Bang Bang Fried Rice (Printable)

Spicy, creamy fried rice with sweet chili kick and colorful veggies

# What You'll Need:

→ Rice Base

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 Seasoning

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

# Directions:

01 - Whisk together mayonnaise, sweet chili sauce, Sriracha, lime juice, and 1 teaspoon soy sauce in a small bowl until smooth. Set aside for later use.
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 reserve.
03 - Add remaining tablespoon of 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 until peas are heated through.
05 - Increase heat to high. Add cold rice to the pan, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes until rice is heated through and slightly crispy.
06 - Drizzle 1 tablespoon soy sauce and sesame oil over the rice, 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 evenly coated.
09 - Garnish with reserved green onions. Serve immediately while hot.

# Expert Tips:

01 -
  • The sauce clings to every grain, creating a rich yet surprisingly light texture
  • Ready in under 30 minutes using ingredients you probably have right now
  • Customizable heat level means everyone at the table gets exactly what they want
02 -
  • Cold, day-old rice is the difference between restaurant-quality fried rice and a sticky disappointment
  • Remove the pan from heat before adding the sauce, or the mayonnaise will separate and turn oily
  • The sauce continues to absorb as it sits, so add it gradually and taste as you go
03 -
  • Prep all ingredients before turning on the stove. Fried rice moves fast once it starts cooking
  • If the sauce feels too thick, add a teaspoon of water to thin it out before tossing
  • Store leftover sauce separately from the rice if you are meal prepping

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