Spicy Bang Bang Fried Rice: Zesty Weeknight Flavor (Print Version)

Whip up spicy Bang Bang Fried Rice! This quick recipe brings creamy, zesty flavors to your table with a kick. Perfect for a flavorful weeknight meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian Fusion
Dietary: Contains Dairy, Gluten

# Ingredients:

→ For the Fried Rice Base

01 - 3 cups day-old cooked rice (chilled)
02 - 1 tbsp cooking oil (vegetable or canola)
03 - 1 lb chicken breast, diced
04 - 2 large eggs, whisked
05 - 1 cup frozen peas and carrots blend
06 - 3 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated
08 - 3 tbsp low-sodium soy sauce
09 - 1 tsp sesame oil

→ For the Bang Bang Sauce

10 - ½ cup mayonnaise (full-fat)
11 - 2-3 tbsp sriracha (adjust to taste)
12 - 2 tbsp sweet chili sauce
13 - 1 tbsp fresh lime juice

→ Fresh Add-ins & Garnish

14 - 3 green onions, sliced (divided)
15 - ¼ cup fresh cilantro, chopped (optional)

# Instructions:

01 - First things first, get all your ingredients ready. Dice that chicken into bite-sized pieces, mince your garlic and ginger, and get those frozen peas and carrots waiting. Whisk your eggs in a small bowl and set aside. For the Bang Bang sauce, just whisk together the mayo, sriracha, sweet chili sauce, and lime juice in another bowl. This is where I always taste the sauce and adjust the spice—don't be afraid to make it your own! I always end up adding a bit more sriracha, honestly. The kitchen starts to smell amazing already, that zesty, sweet chili aroma is everything.
02 - Heat a large skillet or wok over medium-high heat with a splash of cooking oil. Add your diced chicken and cook until it's golden brown and cooked through, about 5-7 minutes. Season it lightly with salt and pepper while it cooks. This is where I sometimes get distracted and let a piece get a *little* too crispy, but hey, extra texture, right? Once it's done, scoop it out and set it aside, leaving any delicious drippings in the pan. Those little bits of flavor are gold, trust me.
03 - Pour your whisked eggs into the hot pan. Let them cook for a minute without stirring, then gently scramble them until they're just set but still soft. Don't overdo it! Nobody wants rubbery eggs in their Bang Bang Fried Rice. Once they're cooked, quickly remove them from the pan and join the chicken. This step happens fast, so be ready! I remember once, I thought I had more time, and my eggs turned into tiny, hard pebbles. Oops!
04 - Add a little more oil to the pan if needed. Toss in your minced garlic and ginger and stir-fry for about 30 seconds until they're fragrant. Oh, that smell! It's the best part. Then, add your frozen peas and carrots. Stir-fry for 2-3 minutes until they're vibrant and tender-crisp. You want them cooked but still with a bit of bite. This is where I sometimes add a cheeky dash of soy sauce to the veggies, just because.
05 - Now for the star! Add your day-old cooked rice to the pan. Break up any clumps with your spatula. Pour in the soy sauce and a good portion of your prepared Bang Bang sauce (reserve a little for drizzling later). Stir-fry everything together, really getting that sauce coated on every single grain of rice. Make sure the heat is still pretty high; we want some of those rice grains to get a little crispy! This is where the magic really starts to happen, seeing all those colors come together.
06 - Return the cooked chicken and scrambled eggs to the pan. Add most of your sliced green onions (save a few for garnish!). Stir everything together until it's well combined and heated through. Drizzle with a tiny bit of sesame oil—a little goes a long way here! Give it one final stir. Taste it! Adjust any seasonings. I often add a bit more sriracha if I'm feeling spicy. Serve it up hot, with those reserved green onions and fresh cilantro sprinkled over top. It looks so vibrant and smells absolutely incredible, ready for devouring!

# Notes:

01 - Always use cold, day-old rice for the best texture; it prevents mushiness.
02 - Store leftovers in an airtight container for up to 3-4 days in the fridge.
03 - Swap chicken for shrimp or tofu for a different protein twist; I've tried it, and it works!
04 - A sprinkle of toasted sesame seeds adds a lovely nutty crunch right before serving.

# Tools You'll Need:

01 - Large skillet or wok
02 - spatula
03 - mixing bowls

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 55g
Protein: 30g

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