Bang Bang Fried Rice (Printable Version)
Creamy, spicy fried rice with chicken, vegetables, and Bang Bang sauce
# What You Need:
→ 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
→ 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 and Seasoning
14 - 3 tablespoons vegetable oil, divided
15 - 2 cloves garlic, minced
16 - 1 teaspoon ginger, minced
17 - Salt and freshly ground black pepper to taste
→ Garnish
18 - 2 tablespoons toasted sesame seeds
19 - Additional sliced green onions for topping
# Directions:
01 - Whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and soy sauce in a small bowl until completely smooth. Set aside for later use.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Season diced chicken with salt and pepper, add to the pan, and cook until golden brown and cooked through, approximately 5-6 minutes. Transfer to a plate and set aside.
03 - Add another tablespoon of oil to the skillet. Add carrots and bell peppers, stir-frying for 2 minutes. Add peas and half the green onions, continuing to cook until vegetables are tender-crisp, about 2-3 additional minutes.
04 - Push vegetables to one side of the pan. Add remaining oil and pour beaten eggs into the cleared space. Let set for 30 seconds, then scramble until just set and combine with vegetables.
05 - Stir in minced garlic and ginger, cooking for 30 seconds until fragrant. Be careful not to burn the garlic.
06 - Add chilled rice to the skillet, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes, tossing frequently until rice is thoroughly heated.
07 - Return cooked chicken to the pan. Pour half of the Bang Bang Sauce over the rice mixture, tossing constantly to coat everything evenly.
08 - Remove from heat. Drizzle remaining Bang Bang Sauce over the top. Garnish generously with toasted sesame seeds and extra green onions. Serve immediately while hot.
# Expert Advice:
01 -
- The sauce clings to every grain of rice while keeping things perfectly creamy without being heavy
- It comes together in under 40 minutes but tastes like something from a restaurant kitchen
02 -
- Cold, day old rice is absolutely non negotiable here or you will end up with mushy fried rice
- Have all ingredients prepped and the sauce made before you start cooking because everything moves fast once the heat is on
03 -
- Heat your wok until it is practically smoking before adding oil for that authentic restaurant style sear
- Work in batches if your pan is crowded rather than overcrowding and steaming everything