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.