Bang Bang Fried Rice

When I scoop this Bang Bang Rice onto a plate, the first thing I notice is how glossy and flavorful it looks. The rice isn’t dry or bland, it’s coated in that creamy sweet chili sauce that gives it that signature bang bang flavor. You can see the chunks of golden seared chicken mixed throughout, soft scrambled eggs folded in, and pops of color from the carrots, peas, and fresh green onions.

The sauce clings to every grain of rice. It’s slightly sweet, a little spicy from the sriracha, and balanced out by the soy sauce. When I take a bite, I get tender chicken, fluffy egg, and that perfect fried rice texture where some grains are soft and others have just a little crisp from the pan.

It smells like takeout, but it tastes fresher and better because I control everything going into it.

Why You’ll Love This Recipe

You’ll love this because it hits every flavor note.

• Savory from the soy sauce.

• Sweet from the chili sauce.

• Creamy from the mayo.

• A little heat from the sriracha.

• It’s fast.

• It uses simple ingredients.

• It’s customizable.

• It’s meal prep friendly.

And it tastes like something you paid for, but made in your own kitchen in under 30 minutes.

Bang Bang Fried Rice

Bang Bang Rice is a bold, flavor-packed fried rice made with tender chicken, scrambled eggs, peas, carrots, and a creamy sweet chili sriracha sauce. It’s quick, easy, and better than takeout.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American, Chinese

Servings 6

Ingredients

  

• 3 cups cold cooked rice
• 1 pound boneless skinless chicken breast diced
• 2 tablespoons vegetable oil
• 3 large eggs
• 1 onion diced
• 3 cloves garlic minced
• 1 cup frozen peas and diced carrots
• 2 green onions sliced
• ⅓ cup mayonnaise
• ¼ cup Thai sweet chili sauce
• 1 tablespoon sriracha more to taste
• 3 tablespoons soy sauce

Instructions

 

• Heat 1 tablespoon of vegetable oil in a large skillet over medium high heat.
• Add diced chicken and cook until golden brown and fully cooked through, about 5 to 7 minutes. Remove from the pan and set aside.
• In the same pan, crack in the eggs. Scramble gently until just set.
• Add the remaining tablespoon of oil. Sauté diced onion and garlic for about 2 minutes until fragrant. Add peas and carrots and cook until just tender.
• Add the cold rice to the pan. Break up any clumps and spread it out. Let it sit for short intervals to develop slight crispness before stirring.
• Add Soy Sauce
• Return the chicken and eggs to the pan. Stir to combine.
• In a separate bowl, whisk together: Mayonnaise, Thai sweet chili sauce and Sriracha
• Pour the sauce into the skillet. Stir until everything is evenly coated and heated through.
• Top with sliced green onions. Serve hot and enjoy.

Video

Recipe Tips

Use cold, day old rice. Fresh rice holds too much moisture and will turn mushy. Cold rice separates better and gives you that classic fried rice texture with slightly crispy edges.

Also, don’t overcrowd the pan. Let the rice sit for 30 to 60 seconds at a time before stirring so it can develop texture.

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