Bang Bang Fried Rice

The first time I encountered Bang Bang sauce was at a tiny takeout place where the owner warned me about the kick, then winked. I've been obsessed with that perfect balance of creamy and spicy ever since, and one rainy Tuesday, I decided to bring that magic into my fried rice. Now it's the dish my friends specifically request when they come over, crowding around the stove to watch everything come together in one glorious pan.

Last month my neighbor stopped by unexpectedly when I was making this, and she ended up staying for dinner just because the aroma was too intriguing to ignore. We ended up eating straight from the wok, standing in the kitchen, talking about how some recipes just hit different when they're that perfect mix of comfort and excitement.

Ingredients

• 4 cups cooked jasmine rice: Day-old rice is non-negotiable here—it firms up in the fridge and won't turn into mush
• 1 cup red bell pepper: Adds this beautiful sweetness that balances the heat perfectly
• 1 cup finely diced carrots: Keep them small so they cook through without staying crunchy
• 1 cup frozen peas: They brighten everything up and add pops of color
• 3 green onions: Save some green tops for that fresh finish on top
• 3 cloves garlic: Minced fine so it infuses the oil without burning
• 1/3 cup mayonnaise: The creamy base that makes everything luscious
• 2 tablespoons sweet chili sauce: Provides that signature subtle sweetness
• 1 tablespoon Sriracha: Adjust this based on your heat tolerance
• 1 tablespoon lime juice: Cuts through the richness beautifully
• 1 teaspoon soy sauce: Just enough depth in the sauce
• 2 tablespoons vegetable oil: For high-heat cooking without smoking
• 2 large eggs: Scrambled separately keeps them fluffy and distinct
• 1 tablespoon soy sauce: For seasoning the rice itself
• 1 teaspoon sesame oil: That nutty finish at the end is everything

Instructions

Whisk together your sauce:

Combine the mayonnaise, sweet chili sauce, Sriracha, lime juice, and that teaspoon of soy sauce until completely smooth. Taste it now and adjust the heat if you're feeling brave or cautious.

Scramble the eggs first:

Heat half the oil in your wok over medium-high heat, pour in the beaten eggs, and scramble them until just set. Remove them immediately so they stay tender and don't overcook.

Build your flavor base:

Add the remaining oil and sauté the garlic for just 30 seconds until it becomes fragrant, then toss in the bell peppers and carrots. Stir-fry for about 3 minutes until they're softened but still have some bite.

Bring in the remaining veg:

Stir in the frozen peas and most of your green onions, saving those pretty green tops for later. Let everything cook for just a minute to take the raw edge off.

Crank up the heat and add rice:

Turn your burner to high and add that cold rice, breaking up any clumps with your spatula as you go. Stir-fry for about 3 minutes, letting the grains get slightly toasted and hot throughout.

Season it right:

Drizzle in the tablespoon of soy sauce and sesame oil, tossing everything together. Season with salt and pepper, remembering that the sauce will add more saltiness later.

Bring it all together:

Return those scrambled eggs to the pan and mix them through. Remove from heat completely before drizzling in your Bang Bang sauce and tossing until every single grain is coated in that creamy, spicy goodness.

Finish with flair:

Sprinkle those reserved green onion tops over everything and serve immediately while it's still piping hot and the sauce is at its most luscious.

Save

This recipe has become my go-to for those nights when I want something that feels indulgent but still comes together quickly. There's something so satisfying about watching the sauce coat each grain and transform a simple bowl of rice into something extraordinary.

Making It Your Own

I've found that adding cooked shrimp or diced chicken during step four makes this a complete protein-packed meal. The sauce clings to whatever protein you choose, and it's a beautiful way to use up leftover meat from another dinner.

Getting The Rice Right

The trick I learned after too many batches of mushy rice is to spread your cooked rice on a baking sheet and refrigerate it uncovered for at least a few hours. This dries out the surface just enough to give you those perfect separate grains that restaurant fried rice always has.

Serving Ideas

Sometimes I top this with toasted sesame seeds for crunch or an extra squeeze of lime right before serving to brighten everything up. A simple cucumber salad on the side cuts through the richness beautifully and balances the meal.

• Keep some extra Sriracha on the table for the heat seekers
• Extra lime wedges make everything pop
• Serve with cold beer or sweet tea to tame the fire

Save

There's nothing quite like standing over a steaming wok, spooning this vibrant rice into bowls, and watching people's eyes light up at that first creamy, spicy bite. Enjoy every delicious moment.

Recipe FAQs

→ Why use day-old rice for fried rice?

Cold, day-old rice has dried out slightly, which prevents it from becoming mushy during stir-frying. The grains separate easily and develop that perfect texture characteristic of restaurant-quality fried rice.

→ Can I adjust the spice level?

Absolutely. Start with less Sriracha and taste as you go. You can also reduce the sweet chili sauce for a less sweet profile, or add extra chili flakes for more heat.

→ What proteins work well in this dish?

Shrimp is a classic pairing with Bang Bang flavors, but diced chicken breast, tofu cubes, or even crispy pork belly work beautifully. Add cooked protein during step 4 so it heats through without overcooking.

→ How long does Bang Bang sauce keep?

The sauce will keep in an airtight container in the refrigerator for up to 2 weeks. Give it a good stir before using, as the ingredients may separate slightly when stored.

→ Can I make this gluten-free?

Yes. Use tamari or coconut aminos instead of soy sauce, and verify your sweet chili sauce is gluten-free. The rice and vegetables are naturally gluten-free, making this an easy adaptation.