Bang Bang Fried Rice (Printable version)
Creamy spicy fried rice with chicken, vegetables, and signature Bang Bang sauce ready in 35 minutes.
# What You'll Need:
→ Proteins
01 - 2 boneless skinless chicken breasts, diced (approximately 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 and Seasoning
14 - 3 tablespoons vegetable oil, divided
15 - 2 cloves garlic, minced
16 - 1 teaspoon ginger, minced
17 - Salt and freshly ground black pepper to taste
→ Garnish
18 - 2 tablespoons toasted sesame seeds
19 - Additional sliced green onions for topping
# Directions:
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. Add diced chicken, season generously with salt and pepper, and cook until golden brown and cooked through, approximately 5 to 6 minutes. Transfer to a plate and set aside.
03 - Add another tablespoon of oil to the hot skillet. Add carrots and bell pepper, stir-frying for 2 minutes. Add peas and half of the sliced green onions. Continue cooking until vegetables are just tender, about 2 to 3 additional minutes.
04 - Push vegetables to one side of the skillet. Add remaining oil and pour beaten eggs into the cleared space. Let eggs set for 30 seconds, then scramble until just cooked and mix with the vegetables.
05 - Add minced garlic and ginger to the skillet, stirring constantly for 30 seconds until fragrant. Be careful not to burn the garlic.
06 - Add chilled rice to the skillet, breaking up any clumps with a spatula. Stir-fry for 2 to 3 minutes until rice is thoroughly heated and slightly toasted.
07 - Return cooked chicken to the pan. Pour half of the Bang Bang Sauce over the rice mixture, tossing vigorously to coat everything evenly.
08 - Remove from heat immediately. Drizzle remaining Bang Bang Sauce over the top. Garnish with toasted sesame seeds and extra green onions. Serve hot while the sauce is creamy.
# Expert advice:
01 -
- The sauce strikes that perfect balance between creamy and spicy that keeps you going back for just one more bite
- Everything cooks in one pan and comes together in under 40 minutes even on your most exhausted weeknights
02 -
- Cold day old rice is non negotiable because fresh rice turns into mush the second it hits the wok
- Have your sauce ready before you start cooking because everything moves too fast once the heat is on
03 -
- Don't overcrowd your wok or everything will steam instead of fry so cook in batches if necessary
- Let the rice sit undisturbed for a minute between tosses to get those crispy toasted bits everyone fights over