Bang Bang Fried Rice (Printable Version)
Creamy, tangy fried rice with spicy Bang Bang sauce and crisp vegetables
# What You Need:
→ Rice Base
01 - 4 cups cooked jasmine or long-grain rice, preferably day-old and refrigerated
→ 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 Make It:
01 - Whisk together mayonnaise, sweet chili sauce, Sriracha, lime juice, and soy sauce in a small bowl until smooth. Set aside for final assembly.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until just set, approximately 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-fry for 2–3 minutes until slightly softened.
04 - Stir in frozen peas and most of the sliced green onions, reserving 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 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. Remove from heat. Drizzle Bang Bang Sauce over the fried rice and toss until evenly coated.
08 - Transfer to serving plates and garnish with reserved green onions. Serve immediately while hot.
# Expert Advice:
01 -
- The creamy spicy sauce transforms simple fried rice into something restaurant worthy in under 30 minutes
- You can use whatever vegetables are languishing in your crisper drawer
- The sauce keeps for weeks in the fridge so you can make this on repeat
02 -
- Cold rice is the difference between fried rice and sticky mush so plan ahead or spread hot rice on a baking sheet to cool quickly
- The Bang Bang sauce keeps in the refrigerator for up to three weeks and is incredible on sandwiches burgers and roasted vegetables
03 -
- Make double the sauce and keep it in a jar for quick weekday meals
- Toast sesame seeds in a dry pan and sprinkle them on top for extra crunch