Bang Bang Fried Rice (Print Version)
Creamy, tangy fried rice with spicy Bang Bang sauce and colorful vegetables
# 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 Cook:
01 - In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, lime juice, and 1 teaspoon soy sauce 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 1 tablespoon oil to the pan. Sauté minced garlic for 30 seconds until fragrant. Add bell pepper and carrots, stir-frying for 2-3 minutes until slightly softened.
04 - Stir in frozen peas and most of the sliced green onions (reserve some for garnish). Cook for 1 minute.
05 - Increase heat to high. Add cold rice, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes until heated through and slightly crisped.
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 every grain is evenly coated.
09 - Garnish with reserved green onions. Serve immediately while hot.
# Expert Advice:
01 -
- You get that restaurant quality Bang Bang flavor without the restaurant price tag or mystery ingredients
- The sauce comes together in seconds but tastes like something that simmered all day
- Its actually better than takeout and you control exactly what goes into your bowl
02 -
- Cold rice from the refrigerator is absolutely mandatory. I tried making this with fresh warm rice once and ended up with creamy spicy rice pudding instead of fried rice.
- Remove the pan from heat before adding the Bang Bang sauce. The mayonnaise can separate if it hits direct high heat, and nobody wants broken sauce on their beautiful fried rice.
03 -
- Spread your cooked rice on a baking sheet and freeze it for 20 minutes before frying if you forgot to refrigerate it overnight.
- Make a double batch of the Bang Bang sauce and keep it in the refrigerator. It lasts for weeks and is incredible on burgers, fries, or as a dip.