Description
This Bang Bang Fried Rice is a comforting yet exciting dish that combines tender chicken, fluffy scrambled eggs, and vibrant vegetables, all coated in a creamy, spicy-sweet sauce. Perfect for busy weeknights, it’s ready in under 30 minutes and customizable to suit your taste!
Ingredients
Scale
- 1 1/2 cups cooked rice (preferably day-old)
- 1 chicken breast, diced
- 2 eggs, beaten
- 1/2 cup diced carrots
- 1/3 cup green peas
- 2 cloves garlic, minced
- 2 green onions, sliced (for garnish)
- 2 to 3 tablespoons soy sauce
- 1 tablespoon oil (plus more as needed)
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha (adjust to taste)
- 1 teaspoon rice vinegar
Instructions
- In a small mixing bowl, combine the mayonnaise, sweet chili sauce, Sriracha, and rice vinegar to create the bang bang sauce. Mix well and set aside.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the diced chicken, season with salt and pepper, and cook for 5–6 minutes, stirring occasionally, until the chicken is browned and cooked through. It should reach an internal temperature of 165°F. Remove the chicken and set aside.
- In the same pan, pour in the beaten eggs. Scramble them for about 2–3 minutes until they’re just set but still soft. Remove from the pan and set aside, ensuring they don’t overcook.
- Add another drizzle of oil to the pan and sauté the diced carrots along with the minced garlic for 2–3 minutes. You want the carrots to soften but still retain some crunch; look for them to become vibrant in color.
- Stir in the green peas and cook for an additional minute, allowing them to heat through and mix with the carrots.
- Add the cold, cooked rice to the pan. Stir-fry for 3–4 minutes on high heat, breaking up any clumps. The rice should start to crisp on the edges, which adds a great texture.
- Return the cooked chicken and scrambled eggs to the pan. Stir well to combine all ingredients.
- Pour the prepared bang bang sauce over the rice mixture. Stir until everything is well coated and heated through, about 2 minutes. The sauce should cling to the rice and proteins, creating a glossy appearance.
- Garnish with sliced green onions and serve hot. The bright green onions not only add a pop of color but also a fresh crunch that complements the dish wonderfully.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 150 mg
Keywords: For the best texture, always use day-old rice. If you prefer a lighter option, Greek yogurt can be substituted for mayonnaise. Adjust the Sriracha based on your heat preference.