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Bang Bang Fried Rice with vibrant vegetables and spices on a plate

Bang Bang Fried Rice

A flavorful and easy recipe for Bang Bang Fried Rice, made with cold cooked jasmine rice, chicken, veggies, and a creamy, spicy sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 600
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 cups cold cooked jasmine rice Cold rice is key to prevent weeping.
  • 1 pound boneless skinless chicken breast, diced Budget-friendly options available.
  • 2 tablespoons vegetable oil
  • 2 large eggs Scramble gently.
  • 1 cup frozen peas and diced carrots Use a mix available in stores.
  • 2 green onions sliced Can be omitted if needed.
Sauce
  • 1/3 cup mayonnaise Gives the sauce a creamy texture.
  • 1/4 cup Thai sweet chili sauce
  • 1 tablespoon sriracha Adjust to taste for spice.
  • 1 tablespoon soy sauce Use gluten-free option if desired.

Method
 

Cooking the Chicken
  1. Heat 1 tablespoon of oil in a large skillet over medium-high heat and cook the diced chicken until golden and cooked through. Remove from pan and set aside.
Scrambling the Eggs
  1. Crack the eggs into the same pan, scramble gently, and cook until just set. Remove and add to the cooked chicken.
Sautéing Vegetables
  1. Add the remaining oil and sauté the peas and carrots until just tender.
Frying Rice
  1. Add the cold rice to the pan and break up any clumps, letting it crisp slightly for texture.
  2. Return the chicken and eggs to the pan.
Adding Sauce
  1. In a bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, and soy sauce.
  2. Pour the sauce into the pan and stir everything until evenly coated and heated through.
Serving
  1. Finish with sliced green onions and serve hot.

Notes

This rice can be stored in the fridge for 3–4 days and reheats well. Crisp it up in a skillet for best results.