Name: Bang Bang Fried Rice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 1/2 cups cooked rice (preferably day-old); 1 chicken breast, diced; 2 eggs, beaten; 1/2 cup diced carrots; 1/3 cup green peas; 2 cloves garlic, minced; 2 green onions, sliced (for garnish); 2 to 3 tablespoons soy sauce; 1 tablespoon oil (plus more as needed); 1/4 cup mayonnaise; 2 tablespoons sweet chili sauce; 1 tablespoon Sriracha (adjust to taste); 1 teaspoon rice vinegar; Salt and pepper, to taste

Jump to Recipe

Introduction

Bang Bang Fried Rice is a flavorful twist on classic fried rice with a creamy, spicy sauce that brings everything together. This dish is perfect for a quick weeknight dinner or a satisfying lunch. Packed with chicken, vegetables, and a zesty bang bang sauce, it’s sure to become a favorite.

Ingredients

1 1/2 cups cooked rice (preferably day-old)
1 chicken breast, diced
2 eggs, beaten
1/2 cup diced carrots
1/3 cup green peas
2 cloves garlic, minced
2 green onions, sliced (for garnish)
2 to 3 tablespoons soy sauce
1 tablespoon oil (plus more as needed)
1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon Sriracha (adjust to taste)
1 teaspoon rice vinegar

Instructions

Step 1: In a small bowl, mix together the mayonnaise, sweet chili sauce, Sriracha, and rice vinegar to create the bang bang sauce. Set aside.
Step 2: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the diced chicken, season with salt and pepper, and cook for 5–6 minutes until browned and cooked through. Remove the chicken and set aside.
Step 3: In the same pan, scramble the beaten eggs until just set. Remove the eggs and set aside.
Step 4: Add a drizzle of oil to the pan, then sauté the diced carrots and minced garlic for 2–3 minutes until softened. Stir in the green peas and cook for another minute.
Step 5: Add the cold rice to the pan. Stir-fry for 3–4 minutes on high heat, breaking up clumps and allowing the rice to crisp slightly.
Step 6: Return the cooked chicken and eggs to the pan. Stir well to combine. Add the soy sauce and mix evenly through the rice.
Step 7: Pour the prepared bang bang sauce over the rice mixture. Stir until everything is well coated and heated through.
Step 8: Garnish with sliced green onions and serve hot.

Tips & Variations

Use day-old rice for the best texture; fresh rice can be too soft and clumpy.
Swap the chicken for shrimp or tofu to suit your preference or dietary needs.
Add chopped bell peppers or snap peas for extra crunch and color.
Adjust the Sriracha amount in the bang bang sauce to control the heat level.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave, stirring occasionally to heat evenly. The sauce may thicken when chilled, so add a splash of water if needed during reheating.

How to Serve

A close-up view of a bowl filled with fried rice showing about three layers mixed together. The base layer is light brown cooked rice with a fluffy texture. Mixed into the rice are small bright orange carrot cubes and tiny green chopped spring onions scattered evenly across. On top are medium-sized browned pieces of cooked chicken with a slightly crispy surface. There are also soft yellow scrambled egg pieces spread over the rice, adding a gentle contrast in color. The bowl is white with a visible wooden spoon resting inside on the right side, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh rice instead of day-old rice?

Fresh rice tends to be softer and more moist, which can make the fried rice sticky or mushy. For best results, use rice that was cooked and refrigerated overnight.

Is there a substitute for mayonnaise in the bang bang sauce?

You can use Greek yogurt or a vegan mayo alternative if you prefer a lighter or dairy-free version. The flavor will be slightly different but still delicious.