Bang Bang Fried Rice (Print Version)

Creamy, spicy fried rice with crispy vegetables, tender chicken, and signature Bang Bang sauce ready in 35 minutes.

# Recipe Ingredients:

→ Proteins

01 - 2 boneless skinless chicken breasts, diced (approximately 10 ounces)
02 - 2 large eggs, beaten

→ Vegetables

03 - 1 cup carrots, diced
04 - 1 cup bell pepper, diced (red or yellow)
05 - 1 cup frozen peas, thawed
06 - 4 green onions, sliced

→ Rice

07 - 3 cups cooked jasmine rice, chilled overnight

→ Bang Bang Sauce

08 - 1/3 cup mayonnaise
09 - 2 tablespoons sweet chili sauce
10 - 1 tablespoon sriracha (adjust to taste)
11 - 1 tablespoon honey
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon soy sauce

→ Frying & Seasoning

14 - 3 tablespoons vegetable oil, divided
15 - 2 cloves garlic, minced
16 - 1 teaspoon ginger, minced
17 - Salt and black pepper to taste

→ Garnish

18 - 2 tablespoons toasted sesame seeds
19 - Additional sliced green onions

# Directions:

01 - Whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and soy sauce in a small bowl until completely smooth. Set aside until ready to use.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add diced chicken, season generously with salt and pepper, and cook until golden brown and cooked through, approximately 5-6 minutes. Remove from pan and set aside on a plate.
03 - Add another tablespoon of oil to the skillet. Add carrots and bell pepper, stir-frying for 2 minutes. Add peas and half the green onions, continuing to cook until vegetables are just tender, about 2-3 more minutes.
04 - Push vegetables to the side of the pan. Add remaining oil and pour in beaten eggs. Let set for 30 seconds, then scramble and mix with the vegetables.
05 - Add minced garlic and ginger to the pan, stirring constantly for 30 seconds until fragrant, being careful not to burn them.
06 - Add chilled rice to the skillet, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes until rice is heated through and lightly toasted.
07 - Return cooked chicken to the pan. Pour half of the Bang Bang Sauce over the rice mixture, tossing everything together until evenly coated. Remove from heat immediately.
08 - Drizzle remaining Bang Bang Sauce on top of the fried rice. Garnish generously with toasted sesame seeds and extra sliced green onions. Serve immediately while hot.

# Expert Advice:

01 -
  • The Bang Bang sauce creates this incredible creamy-spicy coating that clings to every grain of rice
  • Its faster than ordering takeout but tastes like you spent hours perfecting the balance of flavors
  • The recipe is incredibly forgiving and adaptable to whatever vegetables you have in your crisper drawer
02 -
  • Using freshly cooked rice will turn this into a sticky, disappointing mess, so plan ahead or spread hot rice on a baking sheet to chill quickly
  • The pan needs to stay ripping hot throughout the entire process or the vegetables will steam instead of stir-fry
  • Reserve some sauce for drizzling at the end because the sauce that cooks with the rice will taste different from the fresh topping
03 -
  • Prep all your ingredients before you start cooking because stir-frying happens fast and there is no time to chop once the pan is hot
  • Warm your serving bowls in the oven so the rice stays piping hot from the first bite to the last

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