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.
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.
