooking to keep them tender. Remove the scrambled eggs from the pan and add them to the plate with the cooked chicken.
- If the pan appears dry, add another small drizzle of oil. Introduce the finely diced carrots and minced garlic to the hot pan. Sauté for 2 to 3 minutes, stirring constantly, until the carrots begin to soften and the garlic becomes fragrant but not browned. Then, stir in the green peas and continue to cook for an additional minute until they are heated through.
- Add the cold, day-old cooked rice to the pan. Increase the heat to high and stir-fry vigorously for 3 to 4 minutes. Use your spatula to break up any clumps of rice and spread it evenly across the pan, allowing it to get slightly crispy and develop a beautiful texture. This high heat helps to dry out the rice and prevent it from becoming sticky.
- Return the cooked chicken and scrambled eggs to the pan with the rice and vegetables. Stir everything together thoroughly to combine all the elements evenly. Pour in the soy sauce and mix well, ensuring every grain of rice and piece of protein is lightly seasoned.
- Finally, pour the pre-made Bang Bang sauce over the entire rice mixture in the pan. Stir continuously until all ingredients are thoroughly coated in the creamy, spicy sauce and the dish is heated through. This step quickly integrates the distinct flavor profile into the fried rice.
- Transfer the Bang Bang Fried Rice immediately to serving bowls. Garnish generously with the thinly sliced fresh spring onions for a burst of color and a fresh, mild onion flavor. Serve hot and enjoy this flavorful meal.
Tools You’ll Need
- Large skillet or wok
- Spatula or wooden spoon
- Small mixing bowl
- Measuring cups and spoons
- Sharp knife
- Cutting board
Essential Success Tips
- Always use cold, day-old rice: This prevents the fried rice from becoming mushy and allows individual grains to crisp up nicely. If you don't have day-old rice, cook fresh rice, spread it on a baking sheet, and chill it in the refrigerator for at least an hour.
- Do not overcrowd the pan: Cook the chicken and eggs in batches if your pan isn't large enough to ensure they brown properly rather than steam. Overcrowding lowers the pan temperature.
- High heat is crucial: Fried rice needs high heat to get that signature slightly crispy, dry texture. Make sure your wok or skillet is properly hot before adding ingredients, especially the rice.
- Prepare ingredients ahead: Have all your ingredients chopped, measured, and ready before you start cooking (mise en place). Fried rice cooks quickly, so you'll want everything at hand.
- Adjust Sriracha to taste: The "Bang Bang" in the sauce comes from that kick of heat. Feel free to increase or decrease the Sriracha to match your preferred spice level, or add a pinch of red pepper flakes.
Professional Cooking Secrets
- Achieve "Wok Hei" without a wok: If you're using a skillet instead of a wok, ensure it's cast iron or heavy-bottomed to retain high heat. Cook in slightly smaller batches and allow ingredients to caramelize briefly before stirring to mimic the smoky 'wok hei' flavor.
- Texture perfection: For an extra layer of texture, consider adding a handful of chopped peanuts or a sprinkle of toasted sesame seeds as a final garnish. The crunch complements the creamy sauce beautifully.
- Flavor layering: Instead of just salt and pepper for the chicken, consider a quick marinade with a splash of soy sauce and a pinch of cornstarch for extra tenderness and flavor before frying.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
- Vegetarian variation: Omit the chicken and add extra vegetables like broccoli florets, bell peppers, or mushrooms. You can also increase the eggs or add some pan-fried tofu cubes for protein.
- Protein swap: Feel free to substitute chicken with shrimp, pork, or beef, adjusting cooking times as necessary.
Frequently Asked Questions
Can I make this fried rice gluten-free?
Yes, absolutely! To make this dish gluten-free, simply ensure you use a tamari or gluten-free soy sauce instead of regular soy sauce, as traditional soy sauce contains wheat. All other ingredients are typically naturally gluten-free, but always check labels for hidden gluten.
Why is day-old rice recommended for fried rice?
Day-old or leftover rice is preferred because it has less moisture than freshly cooked rice. This lower moisture content prevents the fried rice from becoming sticky or mushy when stir-fried, allowing the grains to separate and achieve that desirable slightly crispy texture that is characteristic of good fried rice.
Can I prepare the Bang Bang sauce in advance?
Yes, the Bang Bang sauce can be prepared up to 2-3 days in advance and stored in an airtight container in the refrigerator. This makes the meal prep even quicker on a busy weeknight. Give it a good stir before using.
Nutrition Facts (Per Serving)
Approximate per serving: Calories: 550, Protein: 35g, Fat: 30g, Carbs: 38g, Sodium: 1200mg. (Note: Nutritional values are estimates and can vary based on specific brands and exact quantities used).
Allergy Information
Contains eggs, soy, and dairy (from mayonnaise). For a soy-free version, use coconut aminos instead of soy sauce. For a dairy-free version, use a vegan mayonnaise.
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