Bang Bang Fried Rice is a fun and tasty twist on traditional fried rice. It combines tender chicken, scrambled eggs, and colorful veggies all tossed together with an irresistible sauce that adds a sweet and spicy kick. This dish is perfect for a quick weeknight meal or a delicious lunch.
Why Make This Recipe
Making Bang Bang Fried Rice is a great choice for many reasons. First, it’s easy to prepare and can be made in under 30 minutes. Second, it’s a fantastic way to use up leftover rice and chicken. Plus, the combination of creamy mayonnaise and spicy chili sauce gives this dish a unique flavor that will have your family asking for seconds!
How to Make Bang Bang Fried Rice
Making Bang Bang Fried Rice is simple and straightforward. Here’s how you can do it:
Ingredients:
- 3 cups cold cooked jasmine rice
- 1 pound boneless skinless chicken breast, diced
- 2 tablespoons vegetable oil
- 2 large eggs
- 1 cup frozen peas and diced carrots
- 2 green onions, sliced
- 1/3 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon sriracha (more to taste)
- 1 tablespoon soy sauce
Directions:
- Cook the Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the diced chicken until it is golden and cooked through. Remove the chicken from the pan and set it aside.
- Scramble the Eggs: Crack the eggs into the same pan, scramble them gently, and cook until just set. Remove the eggs and add them to the cooked chicken.
- Sauté the Veggies: Add the remaining oil to the pan and sauté the peas and carrots until they are just tender.
- Add the Rice: Add the cold rice to the pan, breaking up any clumps. Let it crisp slightly for a good texture.
- Combine Everything: Return the chicken and eggs to the pan.
- Make the Sauce: In a bowl, whisk together the mayonnaise, Thai sweet chili sauce, sriracha, and soy sauce.
- Mix it All Together: Pour the sauce into the pan and stir everything until evenly coated and heated through.
- Garnish and Serve: Finish with sliced green onions and serve hot.
How to Serve Bang Bang Fried Rice
Serve Bang Bang Fried Rice hot, garnished with extra green onions. You can enjoy it on its own or pair it with a side salad or spring rolls for a complete meal.
How to Store Bang Bang Fried Rice
If you have leftovers, you can store Bang Bang Fried Rice in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pan over medium heat until heated through.
Tips to Make Bang Bang Fried Rice
- Use cold cooked rice for the best texture. Freshly made rice can be too sticky.
- Feel free to add other vegetables like bell peppers or broccoli for extra flavor.
- If you like it spicier, add more sriracha or some chopped red chili peppers.
Variation
You can easily make this dish vegetarian by replacing the chicken with tofu or additional veggies, and using a vegan mayonnaise alternative.
FAQs
1. Can I use brown rice instead of jasmine rice?
Yes, you can use brown rice. It will change the flavor and texture a bit, but it is just as delicious!
2. Is there a way to make this dish gluten-free?
Yes! Replace the soy sauce with a gluten-free soy sauce or tamari.
3. Can I prepare this in advance?
While it’s best fresh, you can prepare all the ingredients in advance and quickly cook everything when you’re ready to eat.
Enjoy making this delightful Bang Bang Fried Rice and share it with family and friends!
Bang Bang Fried Rice
Ingredients
Main ingredients
- 3 cups cold cooked jasmine rice Use cold cooked rice for the best texture.
- 1 pound boneless skinless chicken breast, diced
- 2 tablespoons vegetable oil
- 2 large eggs
- 1 cup frozen peas and diced carrots
- 2 green onions sliced For garnishing.
Sauce
- 1/3 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon sriracha More to taste.
- 1 tablespoon soy sauce Can be replaced with gluten-free soy sauce.
Instructions
Preparation
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the diced chicken until golden and cooked through. Remove the chicken from the pan and set it aside.
- In the same pan, crack the eggs, scramble gently, and cook until just set. Remove the eggs and add them to the cooked chicken.
- Add the remaining oil to the pan and sauté the peas and carrots until just tender.
- Add the cold rice to the pan, breaking up any clumps, and let it crisp slightly.
Mixing
- Return the cooked chicken and eggs to the pan.
- In a bowl, whisk together the mayonnaise, Thai sweet chili sauce, sriracha, and soy sauce.
- Pour the sauce into the pan and stir everything until evenly coated and heated through.
- Finish with sliced green onions and serve hot.
