Description
Bang Bang Fried Rice is a quick and easy flavor-packed dish combining crispy chicken, fluffy scrambled eggs, vibrant vegetables, and a creamy, spicy-sweet sauce. Perfect for a satisfying weeknight meal, this recipe uses day-old rice for the ideal texture and bursts with bold flavors from Thai sweet chili sauce, sriracha, and soy sauce.
Ingredients
Scale
Protein
- 1 lb Boneless Skinless Chicken Breast, diced
- 2 large Eggs
Rice and Vegetables
- 2 cups Cooked Jasmine Rice (preferably day-old and chilled)
- 1 cup Frozen Peas and Diced Carrots
- 3 stalks Green Onions, sliced for garnish
Sauces and Oils
- 1 tbsp Vegetable Oil
- 1/2 cup Mayonnaise
- 1/4 cup Thai Sweet Chili Sauce
- 1 tbsp Sriracha (adjust to taste)
- 2 tbsp Soy Sauce
Instructions
- Heat the Oil: Warm 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once shimmering, add diced chicken and sear until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- Scramble the Eggs: Crack the eggs into the hot skillet. Gently scramble until just set and fluffy, approximately 2-3 minutes. Remove from the pan and combine with the chicken.
- Sauté the Veggies: Add the remaining oil to the skillet. Toss in the frozen peas and diced carrots, sautéing for about 4-5 minutes until tender and bright in color.
- Crisp the Rice: Add the cold, day-old rice to the pan, breaking up any clumps. Stir-fry for about 5 minutes, allowing it to crisp slightly for a delightful texture.
- Combine Ingredients: Fold the previously cooked chicken and eggs back into the pan. Mix gently to combine everything evenly.
- Create the Sauce: In a bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, and soy sauce. Pour this sauce over the rice mixture and stir until everything is well-coated and heated through, about 2 minutes.
- Garnish and Serve: Finish with freshly sliced green onions sprinkled on top. Serve hot and enjoy each flavorful bite!
Notes
- Use day-old rice chilled in the refrigerator for best texture and to avoid sogginess.
- Adjust the amount of sriracha based on your spice preference.
- For a vegetarian option, omit chicken and increase vegetables or substitute with tofu.
- You can substitute Thai sweet chili sauce with a mix of honey and chili sauce in a pinch.
- Ensure the pan is hot enough before adding ingredients to achieve proper sear and texture.
- Leftovers store well in an airtight container refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
