Go Back

Bang Bang Fried Rice

A restaurant-quality fried rice dish featuring crispy protein tossed in a creamy sweet and spicy chili mayo sauce, mixed with golden veggies and fluffy jasmine rice.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Asian-American, Fusion
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Bang Bang Sauce
  • 0.5 cup mayonnaise high quality
  • 0.25 cup sweet chili sauce
  • 1-2 tbsp Sriracha to taste
  • 1 tsp honey optional
Protein
  • 1 lb shrimp or chicken breast peeled/deveined or cubed
  • 2 tbsp cornstarch
  • 1 pinch salt and pepper
  • 2 tbsp vegetable oil divided
Fried Rice
  • 4 cups cooked jasmine rice day-old and chilled
  • 1 tbsp butter
  • 3 eggs beaten
  • 3 cloves garlic minced
  • 0.5 onion diced
  • 1 cup frozen peas and carrots
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 0.25 cup green onions sliced

Equipment

  • Wok or Large Skillet
  • Small mixing bowl
  • Spatula
  • Knife and cutting board

Method
 

  1. In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and honey. Set aside.
  2. Pat protein dry and toss with cornstarch, salt, and pepper. Heat 1 tbsp oil in a wok over medium-high heat. Sear protein until cooked through/crispy. Remove and set aside.
  3. Lower heat to medium, add butter to the pan, and scramble the eggs until soft set. Remove eggs and set aside.
  4. Wipe wok if needed, add remaining oil and increase heat to high. Sauté onions for 2 mins, then add garlic and frozen peas/carrots for 2 more mins.
  5. Add chilled rice and soy sauce. Stir-fry for 3-4 minutes until rice is hot and toasted.
  6. Return eggs and protein to the pan. Pour over HALF of the sauce and toss to combine.
  7. Remove from heat, drizzle with sesame oil. Serve topped with remaining sauce and green onions.

Notes

Ensure rice is cold before cooking to prevent mushiness.