Save My coworker Marcus brought bang bang fried rice to lunch one day, and I watched him devour it while barely looking up from his desk. The sauce caught my eye first—this creamy, peachy-orange glaze clinging to every grain of rice—and when he finally offered me a bite, I understood the name immediately. That first spoonful hit with a wave of heat, sweetness, and savory depth that made me lean back in my chair. I pestered him for the recipe, modified it slightly in my tiny kitchen that night, and now it's become my go-to answer when friends text asking what's for dinner.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
(Affiliate link — if you choose to buy, it helps support this recipe blog at no extra cost to you ❤️)
I made this for my sister during a rainy Sunday when she showed up unannounced with grocery bags and a craving for something warm. By the time the rice hit the pan, my tiny kitchen smelled incredible—ginger and garlic mingling with that distinctive sriracha bite—and she kept hovering near the stove asking how much longer. We ate straight from the wok while watching old cooking shows, and she asked for the recipe before the credits even rolled.
Ingredients
- Boneless, skinless chicken breast (1 pound, diced): Cut into bite-sized pieces so they cook quickly and distribute evenly throughout the rice; the faster they cook, the more tender they stay.
- Large eggs (2): These create pillowy pockets throughout the dish, and scrambling them gently keeps them from becoming rubbery.
- Cold cooked jasmine rice (3 cups, preferably day-old): Day-old rice has dried out slightly and won't clump or turn mushy when you stir-fry it; this is non-negotiable for crispy, separated grains.
- Frozen peas and diced carrots (1 cup): Frozen vegetables cook faster than fresh and add natural sweetness that balances the spicy sauce perfectly.
- Green onions (2, sliced): These go on at the very end for a fresh, bright crunch that cuts through the richness of the bang bang sauce.
- Mayonnaise (1/3 cup): This is your creamy base and what makes the sauce luxurious; it won't break or separate the way cream might.
- Thai sweet chili sauce (1/4 cup): This brings the sweetness and slight tang that gives bang bang its signature flavor profile.
- Sriracha (1 tablespoon): Start with this amount and taste as you go; you can always add more heat, but you can't take it back.
- Soy sauce (1 tablespoon): This adds umami depth that makes every bite feel more intentional and savory.
- Vegetable oil (2 tablespoons, divided): Use a neutral oil that won't smoke at high heat; divide it so you're not crowding the pan when cooking multiple components.
Instructions
- Get your pan hot and ready:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers and moves easily across the surface. You'll know it's ready when a piece of chicken sizzles immediately upon contact.
- Cook the chicken until golden:
- Add your diced chicken pieces and let them sit undisturbed for a minute or two before stirring; this creates a light golden crust that tastes so much better than pale, steamed chicken. Keep moving the pieces around until they're cooked through and the edges turn golden, about 5 to 7 minutes total, then transfer to a plate.
- Scramble the eggs gently:
- Crack the eggs into the same hot pan and resist the urge to stir constantly; let them set slightly, then break them into soft, custard-like curds about 1 to 2 minutes total. Overcooked eggs turn rubbery, so move quickly and add them to your chicken plate when they still look slightly underdone.
- Soften the vegetables quickly:
- Add the remaining 1 tablespoon of oil to the pan and drop in your frozen peas and carrots; they'll start warming immediately and should be tender-crisp in 2 to 3 minutes. Listen for that gentle sizzle—it tells you they're caramelizing slightly rather than just steaming.
- Introduce the rice and break up the clumps:
- Add all 3 cups of cold jasmine rice and use your spatula to break up any clumps, pressing gently against the hot pan surface. Stir continuously for 2 to 3 minutes until the rice loses its cold, compressed texture and individual grains start to separate.
- Bring everything back together:
- Return your cooked chicken and eggs to the pan, folding them gently into the rice mixture so each piece is surrounded by warmth and distributed evenly.
- Make the bang bang magic:
- In a small bowl, whisk together 1/3 cup mayonnaise, 1/4 cup Thai sweet chili sauce, 1 tablespoon sriracha, and 1 tablespoon soy sauce until completely smooth with no streaks. Taste it before pouring if you like heat on the milder side; you can always add more sriracha drops to customize it.
- Coat everything in sauce and finish:
- Pour the bang bang sauce over the rice mixture and stir constantly for 2 to 3 minutes until every grain is coated in that creamy, spicy-sweet glaze and the whole pan smells incredible. The heat will mellow the raw soy taste and bring all the flavors together.
- Finish with fresh green onions:
- Sprinkle the sliced green onions over the top just before serving, letting them wilt slightly from the residual heat so they're just barely cooked but still bright and crisp.
Save There's a moment in cooking this dish when everything comes together—when you pour that creamy, golden sauce over the hot rice and the kitchen fills with steam and that irresistible aroma—where you suddenly understand why it's called bang bang. It's bold, it's fast, and it feels like a small victory every single time.
The Secret Behind the Sauce
The magic of bang bang fried rice lives entirely in its sauce, and understanding why each component matters transforms this from a decent dish into something memorable. Mayonnaise acts as the creamy anchor that coats every grain without making it heavy, while Thai sweet chili sauce brings both sweetness and a subtle tang that prevents the whole thing from tasting like pure spice. The sriracha adds heat that builds slowly rather than hitting all at once, and that soy sauce sneaks in umami depth that makes you want another bite before you've even swallowed the first. When these four ingredients sit together in a bowl, they're humble; but poured over hot rice and stirred for exactly the right amount of time, they become something that tastes like it took effort and precision.
Rice Temperature and Texture Matter More Than You Think
I learned this lesson the hard way on a Tuesday night when I thought warm leftover rice from my lunch would work just fine—it didn't. The warm rice absorbed the sauce too quickly and turned into porridge, losing all the texture and separation that makes fried rice satisfying to eat. Cold rice, ideally from yesterday's takeout or that batch you made specifically for this dish, has lost enough moisture that it stays firm when stirred and actually crisps up slightly in the hot pan. This difference isn't subtle; it changes whether you're eating fried rice or rice soup, and now I always plan a day ahead or leave rice in the fridge for at least a few hours before cooking.
How to Customize Without Losing the Spirit of the Dish
This recipe is forgiving enough that you can substitute proteins without sacrificing flavor—shrimp cooks even faster than chicken, tofu takes on the sauce beautifully if you press it first, and leaving protein out entirely still works if you add extra vegetables or mushrooms for substance. The sauce is really what defines bang bang fried rice, so as long as you keep that creamy, spicy-sweet combination intact, you're working within the spirit of the dish. You can adjust the heat level by adding sriracha in small increments, swap the soy sauce for coconut aminos if you need gluten-free, or even experiment with different chili sauces as long as they have that sweet element. The one thing you can't really change is the rice itself; that day-old, cold, slightly firm texture is what makes this work.
- If you don't have Thai sweet chili sauce, mix 2 tablespoons of regular ketchup with 1 tablespoon honey and a pinch of garlic powder as a quick substitute.
- Frozen mixed vegetables work just as well as peas and carrots if that's what you have on hand—add them at the same point and cook for the same amount of time.
- Double the sauce recipe if you like yours extra creamy and saucy; some people prefer every grain swimming in that peachy glaze, and that's completely valid.
Save Bang bang fried rice has become my answer to the question of what to cook when I need something that tastes impressive but doesn't demand hours in the kitchen. It's the kind of dish that proves a good sauce and proper technique matter more than complicated ingredients.
Recipe FAQ
- → Why must I use cold, day-old rice?
Cold rice has less moisture content, which prevents the dish from becoming mushy during stir-frying. The grains separate easily and develop slightly crispy edges for better texture. Freshly cooked rice contains too much moisture and steam, leading to clumpy, soft results.
- → Can I adjust the spice level?
Absolutely. Reduce or omit the sriracha for a milder version, or increase it for more heat. The bang bang sauce balances spicy and sweet flavors, so you can customize the intensity while maintaining the overall flavor profile.
- → What protein substitutions work well?
Shrimp, diced tofu, or even pork make excellent alternatives to chicken. For a vegetarian version, use extra vegetables like bell peppers, broccoli, or edamame along with your plant-based protein of choice.
- → Can I use freshly cooked rice?
While day-old rice is ideal, you can use freshly cooked rice if necessary. Spread it on a baking sheet and refrigerate for at least 30 minutes to cool and dry slightly before cooking. This helps approximate the texture of cold rice.
- → How long does this keep in the refrigerator?
Store leftovers in an airtight container for up to 3–4 days. Reheat in a skillet over medium heat or in the microwave, adding a splash of water if needed to prevent drying. The rice may lose some crispiness upon reheating but remains delicious.
- → What if I don't have Thai sweet chili sauce?
You can substitute with a mixture of honey and red pepper flakes, or use sriracha mixed with a bit of sugar. While the flavor profile will differ slightly, you'll still achieve a sweet-spicy balance reminiscent of the original sauce.