Description
Bang Bang Fried Rice is a quick and flavorful weeknight dinner made with crispy chicken, fluffy jasmine rice, colorful veggies, and a creamy sweet-spicy sauce that tastes better than takeout.
Ingredients
Scale
- 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
Bang Bang Sauce:
- 1/3 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon sriracha (more to taste)
- 1 tablespoon soy sauce
Instructions
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook diced chicken until golden and cooked through, about 5–7 minutes. Remove and set aside.
- In the same skillet, scramble the eggs until just set. Remove and add to the chicken.
- Add remaining oil and sauté peas and carrots until tender, about 2–3 minutes.
- Add cold rice, breaking up clumps. Let it cook undisturbed briefly to get lightly crispy.
- Return chicken and eggs to the skillet and stir to combine.
- In a bowl, whisk mayonnaise, Thai sweet chili sauce, sriracha, and soy sauce.
- Pour sauce into the pan and stir until evenly coated and heated through.
- Garnish with sliced green onions and serve hot.
Notes
- Cold rice works best for fried rice to prevent sogginess.
- Adjust sriracha to control spice level.
- Shrimp or tofu can be substituted for chicken.
- Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 165 mg