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Bang Bang Fried Rice
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Bang Bang Fried Rice is my current weeknight obsession, my meal prep hero, and honestly my lazy-Sunday treat all rolled into one bowl. This bang bang fried rice is creamy, spicy-sweet, a little crispy, loaded with protein, and it comes together SO fast that it almost feels like cheating… in a good way. If you love fried rice, and you love bang bang chicken or shrimp, this bang bang fried rice is going to make your whole week easier, tastier, and way more fun.
I stumbled into this recipe on a random Tuesday when I had leftover jasmine rice, some lonely chicken breasts, and exactly zero desire to make anything fussy. I whisked together my usual bang bang sauce, tossed it into my basic fried rice, and had that immediate “wait… why is this SO good?” moment. My kids inhaled it, my husband went back for thirds, and I wrote down every single step that night.
It’s cozy but bright, indulgent but still weeknight-friendly, and you can make it mild, medium, or “hello-sweat” spicy. It’s perfect for meal prep lunches, family dinners, or those nights when you want takeout flavor without the takeout price. All in one pan. Minimal chopping. Maximum flavor. Yes, yes, YES.
Why This Bang Bang Fried Rice Totally Belongs In Your Rotation
This dish is one of those rare unicorn recipes that makes everybody at the table happy at the same time, and that’s not an exaggeration. You get tender bites of golden chicken, fluffy eggs, pops of sweet peas and carrots, and then that bang bang sauce that’s creamy and sweet and spicy all at once, it just hugs every grain of rice. It’s comfort food but it’s not heavy, and you can absolutely make it lighter with a little less mayo or a brown rice swap if that fits your goals right now.
Busy parents love it because it’s a full meal in one pan—protein, veggies, carbs—no side dishes required if you don’t want them. Meal preppers love it because it reheats like a dream and doesn’t get weird in the fridge. Spice-lovers can add extra sriracha and make it wild, while spice-shy kiddos can have a milder scoop and still feel like they’re getting “fun rice.” And if you’re cooking on a budget (same), this is a seriously cost-conscious way to stretch one pound of chicken into 4–5 satisfying servings, which feels pretty amazing. It’s fast, flexible, forgiving, and honestly just ridiculously delicious, like way-better-than-it-should-be delicious.
What You’ll Need For Bang Bang Fried Rice
- 3 cups cold cooked jasmine rice
- 1 pound boneless skinless chicken breast, diced
- 2 tablespoons vegetable oil
- 2 large eggs
- 1 cup frozen peas and diced carrots
- 2 green onions, sliced
- 1/3 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon sriracha (more to taste)
- 1 tablespoon soy sauce
Jasmine rice is my top pick here because it has that slightly sticky, fluffy texture that fries up beautifully, but if you only have long grain or even leftover takeout rice—use it. The only non-negotiable is that the rice is COLD; day-old rice is best because it doesn’t turn mushy. For the chicken, boneless skinless breasts keep it lean and quick-cooking, but you could absolutely swap in boneless skinless thighs if you like them juicier, or even use tofu or shrimp if you’re going for a different vibe (yes, it still works!).
The bang bang sauce is the star: mayo for creaminess, Thai sweet chili for that sticky-sweet heat, sriracha for kick, and soy sauce for salty umami depth. Use any neutral oil you’ve got—canola, avocado, or even light olive oil. Frozen peas and carrots are such a weeknight hero; no peeling or chopping and they’re budget friendly and honestly pretty nutritious. I grab almost everything at my regular grocery store in Austin—no specialty shops required. And please, feel totally free to toss in extra veggies hiding in your fridge; this recipe LOVES your leftovers.
How To Make It (So Much Easier Than It Sounds)
Start with the chicken. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. When it’s hot and shimmering, add the diced chicken in a single layer and let it sear. Don’t stir constantly—give it a minute or two to get golden on one side, then toss and cook until it’s no longer pink inside, about 5–7 minutes depending on the size of your pieces. If it looks a little too brown, turn the heat down a bit, no big deal. Remove the chicken to a bowl and set it aside. You did the hardest part already.
In that same pan (no need to wash, flavor is flavor!), crack the eggs straight in. Scramble gently with a spatula and cook just until set, about 1–2 minutes. Don’t overthink it; if they look a little soft, that’s okay, they’ll keep cooking in the rice. Slide them out with the chicken. See? Still just one pan.
Add the remaining 1 tablespoon of oil to the pan and toss in the frozen peas and carrots. Sauté over medium-high heat for about 3–4 minutes, until they’re bright and just tender. If they were really icy going in and you see some water in the pan, let it cook off; you want the veggies to sizzle a bit. If they’re popping at you, turn the heat down. No stress.
Now the rice. Add the cold rice to the pan, breaking up any clumps with your spatula or spoon. It will look a little stubborn at first; give it 1–2 minutes and keep pressing and folding until the clumps come apart. Let the rice sit in a flat-ish layer for another 2–3 minutes, undisturbed, so some bits can crisp up. Those tiny crispy edges? Gold.
Return the chicken and eggs to the pan and gently toss everything together. You should have a beautiful colorful skillet situation happening right now.
In a small bowl, whisk together the mayonnaise, Thai sweet chili sauce, sriracha, and soy sauce until smooth and creamy. Taste it—if you like more heat, add another little swirl of sriracha. Don’t worry if it tastes strong on its own; it’s going to coat a LOT of rice.
Pour the sauce all over the rice mixture and stir, stir, stir until every grain looks glossy and evenly coated. This takes about 2–3 minutes over medium heat. If it feels too saucy at first, keep cooking; the rice will soak it up and it thickens as it hits the hot pan. If your pan suddenly seems dry, splash in a tablespoon of water and keep going.
Finish by sprinkling sliced green onions over the top. Give it a final toss or leave some scattered on top for color. Serve it hot, straight from the pan. Taste a bite (careful, it’s hot!) and tell me that isn’t wildly good.
Little Tricks To Make It Even Better
Cold rice really is the magic trick—if you only have freshly cooked rice, spread it on a baking sheet and pop it into the fridge for 30 minutes to dry it out a bit. You’ll get way less clumping. This recipe is perfect for using up leftover rice from last night’s takeout too. For make-ahead, you can cook the chicken and rice, mix the sauce, and store everything separately; then just combine in the pan when you’re ready to eat in 10 minutes flat.
Leftovers keep well in an airtight container in the fridge for up to 4 days. To reheat, I love tossing a portion in a skillet with just a teaspoon of oil or a splash of water, stirring over medium heat until hot—it brings back that little bit of crisp. Microwave works too; add a few drops of water, cover loosely, and heat in short bursts. For batch cooking, double everything and use the biggest skillet you own, or work in two rounds so the rice still gets that nice fry instead of steaming.
If you’re cooking for littles, dial back the sriracha in the main batch and let the grown-ups drizzle extra on their bowls. You can chop the veggies pretty small so they “blend in,” and maybe add a little extra sweet chili sauce if they like things on the sweeter side. And if something doesn’t go perfectly the first time? That’s okay. You’re learning, you’re feeding people you love, and you absolutely can do this.
How To Serve Bang Bang Fried Rice
Honestly, this is a full meal in a bowl, so most nights I just scoop it into big bowls, sprinkle a few extra green onions on top, and call it dinner. If I’m feeling fancy (or pretending I’m having a restaurant moment at home), I’ll add some sliced cucumber, a simple green salad, or steamed broccoli on the side for extra freshness. It’s fantastic with a squeeze of lime over the top if you like that tangy edge.
For gatherings, pile it into a big serving dish and let people scoop their own, with little bowls of extra sriracha and sweet chili sauce for customizing. It’s such a good game-day or movie-night option too—comforting, scoopable, totally casual. Leftovers turn into a super satisfying work lunch; I’ve even wrapped warmed bang bang fried rice in a
Bang Bang Fried Rice
A creamy, spicy-sweet, and protein-packed fried rice dish that is perfect for weeknight dinners or meal prep.
Ingredients
Main Ingredients
- 3 cups cold cooked jasmine rice Day-old rice works best.
- 1 pound boneless skinless chicken breast, diced Can substitute with chicken thighs or tofu.
- 2 tablespoons vegetable oil Any neutral oil works, such as canola or light olive oil.
- 2 large eggs Scrambled in the pan.
- 1 cup frozen peas and diced carrots No peeling or chopping required.
- 2 whole green onions, sliced For garnish.
Bang Bang Sauce Ingredients
- 1/3 cup mayonnaise Provides creaminess.
- 1/4 cup Thai sweet chili sauce For sticky-sweet heat.
- 1 tablespoon sriracha Adjust more to taste.
- 1 tablespoon soy sauce For salty umami depth.
Instructions
Preparing the Chicken
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Add diced chicken in a single layer and sear until golden brown, about 5–7 minutes.
- Remove chicken and set aside.
Cooking the Eggs
- In the same pan, crack the eggs and scramble gently for 1–2 minutes.
- Remove the eggs and set them aside with the chicken.
Cooking the Veggies
- Add the remaining tablespoon of oil to the pan and sauté frozen peas and carrots over medium-high heat for 3–4 minutes.
Adding Rice
- Add the cold rice to the pan, breaking up clumps as necessary.
- Let sit undisturbed for 2–3 minutes to allow some bits to crisp up.
Combining Ingredients
- Return the chicken and scrambled eggs to the pan and toss everything together.
Preparing the Sauce
- In a bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, and soy sauce until smooth.
Final Mixing
- Pour the sauce over the rice mixture and stir until evenly coated over medium heat.
- Adjust with water if it feels too saucy and continue to cook.
Serving
- Sprinkle sliced green onions over the top and serve hot.
Notes
For meal prepping, cook chicken and rice beforehand, mix sauce, and combine when ready to eat. Keeps in the fridge for up to 4 days. Can be reheated in a skillet with oil or water for crispiness.