Bang Bang Fried Rice is a delicious and easy dish that combines the bright flavors of Thai sauces with tender chicken and colorful vegetables. This dish takes advantage of cold jasmine rice to create a satisfying meal that everyone will love. It’s perfect for a weeknight dinner or a lunch that packs well. The creamy sauce and the crunch from the vegetables make each bite exciting. Plus, you can whip it up in under 30 minutes, making it a great choice for busy days. With just a few simple ingredients, you can enjoy a tasty Asian-inspired meal right at home.
Why You’ll Love This Bang Bang Fried Rice
You will enjoy Bang Bang Fried Rice for its bold flavors and fast cooking time. The combination of sweet chili sauce and sriracha gives it a nice kick without being too spicy. The dish is also very versatile; you can add different vegetables or adjust the spice level to fit your taste. It’s a fantastic way to use leftover rice, making it both practical and economical. Once you try this recipe, you will want to make it again and again!
How to Make Bang Bang Fried Rice
Ingredients You’ll Need
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
Step-by-Step Directions
- 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 the pan and set aside.
- Crack the eggs into the same pan, scramble gently, and cook until just set. Remove and add to the cooked chicken.
- Add the remaining oil and sauté the peas and carrots until just tender.
- Add the cold rice to the pan and break up any clumps, letting it crisp slightly for texture.
- Return the chicken and eggs to the pan.
- In a bowl, whisk together 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.
How to Serve Bang Bang Fried Rice
Serve Bang Bang Fried Rice warm, garnished with extra green onions if desired. It makes a great main dish on its own, but you could also pair it with a simple salad or steamed vegetables to complete your meal.
How to Store Bang Bang Fried Rice
If you have leftovers, store them in an airtight container in the fridge for up to three days. To reheat, use a microwave or heat gently in a skillet until warmed through.
Tips for the Best Bang Bang Fried Rice
Use cold rice for the best texture. Freshly cooked rice can become mushy. Also, feel free to customize the vegetables based on what you have at home. Adding bell peppers or broccoli can enhance both flavor and nutrition.
Recipe Variations
You can substitute the chicken with shrimp or tofu for a different flavor. Adjust the sauces to make it sweeter or spicier based on your preference.
Frequently Asked Questions (FAQs)
Can I use brown rice instead of jasmine rice?
Yes, brown rice can be used, but it may require more cooking time and may not get as crispy.
Can I make this recipe vegetarian?
Absolutely! Just skip the chicken and add your favorite vegetables or tofu instead.
How can I make it spicier?
You can add more sriracha or even some red pepper flakes for extra heat!

Bang Bang Fried Rice
A quick and flavorful dish combining jasmine rice with chicken, vegetables, and a creamy, spicy sauce.
- Total Time: 30 minutes
- Yield: 4 servings
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
Instructions
- 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 the pan and set aside.
- Crack the eggs into the same pan, scramble gently, and cook until just set. Remove and add to the cooked chicken.
- Add the remaining oil and sauté the peas and carrots until just tender.
- Add the cold rice to the pan and break up any clumps, letting it crisp slightly for texture.
- Return the chicken and eggs to the pan.
- In a bowl, whisk together 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.
Notes
Use cold rice for best texture. Customize vegetables based on availability.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
- Diet: Balanced
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg
