Bang Bang Fried Rice (Printable)
Vibrant fried rice with creamy Bang Bang sauce, colorful vegetables, and perfect chili kick
# What You'll Need:
→ Rice
01 - 4 cups cooked jasmine or long-grain rice, preferably day-old and cold
→ Vegetables
02 - 1 cup red bell pepper, diced
03 - 1 cup carrots, finely diced
04 - 1 cup frozen peas
05 - 3 green onions, sliced, reserve some for garnish
06 - 3 cloves garlic, minced
→ Bang Bang Sauce
07 - 1/3 cup mayonnaise
08 - 2 tablespoons sweet chili sauce
09 - 1 tablespoon Sriracha, adjust to taste
10 - 1 tablespoon lime juice
11 - 1 teaspoon soy sauce
→ Fried Rice Base
12 - 2 tablespoons vegetable oil
13 - 2 large eggs, lightly beaten
14 - 1 tablespoon soy sauce
15 - 1 teaspoon sesame oil
16 - Salt and pepper to taste
# How to Make It:
01 - Whisk together mayonnaise, sweet chili sauce, Sriracha, lime juice, and 1 teaspoon soy sauce in a small bowl until smooth. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until just set, about 1 minute. Transfer to a plate and reserve.
03 - Add remaining tablespoon of oil to the pan. Sauté garlic for 30 seconds until fragrant. Add bell pepper and carrots, stir-frying for 2–3 minutes until slightly softened.
04 - Stir in frozen peas and most of the sliced green onions. Cook for 1 minute to combine flavors.
05 - Increase heat to high. Add cold rice to the pan, breaking up any clumps with a spatula. Stir-fry for 2–3 minutes until heated through and beginning to crisp.
06 - Drizzle in 1 tablespoon soy sauce and sesame oil, tossing constantly to coat evenly. Season with salt and pepper to taste.
07 - Return scrambled eggs to the pan and mix thoroughly, breaking them into smaller pieces throughout the rice.
08 - Remove from heat. Drizzle Bang Bang Sauce over the fried rice and toss until evenly coated and creamy.
09 - Top with reserved green onions. Serve immediately while hot for the best texture and flavor.
# Expert Advice:
01 -
- The sauce creates this incredible creamy coating that clings to every single grain of rice
- It comes together in under 30 minutes but tastes like something from a restaurant
- You can easily customize the spice level to suit everyone at the table
02 -
- Hot fresh rice will turn into a gummy mess so please use cold rice that has sat in the fridge overnight
- The pan must be properly hot before adding ingredients or the vegetables will steam instead of stirfry
- Sauce the rice off the heat or the sauce may separate and get oily
03 -
- Prep all ingredients before you start cooking because stirfrying happens fast
- Cut all your vegetables to roughly the same size so they cook evenly