Bang Bang Chicken Fried Rice
A flavorful, crispy-edged fried rice loaded with tender chicken, vegetables, scrambled egg, and a creamy sweet-spicy bang bang sauce. Perfect for a quick family dinner!
Ingredients
For the Chicken
1½ lb (680 g) boneless, skinless chicken breasts, cut into 1-inch cubes
1 tbsp vegetable oil
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
For the Bang Bang Sauce
½ cup mayonnaise
¼ cup sweet chili sauce
1–2 tbsp Sriracha, to taste
1 tbsp honey
1 tsp lime juice
½ tsp garlic powder
For the Fried Rice
4 cups cooked and chilled long-grain white rice
2 tbsp vegetable oil, divided
2 large eggs, lightly beaten
1 cup frozen peas and carrots
½ cup finely diced onion
2 cloves garlic, minced
2 tbsp low-sodium soy sauce
1 tbsp sesame oil
2 green onions, sliced
¼ tsp black pepper
Optional Garnish
Extra bang bang sauce
Sliced green onions
Sesame seeds
Chopped cilantro
Lime wedges
Red pepper flakes
Instructions
1. Make the bang bang sauce
In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, lime juice, and garlic powder.
Taste and adjust the spice level. Set aside.
2. Season the chicken
Place the cubed chicken in a bowl.
Add paprika, garlic powder, onion powder, salt, and black pepper. Toss until evenly coated.
3. Cook the chicken
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken in a single layer. Cook for approximately 6–8 minutes, turning occasionally, until golden brown and cooked through.
Transfer the chicken to a plate.
4. Scramble the eggs
Add a small amount of oil to the same skillet if needed.
Pour in the beaten eggs and gently scramble for about 1–2 minutes.
Transfer the eggs to the plate with the chicken.
5. Cook the vegetables
Add the remaining vegetable oil to the skillet.
Add diced onion and frozen peas and carrots. Stir-fry for 3–4 minutes.
Add minced garlic and cook for another 30 seconds.
6. Add the rice
Add the cold cooked rice.
Use a spatula to break up any large clumps. Stir-fry for 3–5 minutes, allowing some of the rice to become lightly golden and crispy.
7. Season the rice
Add soy sauce, sesame oil, and black pepper.
Toss everything together until the rice is evenly seasoned.
8. Add chicken and eggs
Return the cooked chicken and scrambled eggs to the skillet.
Stir-fry for another 1–2 minutes until everything is hot.
9. Add the bang bang flavor
Drizzle about half of the bang bang sauce over the chicken and rice.
Gently toss until coated.
For the best presentation, don’t add too much sauce to the rice—reserve the rest for drizzling over individual servings.
10. Serve
Divide the fried rice among bowls.
Drizzle with additional bang bang sauce and garnish with sliced green onions, sesame seeds, cilantro, and a squeeze of lime.
Serve immediately.
Recipe Information
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: About 40 minutes
Servings: 5–6
Difficulty: Easy
Cuisine: Asian-inspired
Approximate Nutrition
Estimated per serving when divided into 6 servings. Actual values vary according to rice, mayonnaise, sauces, and portion sizes.
Calories: ~550
Protein: ~39 g
Fat: ~24 g
Carbohydrates: ~46 g
Fiber: ~3 g
Sugar: ~9 g
Sodium: ~900 mg
Nut & Allergen Information
Peanuts/tree nuts: The basic recipe contains no peanuts or tree nuts, but check packaged sauces and mayonnaise for cross-contact.
Eggs: Contains eggs from the fried rice and mayonnaise.
Soy: Contains soy from soy sauce and potentially mayonnaise/sweet chili sauce.
Sesame: Sesame oil and sesame seeds are optional but contain sesame.
Dairy: Naturally dairy-free if your mayonnaise and sauces are dairy-free.
Gluten: Traditional soy sauce contains wheat. Use certified gluten-free tamari or gluten-free soy sauce for a gluten-free version.
Fish/shellfish: None required.
Allergy tip: Always check labels on prepared sweet chili sauce, Sriracha, mayonnaise, and soy sauce.
Tips for the Best Fried Rice
Use cold rice: Day-old refrigerated rice gives the best fried-rice texture.
Freshly cooked rice can become soft and sticky. If using fresh rice, spread it on a baking sheet and refrigerate until cooled.
Don’t overcrowd the skillet when cooking chicken.
Use high heat for better browning.
Add the bang bang sauce near the end so the rice doesn’t become overly wet.
Adjust Sriracha according to your preferred spice level.
Easy Variations
Extra Spicy
Add more Sriracha and a pinch of red pepper flakes.
Pineapple Bang Bang Fried Rice
Add ½–1 cup diced pineapple for a sweet-and-savory combination.
Vegetable Loaded
Add broccoli, bell peppers, cabbage, mushrooms, or zucchini.
Shrimp Version
Replace chicken with peeled, deveined shrimp and cook until pink and opaque.
Extra Protein
Add an additional 1–2 eggs or increase the chicken portion.
Q&A
Q: Can I use freshly cooked rice?
Yes, but chilled rice works better. Fresh rice contains more moisture and can make fried rice softer.
Q: What rice is best for fried rice?
Long-grain white rice, jasmine rice, or basmati rice all work well.
Q: Can I make this ahead of time?
Yes. Store the cooked fried rice in an airtight container in the refrigerator and use within 3–4 days.
Q: Can I freeze Bang Bang Chicken Fried Rice?
Yes. Cool it quickly, portion into airtight freezer containers, and freeze for up to about 2–3 months.
Q: How do I reheat it?
Reheat thoroughly in a skillet over medium-high heat or in the microwave until steaming hot throughout.
Q: Can I make it less spicy?
Absolutely. Reduce or omit the Sriracha. The sweet chili sauce will still provide plenty of flavor.
Q: Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs are especially juicy and flavorful.
Q: Is this recipe gluten-free?
It can be. Use certified gluten-free soy sauce or tamari and verify all packaged sauces and seasonings.
Q: Can I make the sauce without mayonnaise?
For a lighter alternative, use plain Greek yogurt, although the flavor and texture will be slightly different.
Q: How do I keep the fried rice from becoming soggy?
Use cold rice, don’t add too much sauce, and cook over sufficiently high heat. Keep stirring so excess moisture can evaporate.
