Fried Rice with Bang Bang Sauce and Crispy Chicken Recipe
This flavorful fried rice recipe combines tender chicken, scrambled eggs, and vibrant vegetables all stir-fried with soy sauce and topped with a spicy-sweet bang bang sauce. Perfect as a quick and satisfying meal, it uses day-old rice for the best texture and delivers a delightful balance of savory and spicy flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
Rice and Protein
- 1 1/2 cups cooked rice (preferably day-old)
- 1 chicken breast, diced
- 2 eggs, beaten
Vegetables
- 1/2 cup diced carrots
- 1/3 cup green peas
- 2 cloves garlic, minced
- 2 green onions, sliced (for garnish)
Sauces and Seasonings
- 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
- Prepare Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and rice vinegar until smooth. Set this spicy-sweet sauce aside to use later.
- Cook Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the diced chicken, season with salt and pepper, and cook for 5 to 6 minutes until the chicken is browned and cooked through. Remove the cooked chicken and set it aside.
- Scramble Eggs: In the same pan, pour in the beaten eggs and scramble them gently until just set. Remove the eggs from the pan and set aside with the chicken.
- Sauté Vegetables: Add a drizzle of oil to the pan, then sauté the diced carrots and minced garlic for 2 to 3 minutes until they begin to soften. Stir in the green peas and cook for another minute to heat through.
- Fry Rice: Add the cold, day-old rice to the pan. Stir-fry for 3 to 4 minutes on high heat, breaking up any clumps to ensure even cooking and allowing the rice to crisp slightly.
- Combine Ingredients: Return the cooked chicken and scrambled eggs to the pan with the rice and vegetables. Stir thoroughly to combine all ingredients evenly.
- Add Soy Sauce: Pour 2 to 3 tablespoons of soy sauce over the mixture and stir to coat everything evenly, enhancing the savory depth of flavor.
- Incorporate Bang Bang Sauce: Drizzle the prepared bang bang sauce over the rice mixture and stir well until every bite is coated with the spicy, creamy sauce and heated through.
- Garnish and Serve: Sprinkle sliced green onions over the top as a fresh garnish. Serve the fried rice hot for the best taste experience.
Notes
- Using day-old rice prevents the dish from becoming mushy and helps achieve the perfect fried rice texture.
- Adjust the amount of Sriracha in the bang bang sauce according to your preferred spice level.
- You can substitute chicken with shrimp, tofu, or other proteins as desired.
- For an extra crunch, consider adding chopped nuts or water chestnuts when sautéing vegetables.
- Leftover fried rice keeps well in the refrigerator for up to 3 days and reheats nicely in a skillet or microwave.
Keywords: fried rice, chicken fried rice, quick meal, easy dinner, Asian recipe, bang bang sauce, spicy fried rice, stir-fry
