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A close-up overhead shot of homemade Bang Bang Fried Rice in a rustic bowl, garnished with fresh green onions. The creamy sweet and spicy sauce is drizzled over the top.

Bang Bang Fried Rice (Better Than Takeout)

This Bang Bang Fried Rice is your new 30-minute weeknight hero! Featuring tender chicken, crisp vegetables, and fluffy rice all tossed in an addictive creamy, sweet, and spicy sauce. It's an easy, flavor-packed meal that's way better than takeout.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian Fusion
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Fried Rice
  • 1 lb boneless, skinless chicken breasts cut into 1/2-inch pieces
  • 1 tbsp vegetable oil
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic minced
  • 1 cup frozen peas and carrots
  • 2 large eggs lightly beaten
  • 3 cups cooked and chilled white rice day-old rice is best
  • 3 tbsp low-sodium soy sauce
  • 1 tsp sesame oil
For the Bang Bang Sauce
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1-2 tbsp sriracha to taste
  • 1 tsp fresh lime juice

Equipment

  • 1 Large Skillet or Wok
  • 2 Mixing Bowls

Method
 

  1. Make the Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and fresh lime juice. Set aside.
  2. Cook Chicken: Heat 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, about 5-7 minutes. Remove chicken from the skillet.
  3. Sauté Vegetables: Add the chopped onion to the skillet and cook until soft, about 2-3 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the frozen peas and carrots and cook until heated through.
  4. Scramble Eggs: Push the vegetables to one side of the skillet. Pour the beaten eggs on the empty side and cook, stirring, until scrambled.
  5. Combine and Fry: Return the cooked chicken to the skillet. Add the cold rice and soy sauce. Stir-fry for 3-5 minutes, breaking up rice clumps, until everything is heated through.
  6. Finish and Serve: Remove from heat. Drizzle with the Bang Bang sauce and sesame oil. Toss to coat everything evenly. Serve immediately.

Notes

Use Cold Rice: For the best texture, use rice that has been cooked and thoroughly chilled in the refrigerator for at least 12 hours.
Customize It: Feel free to add other vegetables like bell peppers, broccoli, or mushrooms. You can also swap the chicken for shrimp or tofu.
Spice Level: Adjust the amount of sriracha in the sauce to make it as mild or spicy as you prefer.