Name: Fried Rice with Bang Bang Sauce and Crispy Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 1/2 cups cooked rice (preferably day-old); 1 chicken breast, diced; 2 eggs, beaten; 1/2 cup diced carrots; 1/3 cup green peas; 2 cloves garlic, minced; 2 green onions, sliced (for garnish); 2 to 3 tablespoons soy sauce; 1 tablespoon oil (plus more as needed); 1/4 cup mayonnaise; 2 tablespoons sweet chili sauce; 1 tablespoon Sriracha (adjust to taste); 1 teaspoon rice vinegar

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Introduction

Fried rice is a quick and satisfying dish that transforms simple ingredients into a flavorful meal. This recipe features tender chicken, scrambled eggs, and a spicy bang bang sauce for an exciting twist. Perfect for a weeknight dinner or to use up leftover rice.

Ingredients

1 1/2 cups cooked rice (preferably day-old)
1 chicken breast, diced
2 eggs, beaten
1/2 cup diced carrots
1/3 cup green peas
2 cloves garlic, minced
2 green onions, sliced (for garnish)
2 to 3 tablespoons soy sauce
1 tablespoon oil (plus more as needed)
1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon Sriracha (adjust to taste)
1 teaspoon rice vinegar

Instructions

Step 1: In a small bowl, mix mayonnaise, sweet chili sauce, Sriracha, and rice vinegar to create the bang bang sauce. Set aside.
Step 2: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add diced chicken, season with salt and pepper, and cook for 5–6 minutes until browned and cooked through. Remove and set aside.
Step 3: In the same pan, scramble the beaten eggs until just set. Remove and set aside.
Step 4: Add another drizzle of oil, sauté diced carrots and garlic for 2–3 minutes until softened. Stir in green peas and cook for another minute.
Step 5: Add cold rice to the pan. Stir-fry for 3–4 minutes on high heat, breaking up clumps and allowing it to crisp.
Step 6: Return the chicken and eggs to the pan. Stir well. Add soy sauce and mix evenly.
Step 7: Pour the bang bang sauce over the rice mixture and stir until everything is well coated and heated through.
Step 8: Garnish with green onions and serve hot.

Tips & Variations

Use day-old rice for best texture; fresh rice can become mushy.
Swap chicken for shrimp or tofu to suit dietary preferences.
Add chopped bell peppers or corn for extra color and sweetness.
Adjust Sriracha quantity based on your preferred spice level.
For a nuttier flavor, toss in toasted sesame oil at the end.

Storage

Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, stirring occasionally to heat evenly. Avoid reheating multiple times to maintain quality.

How to Serve

A close-up image of a large portion of fried rice in a white bowl, filled with cooked yellow scrambled eggs broken into small pieces, browned and crispy small chicken pieces scattered throughout, cooked rice grains mixed with tiny green peas and small diced orange carrots, all ingredients evenly mixed creating a colorful and textured surface. A woman's hand wooden spoon is partially visible on the right side, resting on the bowl. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh rice instead of day-old rice?

While fresh rice can be used, it tends to be softer and may clump or turn mushy when fried. Day-old rice works best as it is drier and separates more easily during stir-frying.

How spicy is the bang bang sauce?

The bang bang sauce combines the heat from Sriracha with the sweetness of sweet chili sauce and creaminess of mayonnaise, offering a balanced spicy kick. You can adjust the Sriracha amount up or down to suit your taste.