Bang Bang Fried Rice Recipe

I made this Bang Bang Fried Rice for dinner last night, and it instantly blew everyone away at the table. The combination of crispy pan-seared chicken, savory fried rice, and that famous sweet, creamy, and spicy Bang Bang sauce is pure magic. I love how quickly it comes together using day-old rice and basic pantry staples for a complete one-skillet meal.

It is warm, comforting, and packed with restaurant-quality flavor that keeps you reaching for seconds. Trust me, once you drizzle that signature sauce over the hot rice, you will be adding this recipe to your weekly rotation just like I did.

Ingredients

Using cold pre-cooked rice and high-heat cooking oil ensures your fried rice gets a great sear without turning mushy.

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces (thighs stay extra juicy while searing)
• 3 cups cooked long-grain white rice or jasmine rice, chilled overnight (cold, dry rice is essential for perfect non-soggy fried rice)
• 2 tablespoons vegetable oil or sesame oil (divided, used for searing the chicken and frying the rice)
• 1 cup frozen peas and carrots, thawed (adds a quick pop of sweet color and crisp texture)
• 3 cloves garlic, finely minced (delivers a warm, savory fragrance to the rice base)
• 2 large eggs, lightly beaten (scrambled directly into the pan for classic fried rice texture)
• 3 tablespoons soy sauce or tamari (provides a rich, umami-packed saltiness)
• 1/2 cup mayonnaise (creates the creamy, rich base for the Bang Bang sauce)
• 1/4 cup sweet Thai chili sauce (adds a sweet and tangy bite to the drizzle)
• 1 to 2 tablespoons sriracha sauce (delivers a customizable kick of spicy heat)
• 2 green onions, finely sliced (adds a fresh, mild onion bite right before serving)

Note: This recipe yields 4 generous main course servings.

Variations

Easily adapt this recipe to match your favorite protein choices or dietary requirements.

• Seafood Swap: Replace the chicken with bite-sized peeled shrimp for a classic seafood Bang Bang fried rice variation.
• Dairy-Free & Vegan Version: Use plant-based mayonnaise, swap the chicken for crispy cubed extra-firm tofu, and omit the scrambled eggs.
• Veggie Boost: Stir in extra diced bell peppers, broccoli florets, or sweet corn along with the peas and carrots.

Cooking Time

Keep track of your quick skillet prep and active cooking times for seamless weeknight dinner prep.

• Prep Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes

Equipment You Need

Having these basic tools ready ensures your fried rice cooks evenly at high heat without sticking.

• Large Wok or Heavy Skillet: Provides plenty of surface area and high heat distribution for frying rice and searing chicken.
• Chef’s Knife: Makes quick work of dicing the chicken, mincing garlic, and slicing green onions.
• Small Whisk or Bowl: Used to mix up the mayonnaise, sweet chili sauce, and sriracha into a smooth sauce.
• Spatula or Wooden Spoon: Essential for scrambling the eggs and breaking up chilled rice grains.
• Measuring Cups and Spoons: Ensures accurate ratios of soy sauce, sweet chili sauce, and seasonings.

How to Make Bang Bang Fried Rice?

Follow these simple, step-by-step instructions to take your ingredients from prep to a spicy, creamy fried rice dinner.

Whisk the Bang Bang Sauce

In a small bowl, combine the mayonnaise, sweet Thai chili sauce, and sriracha until completely smooth and creamy. Taste and adjust the heat level by adding a little extra sriracha if desired, then set the sauce aside until ready to drizzle.

Sear the Chicken

Heat one tablespoon of oil in your large wok or skillet over medium-high heat. Add the bite-sized chicken pieces, season lightly with salt and pepper, and cook for 5 to 7 minutes until browned and cooked through, then transfer the chicken onto a clean plate.

Scramble Eggs and Cook Veggies

Add the remaining tablespoon of oil to the same skillet, lower the heat to medium, and sauté the minced garlic and thawed peas and carrots for 1 to 2 minutes. Push the vegetables to the side of the pan, pour the beaten eggs into the empty space, and scramble until soft and set.

Toss Rice and Drizzle Sauce

Add the cold, day-old rice, cooked chicken, and soy sauce directly into the skillet with the veggies and eggs. Turn the heat back to medium-high and toss continuously for 3 to 4 minutes to heat everything through and crisp up the rice grains, then remove from heat, drizzle generously with the Bang Bang sauce, and scatter green onions over top.

Additional Tips for Making this Recipe Better

Here are a few personal tricks I rely on to make sure this fried rice turns out perfectly non-mushy every time.

• I always use cold, day-old rice straight from the fridge because freshly cooked warm rice turns soft and clumpy when fried.
• I highly recommend using a wide wok or heavy cast-iron skillet over high heat to give the rice grains a true restaurant-style sear.
• I like to save about half of the Bang Bang sauce to serve on the side in a small bowl so everyone can add extra drizzle as they eat.

How to Serve Bang Bang Fried Rice?

Scoop generous portions of the hot fried rice into wide bowls, piling the tender chicken pieces near the top. Zigzag extra bright orange Bang Bang sauce across the top of each bowl for a dramatic, appetizing finish. Sprinkle with freshly sliced green onions and toasted sesame seeds, serving immediately with extra lime wedges or sriracha on the side.

Nutritional Information

Here is an estimated breakdown of the nutritional facts calculated per serving.

• Calories: 520 kcal
• Protein: 32 g
• Carbohydrates: 54 g
• Fat: 20 g

Make Ahead and Storage

Proper storage and reheating help preserve the tender texture of the chicken and keep the rice crisp.

Storage

Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. It is best to store any extra unused Bang Bang sauce separately in a small sealed jar.

Freezing

Freezing is not recommended for fully assembled Bang Bang fried rice once drizzled with sauce, as mayo-based dressings separate upon thawing. However, you can freeze the undressed cooked fried rice for up to 1 month and whip up fresh sauce when ready to eat.

Reheating

Reheat leftovers in a skillet over medium heat on the stovetop with a small splash of water or oil, stirring until piping hot. You can also microwave individual portions in short intervals, adding a fresh drizzle of Bang Bang sauce right after heating.

Why You’ll Love This Recipe?

This quick stir-fry recipe combines takeout cravings, speed, and bold sweet-and-spicy flavors in one pan.

• Quick 30-Minute Meal: The entire dish comes together rapidly in just 30 minutes, making it an ideal choice for busy weeknights.
• Addictive Flavor Combination: Pairing savory soy-fried rice with a sweet, spicy, and creamy Bang Bang sauce creates an irresistible taste profile.
• Great Way to Use Leftovers: It transforms plain leftover cold rice and extra chicken into a luxury, restaurant-style dinner.
• Easy One-Pan Cleanup: Everything cooks right in a single wok or skillet, keeping dishwashing quick and hassle-free.