Bang Bang Fried Rice (Printable Version)
Creamy, tangy fried rice with spicy Bang Bang sauce and colorful vegetables
# What You 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 - In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, lime juice, and soy sauce 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 set aside.
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 green onions. Cook for 1 minute until peas are heated through.
05 - Increase heat to high. Add cold rice, breaking up any clumps with a spatula. Stir-fry for 2–3 minutes until thoroughly heated.
06 - Drizzle in soy sauce and sesame oil, tossing to combine evenly. Season with salt and pepper to taste.
07 - Return scrambled eggs to the pan and mix thoroughly into the rice mixture.
08 - Remove from heat. Drizzle prepared Bang Bang Sauce over the fried rice and toss until evenly coated.
09 - Garnish with reserved green onions. Serve immediately while hot.
# Expert Tips:
01 -
- The sauce creates this incredibly addictive creamy tangy coating that makes every bite sing
- It transforms humble leftovers into something that feels restaurant special in under 30 minutes
02 -
- Cold rice is the difference between mushy fried rice and restaurant quality grains that separate perfectly
- High heat at the end is crucial for creating those crispy toasted bits that make fried rice so addictive
03 -
- Let your wok get properly hot between steps for the best stir fry texture and flavor
- The sauce can be made ahead and stored in the fridge for up to a week