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Bang Bang Fried Rice
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Bang Bang Fried Rice is my ultimate weeknight “I cannot think but I still want something AMAZING” dinner, and I’m not exaggerating even a little. This bang bang fried rice is creamy, spicy, a little sweet, super comforting, and somehow still feel-light-enough-for-a-busy-Tuesday all at once. It’s fried rice with a dreamy, tangy bang bang sauce that hugs every grain of rice, every tiny veggie, every little piece of chicken.
I stumbled into this recipe on a very tired Sunday, staring at leftover jasmine rice, one lonely chicken breast, and a half-bottle of Thai sweet chili sauce. You know that moment when you think, “Ugh, I should order takeout,” but your budget and your brain both scream NO? That was me. So I did what I always do—I played. And this Bang Bang Fried Rice basically exploded into our regular rotation that night. My kids inhaled it. My husband asked for seconds and thirds. I ate it cold from the fridge at 10 p.m. No regrets.
This dish is fast, it uses basic pantry ingredients, it’s totally customizable for different diets, and it tastes like something from a trendy takeout spot—only YOU made it. In your kitchen. In about 25 minutes. You can absolutely do this, and it’s going to be SO good!!
Why This Bang Bang Fried Rice Totally Wins Dinner
Let me tell you why this rice is such a star, because it really is, it really truly is. First, it hits all the cravings at once: creamy from the mayo, spicy from the sriracha, sweet and tangy from the Thai chili sauce, and savory from the soy sauce and chicken. Every bite is a little firework, which is exactly what weeknight dinners need sometimes, right?
Second, it’s wildly flexible. Cooking for picky kids? Dial back the sriracha and they’ll still get that fun “bang bang” flavor with zero tears. Trying to eat a bit lighter? You can use light mayo, less oil, and extra veggies, and it still tastes like a treat. Meal prepper life? This reheats like a dream and honestly tastes even better the next day.
Third, you’re using leftover rice. That means you’re saving money, you’re reducing waste, and you’re turning “meh” leftovers into something you’ll actually look forward to. For my budget-conscious friends, this is a BIG win. And if you’re gluten-free or dairy-free, it’s easy to tweak—use gluten-free soy sauce and a dairy-free mayo, and you’re basically there.
Most of all, it’s low-stress. Nothing fussy, nothing complicated, no weird ingredients that require a special store run. Just simple, repeatable steps. You can make this once and then, honestly, you’ll feel confident enough to riff on it forever. That’s my favorite kind of recipe. Easy. Delicious. Totally yours.
Ingredients You’ll Need (And How To Make Them Yours)
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
Let’s spotlight a few things. The cold cooked jasmine rice is the secret hero—cold rice fries up better, stays fluffy, and doesn’t turn mushy. If you only have leftover basmati or long-grain white rice, totally fine, use it. Brown rice? Go for it. A little more chewy but still so good and a bit higher in fiber, if that’s your thing.
Chicken breast keeps it lean and high-protein, but you can swap in chicken thighs, shrimp, tofu, or even leave it protein-light and just load up on veggies. I often grab a bag of frozen mixed veggies at H‑E‑B or Costco when they’re on sale; whatever blend you like will work. Peas and carrots are classic, but edamame, corn, or diced bell peppers are fun too.
Mayonnaise is what makes the bang bang sauce creamy and clingy. Light mayo or avocado oil mayo both work nicely. Thai sweet chili sauce plus sriracha is where the “bang” happens—sweet, spicy, tangy, all in one. Adjust the sriracha to your heat preference; no food drama needed. Soy sauce brings in that salty, umami depth—use low sodium if you’re watching salt, or tamari/coconut aminos if you need it gluten-free.
Cost tip from my own cart: buy store-brand frozen veggies, big bags of rice, and family packs of chicken. Then this meal becomes seriously cheap, especially considering how many portions you get. And please experiment—swap sauces, play with veggies, bump up the spice. This recipe is exactly the kind that forgives and adapts!!
How To Make Bang Bang Fried Rice (Step-by-Step Confidence)
Start with the chicken:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. When it shimmers, add the diced chicken. Cook until golden and cooked through, about 5–7 minutes, stirring occasionally. Don’t panic if it browns a little more in spots—that’s flavor. Remove the chicken from the pan and set it aside on a plate.
Now the eggs:
In that same pan, crack in the two eggs. Scramble gently with a spatula, pushing them around until just set—soft, not rubbery. This usually takes 1–2 minutes. Don’t worry if they look a little messy; they’ll mix into the rice. Scoop them out and add them to the plate with the chicken.
Veggie time:
Add the remaining 1 tablespoon of oil to the pan. Toss in the frozen peas and carrots. Sauté for 3–4 minutes, until they’re heated through and just tender. If they steam a bit, that’s okay. You want them hot and a tiny bit firm, not mushy.
Bring in the rice:
Add the cold jasmine rice straight from the fridge. Break up any clumps with your spatula. Let it sit for a minute or two at a time so it can crisp slightly on the bottom, then stir. You’re going for hot, steamy rice with a few toasty bits. If your rice seems dry, that’s fine because the sauce will coat everything in a minute.
Reunite the crew:
Return the cooked chicken and scrambled eggs to the pan. Toss everything together so there’s chicken and egg in every scoop. If the pan feels crowded (it will), just keep stirring gently; you’re doing it right.
Whisk the bang bang sauce:
In a small bowl, whisk together the mayonnaise, Thai sweet chili sauce, sriracha, and soy sauce until smooth and creamy. Taste it—this is your moment to adjust the heat. Want more kick? Add a little extra sriracha. Want it sweeter? Another splash of chili sauce.
Sauce it up:
Pour the sauce over the rice mixture and stir, stir, stir until every grain is coated and everything is heated through, about 2–3 more minutes. The rice should look glossy and slightly creamy, not soupy. If it looks too thick, a tablespoon of water or a splash more soy sauce loosens it right up—don’t stress.
Finish with freshness:
Turn off the heat and shower the top with sliced green onions. Give it one last gentle toss. Taste again for seasoning—maybe a pinch of salt or an extra dot of sriracha—and then serve hot. You just made bang bang fried rice and honestly, it smells outrageously good, doesn’t it??
Little Tricks To Make This Even Easier
Use day-old rice whenever possible—make extra rice one night, cool it, then stash it in the fridge for this recipe. If you’re in a rush and only have freshly cooked rice, spread it on a sheet pan and pop it in the fridge or freezer for 20 minutes to dry out a bit. Not perfect, but it works.
For meal prep, portion the finished fried rice into containers and let it cool before refrigerating. It will keep for about 3–4 days. Reheat in the microwave with a damp paper towel on top, or in a skillet with a spoonful of water to steam it back to life. The flavor actually deepens a bit as it sits, which I completely love.
Batch cooking? Double the recipe in a big wok or use two pans side-by-side. Just don’t overload one small pan or your rice will steam instead of fry. For kids or spice-shy folks, serve the rice with the base sauce made mild (less sriracha) and keep extra hot sauce at the table. Everyone wins.
And remember, you’re in charge here. If a step feels intimidating, slow down. Read it again. You absolutely have the skills you need—this is a stir-fry, not a final exam. Teacher brain talking, but seriously, you’ve got this.
How To Serve It (And Keep It Fun)
Bang Bang Fried Rice is a full meal all by itself, but it also loves company. I like to serve it in big shallow bowls with extra sliced green onions and maybe a drizzle of sriracha across the top for that restaurant look. If I’m making it for a casual dinner with friends, I’ll add a quick cucumber salad or steamed broccoli on the side to bring in something fresh and crunchy.
It’s also perfect for “clean out the fridge” night—add leftover roasted veggies, a handful of spinach, or even some chopped rotisserie chicken if you want a double-protein moment. For a lighter meal, serve smaller portions alongside a big green salad with a citrusy dressing. For my kids, I sometimes top theirs with a fried egg instead of mixing the egg in, because the runny yolk makes everything extra saucy and they think it’s the coolest thing ever.
Leftovers are fantastic straight from the fridge for lunch (yes, I do this, and yes, I’m telling on myself), or you can turn them into rice-stuffed bell peppers baked in the oven until warm. The point is: this recipe plays nicely with whatever you’ve got. Just promise me you’ll actually sit and enjoy it, okay?
Bang Bang Fried Rice FAQs
Yes, absolutely. You can skip the chicken entirely and add extra veggies like broccoli, edamame, or mushrooms, or swap in tofu or shrimp. Just cook your chosen protein first, set it aside, and follow the rest of the steps the same way.
It doesn’t have to be. Use less sriracha (or none) in the sauce and let adults add extra heat at the table. The Thai sweet chili sauce is more sweet than spicy, so most kids do fine with it, especially when it’s mixed with the creamy mayo.
Yes. Long-grain white, basmati, or even brown rice will work. The most important thing is that the rice is cooked and chilled so it fries instead of turning sticky. The texture will change slightly, but the flavors stay amazing.
Cool the rice completely, then store it in an airtight container in the fridge for up to 3–4 days. Reheat in the microwave with a damp paper towel over the top, or warm it in a skillet with a splash of water or a tiny bit of oil until heated through.
You can. Use light mayo, reduce the amount slightly, or swap part of it for plain Greek yogurt (it will be a bit tangier). You can also cut down on the sweet chili sauce if you’re watching sugar and add a squeeze of lime for brightness.
This Bang Bang Fried Rice is easy, fast, ridiculously flavorful, and totally adaptable to your mood and your fridge. It’s one of those dinners that feels special but fits into real life, which is exactly what we need more of.
If you try it, tell me how you made it your own—drop a comment, ask a question, or tag me on social if you share a photo. I LOVE seeing your versions, even the messy ones. Now go grab that leftover rice and make some serious magic tonight…
Bang Bang Fried Rice
This Bang Bang Fried Rice is a creamy, spicy, and tangy weeknight dinner that transforms simple ingredients into an amazing meal.
Ingredients
Main Ingredients
- 3 cups cold cooked jasmine rice Leftover rice works best.
- 1 pound boneless skinless chicken breast, diced Can substitute chicken thighs, shrimp, or tofu.
- 2 tablespoons vegetable oil Used for cooking.
- 2 large eggs Scrambled and mixed into the rice.
- 1 cup frozen peas and diced carrots Can use other mixed veggies.
- 2 each green onions, sliced For garnish.
Bang Bang Sauce
- 1/3 cup mayonnaise Light mayo can be used for a healthier option.
- 1/4 cup Thai sweet chili sauce Adjust based on sweetness preference.
- 1 tablespoon sriracha Add more to taste.
- 1 tablespoon soy sauce Use low sodium if needed.
Instructions
Cook Chicken
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook until golden, about 5–7 minutes.
Scramble Eggs
- In the same pan, crack in the eggs and scramble gently until just set, about 1–2 minutes. Remove to a plate with the chicken.
Sauté Vegetables
- Add the remaining tablespoon of oil to the pan and toss in the frozen peas and carrots. Sauté for 3–4 minutes until heated through.
Add Rice
- Add the cold jasmine rice. Break any clumps and let it crisp slightly at the bottom, then stir until hot.
Combine Ingredients
- Return the cooked chicken and scrambled eggs to the pan. Toss everything together until evenly mixed.
Prepare Bang Bang Sauce
- In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, and soy sauce until smooth. Adjust for heat.
Mix It All Together
- Pour the sauce over the rice mixture and stir until every grain is coated and heated through, about 2–3 minutes.
Finish and Serve
- Turn off the heat and top with sliced green onions. Adjust seasoning if needed and serve hot.
Notes
Use day-old rice for best results. Leftovers keep for 3-4 days in the fridge. Can be served with extra toppings or alongside a salad.