Bang Bang Fried Rice (Print Version)

Bold and flavorful fried rice with tender chicken, crisp vegetables, and creamy spicy-sweet bang bang sauce. Ready in 25 minutes.

# Components:

→ Proteins

01 - 1 pound boneless, skinless chicken breast, diced
02 - 2 large eggs

→ Rice & Vegetables

03 - 3 cups cold cooked jasmine rice, preferably day-old
04 - 1 cup frozen peas and diced carrots
05 - 2 green onions, sliced

→ Sauces & Condiments

06 - 1/3 cup mayonnaise
07 - 1/4 cup Thai sweet chili sauce
08 - 1 tablespoon sriracha
09 - 1 tablespoon soy sauce

→ Cooking Oil

10 - 2 tablespoons vegetable oil, divided

# Directions:

01 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add diced chicken and cook for 5-7 minutes until golden and cooked through. Remove chicken from pan and set aside.
02 - Crack eggs into the same pan and scramble gently until just set, about 1-2 minutes. Remove eggs and combine with cooked chicken.
03 - Add remaining 1 tablespoon oil to the pan. Sauté peas and diced carrots for 2-3 minutes until just tender.
04 - Add cold jasmine rice to the pan. Break up any clumps and stir-fry for 2-3 minutes, allowing rice to crisp slightly.
05 - Return cooked chicken and eggs to the pan, stirring to combine thoroughly.
06 - In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, and soy sauce until smooth.
07 - Pour sauce over rice mixture. Stir well to coat all ingredients evenly, cooking for another 2-3 minutes until heated through.
08 - Sprinkle with sliced green onions and serve hot.

# Expert Advice:

01 -
  • The bang bang sauce is addictively creamy and spicy-sweet, turning ordinary fried rice into something restaurant-quality that tastes like you spent hours on it.
  • It comes together in under 30 minutes, making it perfect for those nights when you're tired but hungry for something bold and exciting.
  • Leftover rice transforms into pure gold instead of sitting forgotten in your fridge, and you'll feel resourceful using what you already have.
02 -
  • Day-old rice is absolutely essential; fresh, warm rice will turn into a mushy, stuck-together disaster no matter how skilled you are with the spatula.
  • Make your bang bang sauce while the rice cooks so it's ready to go the moment everything hits the pan at once; there's no time for whisking once you're in the middle of cooking.
03 -
  • Prep every ingredient before you start cooking; this dish moves fast once the pan is hot, and you won't have time to chop green onions while something is burning.
  • Use a wok if you have one—the sloped sides make it easier to keep ingredients moving and prevent them from sitting still long enough to stick or overcook.
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