Bang Bang Fried Rice
Bang Bang fried rice with chicken, vegetables, and creamy sweet-spicy Bang Bang sauce. A bold takeout-style rice dish.
Ingredients
- 3 cups cooked jasmine rice cold
- 1 pound boneless skinless chicken breast diced
- 2 tablespoons olive oil
- 2 large eggs
- 2 cloves garlic minced
- 1 cup frozen peas and carrots
- 2 tablespoons soy sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 green onions sliced
- Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 –2 tablespoons sriracha
- 1 teaspoon rice vinegar or lime juice
Instructions
- Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat.
- Add diced chicken, season with salt and pepper, and cook until fully cooked and lightly golden. Remove and set aside.
- Add eggs to the skillet and scramble until just set. Remove and set aside with chicken.
- Add remaining oil to the skillet. Stir in garlic and frozen vegetables and cook until fragrant.
- Add cold rice and spread evenly in the pan. Let it cook undisturbed for one minute, then stir.
- Drizzle soy sauce over the rice and toss until evenly coated.
- Return chicken and eggs to the skillet and stir to combine.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and vinegar or lime juice.
- Reduce heat to low and stir sauce into the rice until evenly coated.
- Add green onions, stir once more, and serve hot.
Notes
Use cold rice for the best texture. Add Bang Bang sauce over low heat to keep it creamy.