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Bang Bang Fried Rice
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Oh my gosh — Bang Bang Fried Rice is a total game-changer, and yes, Bang Bang Fried Rice is the star here, the star!!! This Bang Bang Fried Rice recipe is what your weeknight dinners have been missing: FAST, flavorful, health-friendly-ish (yes, you can make it lighter), and perfect for meal prep or a hungry family. Want something spicy-sweet, creamy, and so comforting all at once? Want a one-skillet dinner that feels special but is actually EASY? You can do this! I stumbled on this combo when I was testing spicy mayo blends (teacher brain, always experimenting), and then — boom — the whole kitchen smelled like heaven. Don’t worry, it’s doable. Really doable. And if you love bold sauces and easy dinners, you’ll want to pin this, save it, make it again and again!!! Also, if you’re in the mood for an indulgent dessert after, try this mango coconut sticky rice I adore (yes, I’m linking my favorites, because sharing is caring).
Why You’ll Love This Bang Bang Fried Rice
This dish hits so many happy notes — spicy, sweet, creamy, crunchy — and it’s FAST, like under 30 minutes fast. It’s comforting and exciting at the same time, comforting and exciting, you know? Perfect for meal preppers who want reheatable lunches, perfect for busy parents who want dinner on the table without the fuss, and perfect for Pinterest users who are chasing that picture-perfect skillet moment. The chicken is lean and satisfying (health mention! try chicken breast or swap for tofu), the rice gets a little crisp for texture, and the bold bang bang sauce brings everything together — SO GOOD, SO GOOD. You’ll feel really proud making it, you’ll want to tell everyone, you’ll make it again, because it’s that easy and that delicious. Trust me, trust me, you’ll love it!!!
Ingredients
- 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
Spotlight: the Thai sweet chili sauce is the secret that makes the "bang" — sweet, tangy, simple. Mayonnaise sounds weird but it makes the sauce luxuriously creamy without heavy cream. Want it lighter? Use light mayo or Greek yogurt (experiment!). No chicken? Try extra firm tofu or canned chickpeas for a plant-forward twist. I buy my jasmine rice at the big grocery store or the local Asian market for best price and aroma. Cost-conscious tip: use day-old rice (leftovers!) — saves money, saves time. You can totally swap veg — frozen mixed veg works great. (Also note: no pork here, none. Yay.) And if you collect recipes like I do, you might also like this hearty stuffed bell peppers with ground beef and rice recipe for a totally different weeknight vibe.
The Process — Quick, Easy, and Very Yummy
Heat 1 tablespoon of oil in a large skillet over medium-high heat and cook the diced chicken until golden and cooked through. It should take about 6–8 minutes — you want a little color, that caramelization is flavor. Don’t worry if it’s not perfect, just get a nice sear, that’s the goal.
Remove from pan and set aside. Easy. Rest the chicken while you work on the eggs.
Crack the eggs into the same pan, scramble gently, and cook until just set. Remove and add to the cooked chicken. The eggs add silk and fun texture. Quick and done.
Add the remaining oil and sauté the peas and carrots until just tender. About 2–3 minutes. They should still have a little snap. Don’t overcook. I say that like your teacher self: Don’t overcook.
Add the cold rice to the pan and break up any clumps, letting it crisp slightly for texture. This step is magical — cold rice makes fried rice that has personality, crisp edges, little pockets of toasted grain. Saute for 3–5 minutes. Hear that sizzle? That’s good.
Return the chicken and eggs to the pan. Mix and warm through. It comes together fast now. So satisfying. So satisfying.
In a bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, and soy sauce. Taste. Add more sriracha if you want heat. This sauce is creamy, spicy, sweet — it’s the bang.
Pour the sauce into the pan and stir everything until evenly coated and heated through. Finish with sliced green onions and serve hot. Plate it up. Smile. Enjoy!!! (Meta-commentary: I know, I know — I’m excited.)
Tips & Tricks
Keep the rice cold — day-old is best, but if you’re in a hurry, spread freshly cooked rice on a tray to cool quickly. Make-ahead? Yes — cook rice and dice chicken the night before and store separately, then assemble in 10 minutes. Leftovers store well in the fridge for 3–4 days; reheat gently in a skillet to keep texture, or microwave with a splash of water to revive. Batch cooking? Double the recipe and portion into meal prep containers for lunches. Kid-friendly? Reduce the sriracha and stir in a little extra mayo for a milder sauce — kids usually love it. Teacher-voice: taste as you go, adjust the heat, you got this.
Serving Suggestions
Serve this with a simple cucumber salad or quick stir-fried greens for freshness. Garnish with extra green onions, sesame seeds, or a lime wedge if you like brightness. It’s casual; scoop into bowls, family-style, whatever your vibe. Great for weeknight dinners, potlucks, or a cozy night in. I personally like it with a side of steamed broccoli and pickled radishes (it cuts the richness beautifully). Leftovers are great in lettuce wraps the next day, or tossed into an omelet for breakfast — weird? Maybe. Delicious? Definitely. Try it, try it!!!
Frequently Asked Questions
Absolutely — swap the chicken for firm tofu or extra veggies and use the same sauce. It’s still flavorful, still satisfying.
It can be as spicy as you like — start with the recipe amount of sriracha and add more to taste. Kids? Use less, or omit, and add a drizzle for adults at the table.
Jasmine is my favorite for aroma and texture, but long-grain will work. Day-old rice gives the best texture — cold rice, crisp edges, yum.
You can, but texture changes. I recommend refrigerating for up to 4 days and reheating in a skillet. If you freeze, do it in portions and accept a slightly softer texture after thawing.
Restate: it’s easy, it’s delicious, it’s surprising, it’s satisfying. Try it, tweak it, make it yours — I want to see your photos, send them, tag me (Instagram, Pinterest — you know the drill). Questions? Ask away, I answer! You can do this — really!!!
Bang Bang Fried Rice
A quick and flavorful one-skillet dish featuring bright flavors from a creamy bang bang sauce and crispy rice, perfect for weeknight dinners or meal prep.
Ingredients
Main Ingredients
- 3 cups cold cooked jasmine rice Day-old rice works best for texture.
- 1 pound boneless skinless chicken breast, diced Can substitute with firm tofu or canned chickpeas for a vegetarian option.
- 2 tablespoons vegetable oil Divided for cooking.
- 2 large eggs Scramble and add for texture.
- 1 cup frozen peas and diced carrots Fresh vegetables can be used as well.
- 2 whole green onions, sliced For garnish.
Bang Bang Sauce
- 1/3 cup mayonnaise Can use light mayo or Greek yogurt for a lighter sauce.
- 1/4 cup Thai sweet chili sauce This adds sweetness and flavor.
- 1 tablespoon sriracha Adjust to taste for heat.
- 1 tablespoon soy sauce For added umami flavor.
Instructions
Cooking Chicken
- Heat 1 tablespoon of oil in a large skillet over medium-high heat.
- Cook the diced chicken until golden and cooked through, about 6–8 minutes.
- Remove from pan and set aside to rest.
Cooking Eggs
- Crack the eggs into the same pan and scramble gently until just set.
- Remove and add to the cooked chicken.
Cooking Vegetables and Rice
- Add the remaining oil and sauté the peas and carrots until just tender, about 2–3 minutes.
- Add cold rice to the pan, breaking up any clumps, and let it crisp slightly for texture, about 3–5 minutes.
- Return the cooked chicken and eggs to the pan, mixing and warming through.
Making Bang Bang Sauce
- In a bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, and soy sauce.
- Taste and adjust sriracha for heat.
Combining and Serving
- Pour the sauce into the pan and stir until everything is evenly coated and heated through.
- Finish with sliced green onions and serve hot.
Notes
To make this dish vegetarian, substitute chicken with firm tofu or additional vegetables. For a milder sauce, reduce the sriracha and add more mayo. Store leftovers in the fridge for 3–4 days.