Bang Bang Fried Rice: The Ultimate Sweet and Spicy Comfort Food

If there is one dish that perfectly bridges the gap between craving savory takeout and needing a comforting, homemade meal, it is Bang Bang Fried Rice. Imagine the iconic, creamy, sweet-and-spicy flavors of the famous “Bang Bang” appetizer—usually associated with crispy shrimp—tossed directly into a hot wok of golden, veggie-packed fried rice. This dish is an explosion of texture and flavor: fluffy grains of jasmine rice, tender bites of protein, crisp vegetables, and that undeniable, glossy sauce that coats everything in a layer of “liquid gold.”

Whether you are a busy parent looking for a 30-minute win, a college student wanting to elevate instant rice, or a seasoned home cook aiming to impress, this recipe delivers on every front. It is savory, slightly sweet, with a kick of heat that keeps you coming back for “just one more bite.” In this comprehensive guide, we will walk through exactly how to achieve that restaurant-quality gloss, why the sauce is so addictive, and how to ensure your rice never turns out mushy.

Why You Will Fall in Love With This Recipe

There are a million fried rice recipes on the internet, but few offer the indulgent satisfaction of this Bang Bang version. Here is why this specific recipe deserves a permanent spot in your weekly rotation:

The Sauce is King: The “Bang Bang” sauce is a simple yet magical trifecta of mayonnaise, sweet chili sauce, and Sriracha. It provides a creamy mouthfeel that standard soy-sauce-based fried rice often lacks.
Versatile Protein Options: While shrimp is the traditional carrier for this sauce, this recipe works beautifully with diced chicken breast, pork, tofu, or even cauliflower for a vegetarian twist.
Fridge Clean-Out Friendly: Fried rice is the ultimate vessel for leftover vegetables. Have half a bell pepper or a handful of frozen corn? Throw it in.
Speed: Once your ingredients are prepped, the actual cooking process is lightning fast. It is a high-heat, high-reward meal.

The Secret to Perfect Fried Rice: The Rice Itself

Before we dive into the ingredients, we must address the most critical component: the rice. The number one mistake people make with fried rice is using fresh, hot, steamy rice. Fresh rice contains too much moisture, which leads to a gummy, sticky mash when fried.

The Golden Rule: Use day-old, chilled cooked rice. When rice sits in the refrigerator overnight, the starch molecules undergo a process called retrogradation. The grains firm up and dry out slightly, allowing them to separate beautifully in the pan and absorb the sauce without turning to mush. If you don’t have day-old rice, cook a batch, spread it on a baking sheet, and freeze it for 20 minutes to mimic the drying process.

Ingredients List

This recipe is broken down into three manageable parts: the sauce, the protein, and the rice base.

For the Signature Bang Bang Sauce:

Mayonnaise – ½ cup. Use a high-quality real mayo (like Hellmann’s or Kewpie for extra richness). Do not use Miracle Whip, as the flavor profile will be too tangy.
Sweet Chili Sauce – ¼ cup. This provides the sticky sweetness and the garlic undertones. Thai sweet chili sauce is ideal.
Sriracha – 1 to 2 tablespoons. Adjust this based on your heat tolerance. Two tablespoons gives a nice kick; one is mild.
Honey – 1 teaspoon (optional). If you prefer a stickier, sweeter glaze, a touch of honey helps the sauce cling to the rice.

For the Protein (Shrimp or Chicken):

Shrimp or Chicken Breast – 1 lb. Peeled and deveined shrimp, or chicken cut into bite-sized 1-inch chunks.
Cornstarch – 2 tablespoons. Coating the protein in cornstarch before searing creates a crispy exterior that holds the sauce better.
Salt and Black Pepper – To taste.
Vegetable Oil – 2 tablespoons, divided. For searing.

For the Fried Rice Base:

Cooked Jasmine Rice – 4 cups. Ideally day-old and chilled.
Butter – 1 tablespoon. Using butter to scramble the eggs adds a richness that oil cannot replicate.
Eggs – 3 large. Beaten lightly.
Garlic – 3 cloves, minced. Fresh is best for aromatics.
Onion – ½ small, diced finely. White or yellow onion works well.
Frozen Peas and Carrots – 1 cup. The classic fried rice vegetable mix. No need to thaw beforehand; they cook instantly in the hot pan.
Soy Sauce – 2 tablespoons. For the savory, salty base note.
Sesame Oil – 1 teaspoon. Added at the very end for aroma.
Green Onions (Scallions) – ¼ cup, sliced. For garnish and freshness.

Step-by-Step Instructions

Step 1: Prepare the Bang Bang Sauce

In a small mixing bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and honey. Taste and adjust. If you want it spicier, add more Sriracha. If you want it sweeter, add a touch more chili sauce. Set this aside. This sauce needs a moment for the flavors to meld.

Step 2: Sear the Protein

Pat your shrimp or chicken completely dry with paper towels. Moisture is the enemy of a good sear. Toss the protein in a bowl with the cornstarch, salt, and pepper until lightly coated.
Heat 1 tablespoon of oil in a large wok or deep skillet over medium-high heat. Add the protein in a single layer. Cook for 2-3 minutes per side until golden brown and cooked through (shrimp will turn pink and opaque; chicken should reach 165°F internally). Remove the protein from the pan and set aside on a plate.

Step 3: Scramble the Eggs

Reduce the heat to medium. Add the tablespoon of butter to the same pan (don’t wipe it out; those brown bits are flavor!). Pour in the beaten eggs. Scramble them quickly, breaking them into small curds with your spatula. Once they are just barely set but still soft, remove them from the pan and set them aside with the protein.

Step 4: Sauté Aromatics and Veggies

Wipe the wok clean if needed and add the remaining tablespoon of oil. Turn the heat back up to high. Add the diced onion and cook for 2 minutes until translucent. Add the minced garlic and frozen peas/carrots. Stir-fry for another 1-2 minutes until the garlic is fragrant and veggies are tender-crisp.

Step 5: Fry the Rice

Add the chilled rice to the pan. Break up any large clumps with your spatula or wooden spoon. Pour the soy sauce evenly over the rice. Stir-fry constantly for about 3-4 minutes. You want the rice to get hot and slightly toasted. The soy sauce should be evenly distributed, turning the rice a light golden brown.

Step 6: The “Bang Bang” Finish

Add the cooked eggs and the protein back into the pan with the rice. Give it a quick toss to mix. Now, pour about half of your prepared Bang Bang sauce directly into the pan. Toss everything together vigorously so the creamy sauce coats the rice grains and the protein.
Note: Reserve the other half of the sauce for drizzling on top!

Step 7: Final Seasoning and Serving

Remove from heat. Drizzle with the sesame oil and toss one last time. Serve immediately in large bowls. Top with a generous drizzle of the remaining Bang Bang sauce and a shower of sliced green onions. The result should be glossy, glistening, and incredibly aromatic.

Tips for Success

Don’t Overcrowd the Pan: If you are using a smaller skillet, cook in batches. If the pan is too full, the rice will steam instead of fry, losing that signature texture.

The “Wok Hei” Effect: While hard to replicate at home without a commercial burner, you can get close by letting the rice sit undisturbed in the hot pan for 30 seconds at a time before stirring. This allows the bottom layer to get slightly crispy and charred.

Sauce Consistency: The sauce should be thick enough to coat a spoon. If it feels too thick, a teaspoon of water or lime juice can loosen it up. If too thin, add a bit more mayo.

Variations and Substitutions

Low Carb / Keto Option:
Substitute the jasmine rice with cauliflower rice. Because cauliflower holds more moisture, squeeze it dry in a cheesecloth before frying. Skip the cornstarch on the protein to reduce carbs further.

Vegetarian Delight:
Replace the meat with firm tofu. Press the tofu to remove water, cube it, toss in cornstarch, and pan-fry until crispy. The sauce is naturally vegetarian (check your chili sauce label to be sure).

Extra Veggies:
To bulk up the nutritional value, add diced red bell peppers, zucchini, or baby corn during the veggie sauté step. Kimchi is also a fantastic addition that pairs well with the creamy sauce, cutting through the richness with acidity.

Storage and Reheating

Storage:
Leftover Bang Bang Fried Rice keeps well in an airtight container in the refrigerator for up to 3 days. Note that the rice may absorb the sauce over time, making it less “saucy” the next day.

Reheating:
The microwave is fine, but the stovetop is better. Reheat in a skillet with a splash of water to steam the rice grains back to tenderness. If you have extra sauce reserved, drizzle it on fresh after reheating.

Freezing:
While you can freeze standard fried rice, mayonnaise-based sauces tend to separate when frozen and thawed. It is recommended to freeze the fried rice base without the sauce, and make a fresh batch of Bang Bang sauce when you are ready to eat.

Serving Suggestions

This dish is hearty enough to stand on its own, but it also pairs beautifully with sides. Consider serving it with:

Smashed Cucumber Salad: The cool, vinegar-based crunch cuts through the creamy richness of the fried rice.
Spring Rolls: Crispy veggie spring rolls add a nice texture contrast.
Miso Soup: A warm bowl of miso soup is a classic starter that preps the palate.

Bang Bang Fried Rice is more than just a meal; it is a comfort food experience. The combination of the fluffy egg, the bite of the onions, the savory rice, and that undeniable sweet-heat sauce makes it a crowd-pleaser for all ages. It looks impressive on the table—glistening and colorful—but requires minimal effort to pull together. So, grab that day-old rice from the fridge and get ready to wok!