Bang Bang Fried Rice
A vibrant and flavorful fried rice dish featuring tender chicken, veggies, and a creamy, sweet, and spicy sauce, perfect for meal prep and family gatherings.
Ingredients
Main Ingredients
- 3 cups cold cooked jasmine rice You can use any rice available.
- 1 pound boneless skinless chicken breast, diced Feel free to swap this with shrimp, tofu, or leftover turkey.
- 2 tablespoons vegetable oil For cooking.
- 2 large eggs Scrambled.
- 1 cup frozen peas and diced carrots You can use fresh vegetables too.
- 2 pieces green onions, sliced For garnishing.
Sauce Ingredients
- 1/3 cup mayonnaise Can be replaced with Greek yogurt.
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon sriracha Add more to taste.
- 1 tablespoon soy sauce
Instructions
Cooking
- Heat 1 tablespoon of oil in a large skillet over medium-high heat until shimmering.
- Add the diced chicken and cook until it is golden and fully cooked, about 6-7 minutes. Transfer to a plate and set aside.
- In the same pan, crack in the eggs and scramble until they are soft and fluffy, about 2 minutes. Remove and add to the plate with chicken.
- Add the remaining oil to the pan and sauté the peas and carrots until tender, about 3 minutes.
- Add the cold rice, breaking up any clumps and letting it crisp slightly as you stir.
- Return the chicken and eggs to the skillet.
- In a bowl, whisk together the mayonnaise, Thai sweet chili sauce, sriracha, and soy sauce, then pour it into the skillet, stirring until everything is evenly coated and heated through.
- Sprinkle in the sliced green onions and serve hot.
Notes
Prepare ahead of time and refrigerate for up to three days. Reheat in the microwave or stir-fry to regain crispy texture. You can also use brown rice for a healthier option and add bell peppers or broccoli for extra crunch.