Spicy Bang Bang Fried Rice: Quick Weeknight Meal (Print Version)
Whip up spicy Bang Bang Fried Rice for a quick, flavorful dinner. My easy recipe combines crispy rice with that creamy, tangy kick you love. Perfect for busy evenings!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Asian Fusion
Dietary: Contains Meat, Dairy (mayo)
# Ingredients:
→ Rice & Protein
01 -
4 cups day-old cooked rice, cold
02 -
1 lb boneless, skinless chicken breast, cut into 1/2-inch pieces (or shrimp/tofu)
→ Veggies & Aromatics
03 -
1 tbsp vegetable oil, plus more if needed
04 -
1 cup frozen mixed vegetables (peas, carrots, corn)
05 -
2 cloves garlic, minced
06 -
1 tsp fresh ginger, grated
07 -
2 large eggs, lightly beaten
08 -
2 green onions, chopped (for garnish)
→ Sauces & Seasonings
09 -
3 tbsp soy sauce (low-sodium preferred)
10 -
1 tsp sesame oil
11 -
1/2 cup mayonnaise (good quality like Hellmann's or Kewpie)
12 -
2 tbsp sweet chili sauce
13 -
1-2 tbsp sriracha (adjust to taste)
14 -
1 tbsp fresh lime juice
# Instructions:
01 -
In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and a squeeze of fresh lime juice. Give it a good stir until it’s smooth and beautifully orange. Taste it! This is where you can adjust the heat – want more bang? Add more sriracha. Less? Hold back a bit. I usually make it a little spicier than I think I want, then regret it, but it's all part of the fun, right? Set this aside.
02 -
Heat a large skillet or wok over medium-high heat with a tablespoon of oil. Add your chicken (or shrimp, or tofu) and cook until it's browned and cooked through. This usually takes about 5-7 minutes for chicken. Don't overcrowd the pan, or it'll steam instead of sear, and we want some nice color! I've definitely tried to cram too much in before, and the result was... sad. Remove the cooked protein and set it aside.
03 -
Add another splash of oil to the pan if needed. Toss in the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant—oh, that smell! It always makes my kitchen feel like a fancy restaurant. Then, add your frozen mixed vegetables. Cook for 3-4 minutes, stirring occasionally, until they're tender-crisp. We don't want mushy veggies, so keep an eye on them!
04 -
Push the veggies and aromatics to one side of the pan. Add the day-old cooked rice to the empty side. Let it sit undisturbed for a minute or two to get some crispy bits, then start stirring it into the veggies. Pour in the soy sauce and a dash of sesame oil, tossing everything together until the rice is evenly coated and heated through, about 3-5 minutes. This is where the magic happens, watching the rice transform!
05 -
Make a well in the center of the rice mixture. Crack in the eggs and quickly scramble them until just set, then stir them into the rice. Add the cooked chicken back into the pan. Give everything a good stir to combine. This is where you see all the components coming together, forming that beautiful Bang Bang Fried Rice base.
06 -
Drizzle about half of your prepared bang bang sauce over the fried rice. Toss gently to coat. You want to see that creamy, spicy sauce clinging to every grain of rice. Serve immediately, garnished with chopped green onions and a final drizzle of the remaining bang bang sauce. Honestly, this is the best part, seeing it all come together. Enjoy your Bang Bang Fried Rice!
# Notes:
01 -
Always use cold, day-old rice for the best fried rice texture; fresh rice gets mushy.
02 -
Store leftover Bang Bang Fried Rice in an airtight container for up to 3 days; reheat gently in a skillet.
03 -
Swap chicken for shrimp or tofu if you prefer; bell peppers are a great veggie addition.
04 -
Garnish generously with fresh green onions for a pop of color and flavor.
# Tools You'll Need:
01 -
Large skillet or wok
02 -
small mixing bowl
03 -
whisk
# Nutrition Facts (Per Serving):
Calories: 550 kcal
Total Fat: 25g
Total Carbohydrate: 55g
Protein: 30g