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An overhead close-up of a bowl of spicy bang bang fried rice, showing the texture of the rice, chicken, and vegetables.

Bang Bang Fried Rice (Better Than Takeout!)

This easy Bang Bang Fried Rice recipe is better than takeout! Learn how to make this delicious 35-minute meal with a creamy, spicy homemade bang bang sauce that will become a family favorite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breast cut into 1/2-inch cubes
  • 4 cups cooked and chilled day-old white rice
  • 2 large eggs lightly beaten
  • 1 cup frozen peas and carrots
  • 1/2 medium onion finely chopped
  • 2 cloves garlic minced
  • 2 tbsp vegetable oil divided
  • 3 tbsp low-sodium soy sauce
  • 1 tsp sesame oil
  • 2 green onions sliced, for garnish
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1-2 tbsp sriracha or to taste
  • 1 tsp rice vinegar

Equipment

  • 1 Large Skillet or Wok
  • 2 Mixing Bowls

Instructions
 

  1. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and rice vinegar until smooth. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Return the cooked chicken and eggs to the skillet. Drizzle with soy sauce and sesame oil and stir to combine. Remove from heat.
  6. 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

Day-Old Rice is Best: For the best texture, use rice that has been cooked and refrigerated for at least one day.
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.
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