Bang Bang Fried Rice (Printable View)

Vibrant fried rice with creamy Bang Bang sauce and colorful veggies

# What You'll Need:

→ Rice

01 - 4 cups cooked jasmine or long-grain rice, preferably day-old and cold

→ Vegetables

02 - 1 cup red bell pepper, diced
03 - 1 cup carrots, finely diced
04 - 1 cup frozen peas
05 - 3 green onions, sliced, reserve some for garnish
06 - 3 cloves garlic, minced

→ Bang Bang Sauce

07 - 1/3 cup mayonnaise
08 - 2 tablespoons sweet chili sauce
09 - 1 tablespoon Sriracha, adjust to taste
10 - 1 tablespoon lime juice
11 - 1 teaspoon soy sauce

→ Fried Rice Base

12 - 2 tablespoons vegetable oil
13 - 2 large eggs, lightly beaten
14 - 1 tablespoon soy sauce
15 - 1 teaspoon sesame oil
16 - Salt and pepper to taste

# How-To Steps:

01 - Whisk together mayonnaise, sweet chili sauce, Sriracha, lime juice, and 1 teaspoon soy sauce in a small bowl until smooth. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until just set, about 1 minute. Transfer to a plate and set aside.
03 - Add remaining tablespoon of oil to the pan. Sauté garlic for 30 seconds until fragrant. Add bell pepper and carrots; stir-fry for 2-3 minutes until slightly softened.
04 - Stir in frozen peas and most of the sliced green onions. Cook for 1 minute, tossing frequently.
05 - Increase heat to high. Add cold rice, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes until heated through and starting to crisp slightly.
06 - Drizzle in 1 tablespoon soy sauce and sesame oil, tossing to combine evenly. Season with salt and pepper to taste.
07 - Return scrambled eggs to the pan and mix thoroughly with the rice mixture.
08 - Remove from heat. Drizzle prepared Bang Bang Sauce over the fried rice and toss until evenly coated.
09 - Garnish with reserved green onions. Serve immediately while hot.

# Expert Advice:

01 -
  • The Bang Bang sauce creates this incredible creamy coating that clings to every grain of rice
  • It comes together in under 30 minutes but tastes like something from a restaurant
  • You can easily customize the spice level and add whatever protein you have on hand
02 -
  • Cold, day-old rice is absolutely essential or you'll end up with a gummy mess
  • Remove the pan from heat before adding the Bang Bang sauce or the mayonnaise could separate
  • Have everything prepped before you start cooking because once you hit that high heat, things move fast
03 -
  • If your rice is still warm from cooking, spread it on a sheet pan and freeze it for 15 minutes
  • A cold wok makes everything stick, so let your pan get properly hot before adding any oil
  • Make double the sauce and keep it in the fridge for drizzling over roasted vegetables or grilled fish

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