Bang Bang Fried Rice

The first time Bang Bang sauce met fried rice in my kitchen was entirely by accident. I had leftover rice and a container of that spicy, creamy sauce from a failed appetizer experiment. That impulsive fusion changed my weeknight dinner game forever, and now its the dish my friends actually text me about afterward.

Last Tuesday, my roommate walked in mid-cooking and literally stopped in her tracks. The combination of sizzling garlic, sweet chili, and that distinctive Sriracha tang had her hovering over the wok until I finally scooped her a bowl. She texted me the next morning asking if there were leftovers.

Ingredients

• 4 cups cooked jasmine rice: Day-old rice from the refrigerator is non-negotiable here. Fresh rice turns into mush, while cold grains separate beautifully and develop those crave-worthy crispy edges
• 1 cup red bell pepper and 1 cup carrots: The sweetness from these vegetables balances the heat perfectly. Dice them small so they cook quickly and distribute evenly throughout
• 1 cup frozen peas: They add pops of brightness and dont require any prep work
• 3 green onions: Save some of the green tops for garnish—those fresh bites cut through the creamy sauce
• 3 cloves garlic: Minced finely so it infuses the oil without burning
• 1/3 cup mayonnaise: Use real mayo, not the light stuff. The richness is what carries the other flavors
• 2 tablespoons sweet chili sauce: This provides the backbone of sweetness that makes Bang Bang sauce addictive
• 1 tablespoon Sriracha: Start here and adjust up or down depending on your spice tolerance that day
• 1 tablespoon lime juice: Fresh squeezed makes a noticeable difference over bottled
• 2 tablespoons vegetable oil divided: Neutral oil lets the sauce flavors shine
• 2 large eggs: Beaten lightly before adding to the pan for even curds

Instructions

Whisk the sauce first:

Combine the mayonnaise, sweet chili sauce, Sriracha, lime juice, and teaspoon of soy sauce in a small bowl until completely smooth. Let it sit while you cook—the flavors meld together beautifully.

Scramble the eggs:

Heat one tablespoon of oil in your wok over medium-high heat until it shimmers. Pour in the beaten eggs and scramble until just set, about 30 seconds. Transfer them to a plate and resist the urge to keep cooking them.

Bloom the aromatics:

Add the remaining oil to the hot pan. Toss in the minced garlic and stir for 30 seconds until fragrant, then immediately add the bell pepper and carrots.

Cook the vegetables:

Stir-fry for 2 to 3 minutes until the peppers and carrots are softened but still have some crunch. Add the frozen peas and most of the green onions, cooking for one more minute.

Add the rice:

Crank the heat to high. Dump in your cold rice and use your spatula to break up any clumps. Stir-fry for 2 to 3 minutes until the rice is heated through and starting to get crispy in spots.

Season the base:

Drizzle in the tablespoon of soy sauce and teaspoon of sesame oil, tossing constantly to coat every grain. Season with salt and pepper, then return the scrambled eggs to the pan.

Bring it all together:

Remove the pan from the heat completely. Pour the Bang Bang sauce over the rice and toss until everything is evenly coated and the sauce has warmed through slightly from the residual heat.

Finish and serve:

Sprinkle with those reserved green onions and serve immediately while the rice is still hot and the sauce is at its creamiest.

Save

This recipe became my go-to after a particularly chaotic exam week when cooking seemed impossible but takeout felt wrong. Now its the meal I make when I need something that feels like a treat but takes zero brain power to pull together.

Making It Yours

Add protein like cooked shrimp, diced chicken, or even tofu cubes in step four. If you are going vegetarian, double the veggies and maybe throw in some edamame for extra protein. The sauce works with pretty much any addition you can imagine.

Texture Secrets

Let the rice sit undisturbed for 30 seconds between tosses at high heat. Those crispy bits that form against the hot wok are what make fried rice so satisfying. Do not be afraid of a little fond on the pan—that is flavor gold.

Serving Ideas

Serve this alongside simple steamed broccoli or cucumber salad to balance the richness. A cold beer or sparkling water with lime helps cut through the creamy sauce. If you want to make it a complete meal, add a simple miso soup to start.

• Top with toasted sesame seeds for a nutty finish
• Extra lime wedges on the table let guests adjust brightness
• Make a double batch—the leftovers are incredible for lunch

Save

Sometimes the best discoveries happen when you are too hungry to follow a recipe properly. This Bang Bang fried rice started as a kitchen accident and ended up a staple.

Recipe FAQs

→ What makes Bang Bang sauce unique?

Bang Bang sauce combines creamy mayonnaise with sweet chili sauce, Sriracha, lime juice, and soy sauce. The result is a perfectly balanced blend of creamy, tangy, sweet, and spicy flavors that coats the rice beautifully.

→ Why use day-old rice for fried rice?

Day-old, refrigerated rice has dried out slightly, which prevents it from becoming mushy during stir-frying. The grains separate easily and develop those desirable crispy edges when cooked over high heat.

→ Can I make this dish less spicy?

Absolutely. Simply reduce or omit the Sriracha in the Bang Bang sauce. The sweet chili sauce provides mild sweetness without much heat, so you can still enjoy the creamy coating without the spice.

→ What protein additions work well?

Shrimp, diced chicken breast, or tofu are excellent additions. Add pre-cooked proteins during step 4 when stirring in the peas, allowing them to heat through with the vegetables.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water or oil to refresh the texture. The sauce may separate slightly but will recombine when stirred.

→ Can I use brown rice instead?

Yes, brown rice works well and adds nutty flavor and extra fiber. Cook it slightly al dente before refrigerating, as brown rice takes longer to soften and you want to avoid mushy grains during stir-frying.