Oh my gosh, you have to try this Bang Bang Fried Rice – it’s my go-to when I’m craving something spicy, satisfying, and ridiculously easy to make on busy weeknights! I stumbled upon this recipe when I had leftover rice and a serious craving for heat, and now it’s in our regular dinner rotation. The star is definitely the homemade bang bang sauce – just mayo, sweet chili sauce, sriracha, and a touch of honey come together in minutes to create this creamy, spicy-sweet magic that coats every bite.
What I love most (besides the flavor explosion) is how fast it comes together – we’re talking under 30 minutes from fridge to table. The sizzle of chicken hitting the hot pan, the smell of garlic and veggies cooking… it’s my kind of kitchen therapy after a long day. And don’t even get me started on those crispy bits of rice that get all caramelized in the wok – absolute perfection!
Why You’ll Love This Bang Bang Fried Rice
This isn’t just any fried rice – it’s the weeknight hero you didn’t know you needed! Here’s why it’ll become your new favorite:
- Lightning fast – Seriously, from fridge to table in 30 minutes flat (even faster if you cheat with pre-chopped veggies like I sometimes do)
- One pan wonder – Less dishes? Yes please! My kinda cooking
- Flavor bomb – That sweet-spicy-creamy bang bang sauce makes every bite addictive
- Totally customizable – Dial the heat up or down with the sriracha (my husband adds extra, I go lighter)
- Leftover magician – Turns sad fridge remnants into something spectacular
Trust me, once you try it, you’ll be hooked like we are!
Ingredients for Bang Bang Fried Rice
Okay, let’s raid the fridge and pantry! Here’s everything you’ll need for this flavor-packed fried rice (and yes, some of these measurements are totally adjustable – I eyeball the sauce ingredients half the time):
- 2 cups cooked rice – Day-old and cold is magic here! Fresh rice turns mushy (learned that the hard way)
- 1 lb chicken breast – Cut into bite-sized pieces (thighs work great too if you prefer)
- 2 tbsp vegetable oil – Divided for cooking chicken and veggies
- 2 eggs – Beaten (these make it extra hearty)
- 1/2 cup carrots – Diced small so they cook fast
- 1/2 cup peas – Frozen works perfectly (no need to thaw!)
- 1/4 cup onion – Diced (I use yellow, but red adds nice color)
- 2 green onions – Sliced for that fresh finish
Now for the star of the show – the bang bang sauce:
- 1/4 cup mayonnaise – Full-fat for best creaminess
- 2 tbsp sweet chili sauce – That perfect sweet base
- 1 tbsp sriracha – Adjust this to your heat tolerance!
- 1 tsp honey – Just a kiss of sweetness to balance
How to Make Bang Bang Fried Rice
Alright, let’s get cooking! This comes together so fast you’ll want everything prepped and ready to go before you turn on the stove. I’ve burned one too many onions while scrambling to chop carrots – learn from my mistakes!
Preparing the Bang Bang Sauce
First, let’s make that magical sauce! Just whisk together the mayo, sweet chili sauce, sriracha, and honey in a small bowl. Taste it – too spicy? Add more mayo. Need more kick? Squeeze in extra sriracha. This sauce is your playground!
Cooking the Chicken and Vegetables
Heat 1 tbsp oil in your largest skillet or wok over medium-high heat. When it shimmers, add the chicken pieces. Don’t crowd them! Cook 5-6 minutes until golden and cooked through (no pink inside). Remove and set aside.
Add the remaining oil, then pour in the beaten eggs. Scramble them quickly until just set – they’ll finish cooking later. Now toss in the onions, carrots, and peas. Stir-fry for 2-3 minutes until the veggies soften slightly but still have some crunch.
Combining Everything
Add the cold rice, breaking up any clumps with your spoon. Return the chicken to the pan, then pour that glorious bang bang sauce over everything. Stir like crazy until every grain of rice gets coated and everything’s piping hot – about 2 minutes. Finish with green onions and serve immediately while it’s sizzling!
Tips for Perfect Bang Bang Fried Rice
Here are my hard-earned secrets for fried rice that’ll make you feel like a takeout chef at home:
- Cold rice is key – Fresh rice turns gummy (I learned this the messy way). Day-old rice fries up perfectly!
- High heat = best flavor – That sizzle when everything hits the pan? That’s where the magic happens
- Taste your sauce first – Adjust the sriracha before adding – it’s easier to add heat than take it away
- Prep everything first – This cooks so fast you’ll burn ingredients if you’re chopping while cooking
- Don’t skimp on oil – Just enough prevents sticking and helps crisp everything beautifully
Follow these and you’ll have restaurant-quality fried rice every time!
Bang Bang Fried Rice Variations
Oh, the possibilities! This recipe is like your favorite pair of jeans – it looks good no matter how you dress it up. Here are my favorite ways to switch things up:
- Protein swap – Try shrimp (so quick!), ground pork, or crispy tofu for my veggie friends
- Veggie boost – Toss in bell peppers, broccoli, or mushrooms when the onions go in
- Rice alternatives – Brown rice works great, or go wild with cauliflower rice for low-carb
- Extra crunch – Top with crushed peanuts or crispy fried shallots for texture
The beauty? You can clean out your fridge and still end up with something delicious – that’s my kind of cooking!
Serving Suggestions for Bang Bang Fried Rice
This fried rice is a complete meal on its own, but I love serving it with cool, crunchy sides to balance the heat. My go-to? A quick cucumber salad with rice vinegar and sesame seeds. For spice lovers, set out extra sriracha for drizzling – my husband always drowns his plate in it! Sometimes I’ll add a fried egg on top for extra richness when I’m feeling fancy.
Storing and Reheating Bang Bang Fried Rice
Here’s the best part – this fried rice tastes almost as good leftover as it does fresh! Store any extras in an airtight container in the fridge for up to 3 days. When reheating, I always use a skillet with a tiny bit of oil over medium heat – it brings back that perfect crispy texture microwave can’t replicate. Just stir frequently until piping hot all the way through (about 5 minutes). If it seems dry, sprinkle with a teaspoon of water before heating. Trust me, those crispy revived bits the next day? Absolute magic!
Bang Bang Fried Rice Nutritional Information
Here’s the scoop on what’s in each delicious serving (about 1/4 of the recipe): roughly 480 calories with 30g protein to keep you full. Remember – these are estimates and will vary based on your exact ingredients and how generous you are with that addictive bang bang sauce!
Bang Bang Fried Rice FAQs
I get asked about this recipe all the time! Here are answers to the most common questions:
Can I make Bang Bang Fried Rice ahead?
Absolutely! Prep the sauce and chop veggies ahead. Just wait to cook until you’re ready to eat – fried rice is best fresh. Leftovers keep well though!
How can I reduce the heat?
Easy! Use less sriracha in the sauce or swap it for mild chili-garlic sauce. Add extra mayo or honey to balance what’s there.
What if I don’t have day-old rice?
No worries! Spread freshly cooked rice on a baking sheet and pop it in the fridge for 30 minutes to dry out slightly.
Can I freeze this?
Technically yes, but the texture won’t be as good. The rice gets mushy when thawed. I recommend enjoying it fresh or refrigerated.
What’s the best pan to use?
A wok is ideal, but any large skillet works. Just make sure it’s big enough so everything can get nicely browned!
Crazy Delicious 30-Minute Bang Bang Fried Rice Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A spicy and flavorful fried rice dish with chicken and a homemade bang bang sauce.
Ingredients
- 2 cups cooked rice (cold, day-old preferred)
- 1 lb chicken breast, cut into bite-size pieces
- 2 tbsp vegetable oil, divided
- 2 eggs, beaten
- 1/2 cup carrots, diced
- 1/2 cup peas
- 1/4 cup onion, diced
- 2 green onions, sliced
- 1/4 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust to taste)
- 1 tsp honey
Instructions
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey. Set aside.
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden and cooked through. Remove and set aside.
- Add remaining oil to the skillet. Pour in eggs and scramble until just set.
- Add onion, carrots, and peas. Stir fry for 2–3 minutes until slightly tender.
- Add cooked rice and stir well, breaking up any clumps.
- Return chicken to the pan and pour in the bang bang sauce. Toss until everything is evenly coated and heated through.
- Stir in green onions, adjust seasoning if needed, and serve hot.
Notes
- Use cold rice for best texture.
- Adjust sriracha for desired spiciness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg