Bang Bang Fried Rice (Printable)

Crispy vegetables and tender chicken tossed in creamy Bang Bang sauce over aromatic jasmine rice for a bold Asian-inspired dinner.

# 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 preferred spice level)
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 fresh 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 at room temperature for later use.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add diced chicken, season generously with salt and pepper, and stir-fry for 5-6 minutes until golden brown and cooked through. Transfer to a plate and reserve.
03 - Add another tablespoon of oil to the hot wok. Toss in carrots and bell pepper, stir-frying for 2 minutes. Add thawed peas and half the sliced green onions, continuing to cook for 2-3 minutes until vegetables are crisp-tender.
04 - Push all vegetables to one side of the wok. Add remaining tablespoon of oil and pour in beaten eggs. Let sit undisturbed for 30 seconds until partially set, then scramble quickly and mix with the vegetables.
05 - Stir in minced garlic and ginger, cooking for just 30 seconds until fragrant. Be careful not to burn the garlic.
06 - Add chilled jasmine rice to the wok, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes, tossing constantly, until rice is thoroughly heated and beginning to develop a slight crispiness.
07 - Return cooked chicken to the wok. Pour half of the prepared Bang Bang Sauce over the mixture, tossing everything together until evenly coated. Continue cooking for 1 minute.
08 - Remove from heat immediately. Drizzle remaining Bang Bang Sauce over the top, then sprinkle with toasted sesame seeds and additional green onion slices. Serve hot while maintaining texture.

# Expert Tips:

01 -
  • The Bang Bang sauce creates this incredible sticky coating that clings to every grain of rice
  • It comes together in under 35 minutes but tastes like something youd order at a restaurant
  • You can customize the heat level and still get that perfect balance of sweet and spicy
02 -
  • Cold, day old rice is essential or your fried rice will turn into a sticky mushy mess
  • Have all ingredients prepped and ready before you start cooking because this moves fast
  • The sauce will thicken slightly as it coats the hot rice which is exactly what you want
03 -
  • A cold wok or skillet makes everything stick so always let your pan get properly hot before adding oil
  • Work in batches if your pan is crowded rather than overcrowding which leads to steaming instead of frying

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