Bang Bang Fried Rice (Printable)

Spicy, creamy fried rice with chicken, vegetables, and Bang Bang sauce ready in 35 minutes.

# What You'll Need:

→ Proteins

01 - 2 boneless skinless chicken breasts diced about 10 ounces
02 - 2 large eggs beaten

→ Vegetables

03 - 1 cup carrots diced
04 - 1 cup bell pepper diced red or yellow
05 - 1 cup frozen peas thawed
06 - 4 green onions sliced

→ Rice

07 - 3 cups cooked jasmine rice chilled preferably day-old

→ Bang Bang Sauce

08 - 1/3 cup mayonnaise
09 - 2 tablespoons sweet chili sauce
10 - 1 tablespoon sriracha adjust to taste
11 - 1 tablespoon honey
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon soy sauce

→ Frying & Seasoning

14 - 3 tablespoons vegetable oil divided
15 - 2 cloves garlic minced
16 - 1 teaspoon ginger minced
17 - Salt and black pepper to taste

→ Garnish

18 - 2 tablespoons toasted sesame seeds
19 - Extra sliced green onions for serving

# How To Make It:

01 - Whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and soy sauce in a small bowl until completely smooth and well combined. Set aside for later use.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Season diced chicken with salt and pepper, add to the hot pan, and cook for 5-6 minutes until golden brown and cooked through. Remove chicken from pan and set aside on a plate.
03 - Add another tablespoon of oil to the skillet. Add diced carrots and bell pepper, stir-frying for 2 minutes. Add thawed peas and half of the sliced green onions. Continue cooking for 2-3 minutes until vegetables are just tender-crisp.
04 - Push vegetables to one side of the skillet. Add remaining oil and pour beaten eggs into the empty space. Let eggs set for 30 seconds, then scramble with a spatula and mix with the vegetables.
05 - Stir in minced garlic and ginger, cooking for 30 seconds until fragrant. Be careful not to burn the garlic.
06 - Add chilled jasmine rice to the skillet, breaking up any clumps with the spatula. Stir-fry for 2-3 minutes, tossing frequently, until the rice is heated through and slightly crispy.
07 - Return cooked chicken to the pan. Pour half of the Bang Bang Sauce over the rice mixture, tossing everything together until evenly coated. Cook for 1 additional minute.
08 - Remove from heat immediately. Drizzle remaining Bang Bang sauce over the top. Garnish with toasted sesame seeds and extra sliced green onions. Serve hot while the sauce is still creamy.

# Tips from dashanddishes:

01 -
  • The sauce clings to every grain of rice, ensuring no bland bites exist
  • Ready in under 40 minutes but tastes like takeout from your favorite spot
  • Easily adaptable for heat levels and protein preferences
02 -
  • Cold rice is non negotiable here as warm rice turns into mush
  • Have everything prepped before you start cooking since stir frying goes fast
  • The sauce thickens quickly when it hits the hot pan
03 -
  • Preheat your pan until it is smoking slightly before adding oil
  • Work in batches if your pan is overcrowded

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