Bang Bang Fried Rice: Spicy, Creamy, and Flavor-Packed
Bang Bang Fried Rice is a spicy, creamy, and savory stir-fry loaded with chicken, vegetables, and a delicious bang bang sauce for a quick weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2–3 servings
- Category: Main Dish, Stir Fry
- Method: Stir Fry
- Cuisine: Asian Fusion
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
- In a small bowl, mix mayonnaise, sweet chili sauce, Sriracha, and rice vinegar to create the bang bang sauce. Set aside.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add diced chicken, season with salt and pepper, and cook for 5–6 minutes until browned and cooked through. Remove and set aside.
- In the same pan, scramble the beaten eggs until just set. Remove and set aside.
- Add another drizzle of oil, sauté diced carrots and garlic for 2–3 minutes until softened. Stir in green peas and cook for another minute.
- Add cold rice to the pan. Stir-fry for 3–4 minutes on high heat, breaking up clumps and allowing it to crisp.
- Return the chicken and eggs to the pan. Stir well. Add soy sauce and mix evenly.
- Pour the bang bang sauce over the rice mixture and stir until everything is well coated and heated through.
- Garnish with green onions and serve hot.
Notes
- Day-old rice works best for stir-frying to prevent sogginess.
- Adjust Sriracha and sweet chili sauce to control spiciness.