Irresistible Bang Bang Chicken Fried Rice in Just 30 Minutes

I first fell in love with Bang Bang Chicken Fried Rice during a late-night craving at a tiny Asian fusion spot downtown. The moment that crispy rice hit my tongue with that sweet-spicy mayo sauce, I knew I had to recreate it at home. After months of tweaking (and maybe burning a pan or two), I’ve perfected this flavor-packed version that comes together in under 30 minutes. The magic happens when the caramelized chicken meets the creamy-spicy bang bang sauce—it’s the kind of dish that makes you close your eyes and go “mmm” after every bite. Trust me, once you try this fried rice, takeout just won’t cut it anymore!

Why You’ll Love This Bang Bang Chicken Fried Rice

Oh, where do I even start? This isn’t just another fried rice recipe—it’s the kind of dish that’ll have you licking the plate clean. Here’s why it’s a total game-changer:

• Crazy fast: From fridge to table in under 30 minutes—perfect for those “I need dinner NOW” nights.
• Flavor bomb: That sweet-spicy bang bang sauce? It clings to every grain of rice like edible magic.
• Weeknight hero: Uses basic pantry staples (hello, frozen peas and leftover rice!).
• Customizable heat: Add more sriracha if you’re brave, or dial it back for kiddos.
• Better than takeout: Crispy edges on the rice, tender chicken—no soggy container disappointments here!

Seriously, this dish checks all the boxes. Even my picky nephew asks for seconds!

Ingredients for Bang Bang Chicken Fried Rice

Here’s everything you’ll need to make your kitchen smell like your favorite takeout spot—but better! I’ve included all my little prep tricks too:

• 2 cups cooked white rice – day-old and cold (trust me, fresh rice turns mushy)
• 1 pound boneless chicken breast – diced into bite-sized pieces (thighs work great too!)
• 2 tbsp soy sauce – regular or low-sodium (I sometimes use tamari for gluten-free)
• 1/2 cup mayonnaise – the creamy base for our magic sauce
• 1 tbsp sriracha – adjust up or down depending on your spice tolerance
• 1 tbsp honey – for that perfect sweet-spicy balance
• 2 eggs – beaten (these make it extra hearty)
• 1/2 cup diced carrots – small dice so they cook fast
• 1/2 cup frozen peas – no need to thaw, they’ll heat through in the pan
• 2 cloves garlic – minced (or 1/2 tsp garlic powder in a pinch)
• 2 tbsp vegetable oil – for that perfect stir-fry sizzle
• 1 tsp sesame oil – added at the end for aroma
• 2 green onions – sliced thin for garnish

See? Mostly pantry staples with a few fresh bits. Now let’s make some magic!

Equipment You’ll Need

No fancy gadgets required here—just a few trusty kitchen workhorses to whip up this bang bang goodness:

• Large skillet or wok – the bigger, the better for that perfect stir-fry action
• Wooden spoon or spatula – for scraping up all those delicious crispy bits
• Mixing bowls (2) – one for sauce, one for beating eggs
• Sharp knife & cutting board – for prepping chicken and veggies
• Measuring spoons – eyeballing the sriracha can lead to… interesting results

That’s it! Now let’s get cooking.

How to Make Bang Bang Chicken Fried Rice

Alright, let’s dive into the good stuff! This is where the magic happens—that perfect combo of crispy rice, tender chicken, and that addictive bang bang sauce. Follow these steps, and you’ll have restaurant-quality fried rice in no time.

Step 1: Cook the Chicken

Heat your largest skillet or wok over medium-high heat and add the vegetable oil. Once it shimmers (that’s your cue it’s hot enough), toss in the diced chicken. Here’s my trick: don’t stir right away! Let it sit for a minute to get those gorgeous golden edges. Then stir occasionally until no pink remains—about 5-6 minutes total. The chicken will finish cooking later, so don’t worry if it’s not 100% done yet.

Step 2: Prepare the Bang Bang Sauce

While the chicken cooks, grab a small bowl and whisk together the mayo, sriracha, and honey. Taste as you go—this is your chance to adjust the heat! Too spicy? Add more honey. Too sweet? More sriracha. I usually end up adding an extra squirt of sriracha because I’m a heat lover. Set this saucy goodness aside—it’ll be the star of the show soon!

Step 3: Stir-Fry Vegetables and Eggs

Push the chicken to one side of the pan (no need to remove it!) and pour in the beaten eggs. Let them set for about 10 seconds before scrambling—this gives them nice fluffy curds. Once the eggs are cooked, toss in the garlic, carrots, and frozen peas. Stir-fry for about 2 minutes until the carrots soften slightly but still have a bit of crunch. The peas will thaw right in the pan—easy peasy!

Step 4: Combine Everything

Now the fun part! Add the cold rice and soy sauce, breaking up any clumps with your spoon. Once the rice is heated through (about 2 minutes), drizzle that glorious bang bang sauce over everything. Fold gently but thoroughly—you want every grain coated in that creamy-spicy goodness. Finish with a drizzle of sesame oil and a sprinkle of green onions. The sesame oil isn’t just for flavor—that nutty aroma will make your kitchen smell incredible!

And there you have it—perfect bang bang chicken fried rice in about 15 minutes of active cooking time. The crispy bits of rice, the tender chicken, that sauce clinging to every bite… pure magic!

Tips for Perfect Bang Bang Chicken Fried Rice

After making this dish more times than I can count (sometimes at 2AM—no judgment!), I’ve picked up some foolproof tricks to take your fried rice from good to “oh-my-god-can-I-marry-this” amazing:

• Rice matters: Day-old, cold rice is non-negotiable. Fresh rice steams instead of frying—spread it on a baking sheet to dry out if needed.
• Sauce control: Mix the bang bang sauce thinner than you think—it thickens when heated. Add a teaspoon of water if it feels too gloppy.
• High heat is key: That sizzle when rice hits the pan? Music to my ears. Don’t crowd the pan or it’ll steam instead of crisp.
• Prep ahead: Chop everything before heating the pan—this cooks FAST once you start.
• Crispy egg trick: Let eggs set slightly before scrambling for better texture.

Oh! And always make extra—this stuff disappears fast!

Variations of Bang Bang Chicken Fried Rice

One of the best things about this recipe? It’s like a blank canvas for your cravings! Here are my favorite twists:

• Protein swaps: Try shrimp (add them last minute!) or crispy tofu cubes for a vegetarian version.
• Veggie boost: Toss in diced bell peppers or corn for extra crunch and color.
• Spice adventures: Swap sriracha for gochujang if you love that deep, fermented heat.
• Rice alternatives: Brown rice works (just add a splash of water to prevent dryness).

My wildest creation? Adding crushed pineapple for sweet-tangy bites—don’t knock it till you try it!

Serving Suggestions

This bang bang fried rice is a star on its own, but here’s how I love to serve it for maximum wow factor:

• Cool contrast: Pair with a quick cucumber salad (just sliced cukes, rice vinegar, and sesame seeds) to balance the heat.
• Crispy sides: Store-bought egg rolls or potstickers make it feel like a takeout feast.
• Garnish game: Extra green onions, sesame seeds, or even crushed peanuts add texture.

Pro tip: Serve straight from the pan—that sizzle is half the fun!

Storing and Reheating Bang Bang Chicken Fried Rice

Let’s be real—you probably won’t have leftovers (this stuff disappears fast at my house!). But if you do, here’s how to keep that crispy magic alive:

• Fridge storage: Cool completely, then store in an airtight container for up to 3 days. The sauce actually gets more flavorful overnight!
• Reheating magic: Skip the microwave—it turns rice mushy. Instead, toss it in a hot skillet with a drizzle of oil. Stir occasionally until piping hot (about 3-5 minutes). You’ll get those crispy edges back!

Pro tip: If it seems dry, splash in a teaspoon of water before reheating to revive the sauce.

Nutritional Information

Here’s the scoop on what’s in each delicious serving (but remember—nutrition varies based on your exact ingredients and portion sizes!):

• Calories: About 450 per generous cup
• Protein: 25g (thanks to all that chicken and eggs!)
• Carbs: 40g (mostly from the rice and veggies)
• Sugar: 8g (mostly from the honey in the sauce)
• Fat: 22g (but hey, it’s the good kind from mayo and oils)

Not bad for a meal that tastes this indulgent, right? For lighter versions, try reducing the mayo or using cauliflower rice—but I say enjoy every saucy bite!

Frequently Asked Questions

I get asked about this bang bang chicken fried rice ALL the time—here are the answers to the most common questions I hear (usually while friends are shoveling forkfuls into their mouths!):

Can I use brown rice instead of white?
Absolutely! Brown rice works great—just add a splash of water when stir-frying since it tends to dry out faster. The texture will be slightly chewier, but still delicious. My trick? Toast the brown rice in the pan for an extra minute before adding other ingredients.

How can I make this less spicy?
Easy fixes: Cut the sriracha in half or swap it for sweet chili sauce. You can also increase the mayo or honey in the sauce to balance the heat. Taste as you go—that’s the beauty of homemade!

Is there a substitute for mayo in the sauce?
Greek yogurt works in a pinch, but the sauce won’t be as creamy. For a dairy-free option, try vegan mayo—it’s surprisingly close to the real deal!

Can I make this ahead?
You bet! Cook everything except the sauce—store components separately in the fridge for up to 2 days. When ready to eat, reheat the rice mixture in a skillet, then stir in the fresh sauce. The flavors actually deepen overnight!

Why is my fried rice mushy?
Two likely culprits: using freshly cooked rice (always go for day-old!) or overcrowding the pan. Give ingredients space to crisp up—if needed, cook in two batches. Your patience will be rewarded with perfect texture!

Final Thoughts

There you have it—my foolproof way to make bang bang chicken fried rice that’ll knock your socks off! I can’t wait for you to try this recipe and make it your own. Tag me when you do—I love seeing your kitchen creations! Now go grab that skillet and let’s get sizzling!

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