Bang Bang Fried Rice
A comforting and flavorful dish of fried rice with shredded chicken, mixed vegetables, and a creamy, spicy bang bang sauce.
Ingredients
Main Ingredients
- 2 cups cooked rice preferably day-old for best texture
- 1 cup cooked chicken, shredded use roasted, poached, or rotisserie-style halal chicken
- 2 large eggs, beaten
- 1 cup mixed vegetables suggestions: diced bell peppers, peas, diced carrots
- 3 tablespoons soy sauce low-sodium if preferred
- 2 tablespoons bang bang sauce sweet chili sauce mixed with mayonnaise
- 1 tablespoon vegetable oil or other neutral oil
- to taste salt and pepper
- for garnish green onions
Instructions
Preparation
- Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat until shimmering but not smoking.
- Add the mixed vegetables to the pan and sauté for 3–5 minutes, stirring often until they are tender-crisp.
- Push the veggies to one side of the pan to create a clear space. Pour the beaten eggs into the empty side and scramble gently until fully cooked, then fold them into the vegetables.
- Add the cooked rice and shredded chicken to the pan. Break up any clumps and toss everything together so rice gets evenly coated with oil and flavors. Cook for 2–3 minutes until the rice is heated through.
- Pour in the soy sauce and the bang bang sauce. Stir thoroughly so every grain of rice and shred of chicken glistens with sauce.
- Season to taste with salt and pepper, and finish with a quick shower of chopped green onions.
- Transfer to a serving dish or serve straight from the pan. Garnish with more green onions or lime wedges.
Notes
Day-old rice works best because it’s drier and separates easily. Keep all components prepped and ready (mise en place) — fried rice comes together quickly. If you’re using leftover roasted chicken, it warms through beautifully here.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 65gProtein: 25gFat: 20gSaturated Fat: 3gSodium: 800mgFiber: 3gSugar: 2g
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