Description
Bold Bang Bang Fried Rice is a vibrant and flavorful twist on classic fried rice, combining tender chicken, fluffy eggs, and crisp vegetables with a creamy, spicy bang bang sauce that’s surprisingly easy to make. Perfect for a quick weeknight dinner, this dish delivers balanced heat and savory satisfaction in every bite.
Ingredients
Scale
For the Fried Rice
- 1 1/2 cups cooked rice (preferably day-old)
- 1 piece chicken breast (diced)
- 2 eggs (beaten)
- 1/2 cup diced carrots (for quick cooking)
- 1/3 cup green peas (can use frozen)
- 2 cloves garlic (minced)
- 2 green onions (sliced for garnish)
- 2 to 3 tbsp soy sauce (adds salty umami)
- 1 tbsp oil (plus more as needed for frying)
For the Bang Bang Sauce
- 1/4 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp Sriracha (adjust to taste)
- 1 tsp rice vinegar
Instructions
- Prepare the Bang Bang Sauce: In a small bowl, combine the mayonnaise, sweet chili sauce, Sriracha, and rice vinegar. Stir until the sauce is smooth and creamy. Set this aside to let the flavors meld.
- Cook the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the diced chicken, seasoning it lightly with salt and pepper. Cook for 5 to 6 minutes until the chicken is golden brown and fully cooked through. Remove the chicken from the pan and set aside.
- Cook the Eggs: Using the same pan, pour in the beaten eggs. Stir gently and cook until the eggs are just set and fluffy. Remove the cooked eggs from the pan and combine them with the cooked chicken.
- Sauté the Vegetables: Add a splash more oil to the pan. Toss in the diced carrots and minced garlic. Sauté for 2 to 3 minutes until the carrots soften slightly and the garlic becomes fragrant.
- Add the Green Peas: Stir in the green peas and cook for an additional minute to warm them through.
- Fry the Rice: Incorporate the cold, day-old rice into the pan. Stir-fry over high heat for 3 to 4 minutes, breaking up any clumps, and allowing some of the rice to crisp up slightly for texture.
- Combine Chicken and Eggs: Return the cooked chicken and scrambled eggs to the pan. Mix thoroughly to combine all the ingredients evenly.
- Add the Bang Bang Sauce: Pour the prepared bang bang sauce over the rice mixture. Stir well until everything is coated with the creamy, spicy sauce and heated through.
- Garnish and Serve: Sprinkle the sliced green onions over the top of the fried rice before serving to add freshness and color.
Notes
- For best texture, use day-old rice as it prevents clumping and sogginess.
- Adjust the amount of Sriracha in the bang bang sauce to control the heat level.
- You can substitute the chicken with shrimp or tofu for a protein variation.
- If green peas are frozen, thaw them slightly before cooking for optimal texture.
- Feel free to add other vegetables like bell peppers or corn for extra flavor and color.
- Use a wok or a large skillet to ensure even cooking and easy stirring.
