Bang Bang Fried Rice
Unleash a flavor explosion with this incredible Bang Bang Fried Rice! Combining perfectly crisped rice with succulent chicken, tender vegetables, and a creamy, spicy-sweet sauce, this dish is a weeknight warrior that doesn't skimp on taste. It's a vibrant, quick, and utterly satisfying meal that brings restaurant-quality Asian fusion right to your kitchen.
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Irresistibly creamy and spicy, with a perfect balance of sweet and savory.
- A remarkably quick and easy weeknight meal, ready in under 35 minutes.
- Highly customizable heat level allows you to tailor it to your preference.
- Utilizes leftover rice brilliantly, transforming it into a gourmet dish.
- Packed with satisfying textures from crispy rice to tender chicken and vegetables.
Ingredients
- 700g (3 cups) cold cooked jasmine rice (ideally day-old)
- 450g (1 pound) boneless skinless chicken breast, diced into 2cm (3/4-inch) pieces
- 30ml (2 tablespoons) vegetable oil, divided
- 2 large eggs
- 150g (1 cup) frozen peas and diced carrots, thawed
- 2 green onions, thinly sliced, divided (white and green parts)
- 80ml (1/3 cup) mayonnaise
- 60ml (1/4 cup) Thai sweet chili sauce
- 15ml (1 tablespoon) sriracha, plus more to taste
- 15ml (1 tablespoon) soy sauce
Instructions
- Begin by heating 15ml (1 tablespoon) of vegetable oil in a large skillet or wok over medium-high heat. Add the diced 450g (1 pound) boneless skinless chicken breast and cook, stirring occasionally, until it is beautifully golden brown on all sides and thoroughly cooked through, ensuring no pink remains. Carefully remove the cooked chicken from the pan and set it aside in a bowl.
- Into the same skillet, without adding more oil, crack the two large eggs. Scramble them gently with a spatula, cooking until they are just set and still slightly soft. Transfer the cooked scrambled eggs to the bowl with the chicken.
- Add the remaining 15ml (1 tablespoon) of vegetable oil to the skillet. Once hot, add the 150g (1 cup) frozen peas and diced carrots. Sauté for 3-5 minutes, stirring frequently, until the vegetables are tender-crisp and vibrant.
- Incorporate the 700g (3 cups) of cold cooked jasmine rice into the pan with the vegetables. Use your spatula to break up any clumps of rice, spreading it out to cover the bottom of the pan. Allow the rice to cook undisturbed for a few minutes to crisp up slightly, developing a desirable texture.
- Return the cooked chicken and scrambled eggs to the skillet with the rice and vegetables. Stir gently to combine all the elements, ensuring they are evenly distributed.
- In a separate small bowl, prepare the signature Bang Bang sauce. Whisk together the 80ml (1/3 cup) mayonnaise, 60ml (1/4 cup) Thai sweet chili sauce, 15ml (1 tablespoon) sriracha, and 15ml (1 tablespoon) soy sauce until the mixture is smooth and well combined. Taste the sauce and adjust the sriracha if you prefer more heat or a touch less.
- Pour the prepared Bang Bang sauce evenly over the ingredients in the skillet. Stir everything continuously until the rice, chicken, eggs, and vegetables are thoroughly coated in the creamy, spicy sauce and are heated through, usually for 2-3 minutes.
- Remove the skillet from the heat. Garnish the fried rice with most of the sliced green onions just before serving, reserving a small amount for a final sprinkle. Serve the Bang Bang Fried Rice immediately while hot, enjoying its vibrant flavors and textures.
Tools You’ll Need
- Large skillet or wok
- Spatula
- Small mixing bowl
- Whisk
- Measuring cups and spoons
- Cutting board and knife
Essential Success Tips
- Always use cold, day-old rice for fried rice. Freshly cooked rice is too moist and will result in a mushy texture.
- Do not overcrowd your pan. Cook the chicken and eggs in batches if necessary to ensure they cook evenly and brown properly.
- Keep stirring the rice. Allowing it to sit undisturbed for short periods helps create those desirable crispy bits.
- Adjust the sriracha in the Bang Bang sauce to your personal preference. A little extra goes a long way if you love heat!
- Prepare all your ingredients (mise en place) before you start cooking. Fried rice cooks quickly, so having everything ready is key.
Professional Cooking Secrets
- For an extra layer of flavor, briefly toast your frozen peas and carrots in a dry pan for a minute or two before adding oil. This can enhance their sweetness.
- To achieve a more authentic 'wok hei' (breath of the wok), ensure your skillet or wok is screaming hot before adding oil and ingredients. This creates a beautiful sear and smoky flavor.
- A pinch of sugar (5g / 1 teaspoon) added to the Bang Bang sauce can help balance the acidity and heat, creating a more harmonious flavor profile.
Notes
- Storage instructions: Store any leftover Bang Bang Fried Rice in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat with a splash of water or in the microwave until warmed through.
- Vegetarian variation: Omit the chicken and add cubed firm tofu (pressed and pan-fried until crispy) or additional vegetables like bell peppers, mushrooms, or snap peas for a delicious meat-free version.
- Spice level: For those who prefer a milder dish, simply reduce the amount of sriracha. For an extra kick, a dash of red pepper flakes can be added along with the vegetables.
Frequently Asked Questions
Why is cold day-old rice recommended for fried rice?
Cold, day-old rice is ideal because it has dried out, making it less sticky and prone to clumping. This allows the grains to crisp up beautifully in the pan, achieving that signature fried rice texture without becoming mushy.
Can I use other proteins besides chicken in this recipe?
Absolutely! This recipe is incredibly versatile. Shrimp, pork, beef, or even pan-fried tofu are excellent substitutes for chicken. Adjust cooking times according to the protein you choose to ensure it's cooked through.
How can I make this dish spicier or milder?
To make it spicier, simply add more sriracha to the Bang Bang sauce, or incorporate a pinch of red pepper flakes with the vegetables. For a milder version, reduce the amount of sriracha in the sauce to your preferred heat level.
Nutrition Facts (Per Serving)
Calories: 550, Protein: 35g, Fat: 28g, Carbs: 40g (Approximate per serving)
Allergy Information
Contains eggs, soy, and dairy (from mayonnaise). For a gluten-free version, ensure to use tamari or certified gluten-free soy sauce. For a dairy-free option, substitute mayonnaise with a dairy-free alternative.
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