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.