Craving that irresistibly creamy, spicy, and sweet flavor of Bang Bang sauce tossed with perfectly cooked fried rice? You’ve come to the right place. This Bang Bang Fried Rice recipe is about to become your new weeknight obsession. It delivers all the restaurant-quality flavor you love, but it’s made right in your kitchen in under 40 minutes. Forget takeout; this is faster, fresher, and so much more satisfying.
We’re making everything from scratch, including a dead-simple, flavor-packed bang bang sauce that truly elevates the dish. Let’s get cooking!
What is Bang Bang Sauce?
Bang Bang sauce is a creamy, spicy, and slightly sweet condiment that gained massive popularity through restaurants like Bonefish Grill. Its magic comes from a simple but brilliant combination of three key ingredients: mayonnaise for creaminess, sweet chili sauce for a touch of sweetness and mild heat, and sriracha for a solid garlic-chili kick. The result is a versatile sauce that’s perfect for everything from shrimp and chicken to vegetables and, of course, fried rice.
Why You’ll Love This Bang Bang Fried Rice Recipe
- Incredibly Flavorful: The homemade sauce is the star, coating every grain of rice with its signature creamy, spicy, and sweet flavor.
- Quick and Easy: This entire meal comes together in less than 40 minutes, making it perfect for busy weeknights.
- Customizable: Easily swap the chicken for shrimp, tofu, or extra veggies to make it your own. It’s a great way to use up leftover protein and vegetables! If you love versatile protein recipes, check out these Honey Garlic Salmon Bites.
- Better Than Takeout: You control the ingredients, the spice level, and the freshness. It’s a healthier, tastier, and more affordable alternative to ordering out.
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients. The key to amazing fried rice is having everything prepped and ready to go before you start cooking, as the process moves quickly!
For the Fried Rice
- Day-Old White Rice: This is the secret to perfect fried rice! Chilled, day-old rice is drier and less likely to clump, ensuring each grain gets perfectly toasted.
- Chicken Breast: Boneless, skinless chicken breast cut into small, bite-sized pieces works best.
- Vegetables: We’re using a classic mix of frozen peas and carrots for convenience, plus finely chopped onion and minced garlic for the flavor base.
- Eggs: Lightly scrambled eggs add texture and protein.
- Soy Sauce: Use a low-sodium soy sauce to control the saltiness.
- Sesame Oil: A little goes a long way to add that classic, nutty Asian flavor.
- Vegetable Oil: For sautéing the ingredients.
For the Bang Bang Sauce
- Mayonnaise: Use a good quality, full-fat mayonnaise for the best creamy texture.
- Sweet Chili Sauce: This provides the signature sweetness and a hint of chili.
- Sriracha: Add as much or as little as you like to control the spice level.
- Rice Vinegar: A splash of rice vinegar adds a subtle tang that balances the richness of the mayo.
How to Make Bang Bang Fried Rice Step-by-Step
First, we’ll make the sauce, then cook the chicken and vegetables, and finally bring it all together. Follow these simple steps for perfect results.
- Make the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and rice vinegar until smooth. Set aside.
- Cook the Chicken: Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the bite-sized chicken pieces, season with salt and pepper, and cook until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- Scramble the Eggs: Add the lightly beaten eggs to the same skillet. Scramble until just cooked, then remove and set aside with the chicken.
- Sauté the Aromatics: Add the remaining vegetable oil to the skillet. Add the chopped onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Fry the Rice: Add the cold, day-old rice to the skillet. Break it up with your spoon and stir-fry for 3-4 minutes, allowing it to toast slightly. Stir in the frozen peas and carrots, and continue to cook until they are heated through.
- Combine Everything: Return the cooked chicken and scrambled eggs to the skillet. Drizzle with soy sauce and sesame oil, and stir everything together to combine well.
- Add the Sauce: Remove the skillet from the heat. Pour about half of the bang bang sauce over the fried rice and toss to coat everything evenly. You can add more sauce as desired.
- Serve: Garnish your Bang Bang Fried Rice with sliced green onions and serve immediately with extra sauce on the side.
Tips for the Perfect Fried Rice
- Use Cold Rice: This is the most important tip! Warm, freshly cooked rice will result in a sticky, clumpy mess. Using day-old, refrigerated rice is essential for that perfect fried rice texture.
- High Heat is Key: A hot wok or skillet is crucial for getting that slightly smoky, “wok hei” flavor and preventing the ingredients from steaming.
- Don’t Crowd the Pan: If you’re doubling the recipe, cook the ingredients in batches to ensure everything gets a chance to brown properly rather than steam. For another great Asian-inspired dish, try this easy Chow Mein recipe.
- Prep Ahead: The cooking process is very fast. Have all your ingredients chopped, measured, and ready to go before you even turn on the stove.
Recipe Variations
One of the best things about this Bang Bang Fried Rice is its versatility. Here are a few ideas:
- Shrimp Bang Bang Fried Rice: Swap the chicken for peeled and deveined shrimp. Cook the shrimp for 1-2 minutes per side until pink and opaque.
- Tofu Bang Bang Fried Rice: For a vegetarian option, use firm or extra-firm tofu. Press the tofu well to remove excess water, then cube it and pan-fry until golden and crispy before adding it to the rice. This Crispy Honey Garlic Tofu recipe offers a great method for preparing tofu.
- Add More Veggies: Feel free to add other vegetables like bell peppers, broccoli florets, edamame, or corn.
Frequently Asked Questions
Absolutely! Shrimp is a fantastic substitute for chicken. Simply use one pound of peeled and deveined shrimp and cook them for 1-2 minutes per side in the skillet until they are pink and opaque. Then, proceed with the recipe as written.
Store leftover Bang Bang Fried Rice in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave it or, for best results, stir-fry it in a lightly oiled skillet over medium-high heat until warmed through.
The spice level is easily customizable! The heat comes from the sriracha in the sauce. You can add more for a spicier kick or less for a milder flavor. Our recipe suggests 1-2 tablespoons, but you can adjust it to your taste.
Bang bang sauce is a simple, creamy sauce typically made from a combination of mayonnaise, sweet chili sauce, and sriracha. Some variations, like ours, add a splash of rice vinegar for a little tang.
The best rice for fried rice is day-old, chilled, cooked rice. Leftover rice is drier, which prevents it from clumping and steaming in the pan. This allows the grains to separate and fry perfectly. A long-grain white rice like Jasmine or Basmati works wonderfully.
Ready for More Delicious Dinners?
We hope you love this easy and flavorful Bang Bang Fried Rice recipe! It’s a fantastic way to satisfy a takeout craving with a fresh, homemade meal. If you tried it, please leave a comment below and let us know what you think. Don’t forget to save this recipe to Pinterest so you can make it again and again!
Bang Bang Fried Rice Recipe
Bang Bang Fried Rice (Better Than Takeout!)
Ingredients
Equipment
Instructions
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and rice vinegar until smooth. Set aside.
- Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken, season with salt and pepper, and cook until golden and cooked through. Remove from the skillet. Add the beaten eggs and scramble quickly, then remove and set aside.
- Add the remaining 1 tbsp of oil to the skillet. Sauté the chopped onion until softened, about 2-3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the cold rice to the skillet, breaking it up with a spoon. Stir-fry for 3-4 minutes. Add the frozen peas and carrots and cook until heated through.
- Return the cooked chicken and eggs to the skillet. Drizzle with soy sauce and sesame oil and stir to combine. Remove from heat.
- Pour about half of the bang bang sauce over the fried rice and toss to coat. Serve immediately, garnished with sliced green onions and extra sauce on the side.
Notes
Customize the Spice: Adjust the amount of sriracha in the sauce to match your preferred level of heat.
Protein Swaps: This recipe works great with shrimp, ground pork, or crispy tofu instead of chicken.
