What Makes bang bang fried rice So Special
Crunchy, rich, and impossible to resist, bang bang fried rice is a symphony of textures and flavors that’ll make your taste buds dance. Imagine fluffy jasmine rice crisped to perfection, tossed with vibrant veggies, and coated in a creamy, spicy-sweet sauce that’s just the right amount of fiery. It’s the kind of dish that turns an ordinary weeknight into something special—like the bold flavors of Thai fried rice met the comfort of home cooking.
Now, here’s a little secret from my kitchen: chilling the rice overnight is non-negotiable for that ideal crispy fried rice texture. The first time I tried skipping this step (impatient me!), the rice turned mushy instead of delightfully golden. Trust me, patience pays off here. Once you taste that perfect balance of sweet chili heat and savory goodness, you’ll understand why this dish deserves a spot in your regular rotation!
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What You’ll Find in This Article
Ingredients for bang bang fried rice
- 2 cups cooked jasmine rice, chilled overnight
- 2 tablespoons vegetable oil
- 2 large eggs, beaten
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 2 cloves garlic, minced
- 1/4 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 tablespoon honey
- 1 teaspoon soy sauce
- 1/2 cup frozen peas and carrots, thawed
- 2 green onions, thinly sliced
- 1 teaspoon sesame oil
- Salt and black pepper to taste
Cook Time for Spicy Fried Rice
This bang bang fried rice comes together faster than takeout—just 20 minutes of active cooking! Prep takes about 10 minutes (not counting the rice chilling time), and stir-frying is a speedy 10-minute dance in the skillet. I love how it’s quicker than my go-to simmered soups, yet delivers that same soul-warming satisfaction. Perfect for when you’re craving something bold but short on time!
How to Make Szechuan Fried Rice
Step 1: Whisk the Sauce
In a small bowl, whisk together mayonnaise, sriracha, honey, and soy sauce until smooth. Set aside.
Step 2: Scramble the Eggs
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add beaten eggs and scramble until just set, about 1 minute. Transfer to a plate.
Step 3: Sauté Veggies
Add remaining oil to the skillet. Sauté onion and bell pepper until softened, about 3 minutes. Stir in garlic and cook until fragrant, 30 seconds.
Step 4: Toast the Rice
Add chilled rice, breaking up any clumps with a spatula. Stir-fry for 2 minutes until lightly toasted. Mix in peas and carrots.
Step 5: Add Sauce
Push rice to one side of the skillet. Pour reserved sauce into the empty space and let it bubble for 15 seconds before stirring into the rice.
Step 6: Combine Everything
Return scrambled eggs to the skillet. Toss everything together until evenly coated, about 1 minute. Drizzle with sesame oil.
Step 7: Season and Serve
Taste and adjust seasoning with salt and pepper. Garnish with green onions and serve immediately.
Pro Tips & Tasty Tweaks
After making this bang bang fried rice more times than I can count, here are my favorite ways to make it shine:
- Flavor Swap: Swap sriracha for gochujang if you love deeper, fermented heat—it’s fantastic with the honey’s sweetness.
- Diet Tweak: For a lighter version, try Greek yogurt mayo and reduce honey by half.
- Texture Fix: Can’t wait overnight for rice? Spread fresh-cooked rice on a tray and freeze for 30 minutes to dry it out.
- Storage Tip: Leftovers keep beautifully for 2 days—revive them in a skillet with a splash of water and extra sesame oil.
Bang Bang Fried Rice
Ingredients
- 2 cups cooked jasmine rice chilled overnight
- 2 tablespoons vegetable oil
- 2 large eggs beaten
- 0.5 cup diced onion
- 0.5 cup diced red bell pepper
- 2 cloves garlic minced
- 0.25 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 tablespoon honey
- 1 teaspoon soy sauce
- 0.5 cup frozen peas and carrots thawed
- 2 green onions thinly sliced
- 1 teaspoon sesame oil
- Salt and black pepper to taste
Equipment
- Large Skillet or Wok
- spatula
Method
- In a small bowl, whisk together mayonnaise, sriracha, honey, and soy sauce until smooth. Set aside.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add beaten eggs and scramble until just set, about 1 minute. Transfer to a plate.
- Add remaining oil to the skillet. Sauté onion and bell pepper until softened, about 3 minutes. Stir in garlic and cook until fragrant, 30 seconds.
- Add chilled rice, breaking up any clumps with a spatula. Stir-fry for 2 minutes until lightly toasted. Mix in peas and carrots.
- Push rice to one side of the skillet. Pour reserved sauce into the empty space and let it bubble for 15 seconds before stirring into the rice.
- Return scrambled eggs to the skillet. Toss everything together until evenly coated, about 1 minute. Drizzle with sesame oil.
- Taste and adjust seasoning with salt and pepper. Garnish with green onions and serve immediately.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
While this bang bang fried rice tastes indulgent, it’s packed with wholesome goodness! The eggs provide protein, bell peppers deliver vitamin C, and that chilled rice actually forms resistant starch—great for gut health. I often pair it with light soups to balance the meal. According to nutrition experts, using vegetable oil instead of butter keeps it heart-friendlier while still achieving that crave-worthy crispiness.
A Lighter Version of Sweet Chili Rice
Craving the flavors but watching calories? Here’s how I lighten up this dish without sacrificing taste: replace half the rice with riced cauliflower (sauté it first to remove moisture), use light mayo, and double the veggies. For extra inspiration, these healthy swaps work wonders. If you’re avoiding sugar, try monk fruit sweetener instead of honey—this baking blog proves alternative sweeteners can shine in savory dishes too!
Thoughtful Tips for Special Diets
When my dear friend Margaret was diagnosed as pre-diabetic, we spent many afternoons in my kitchen experimenting with sugar-conscious versions of our favorite dishes—including this bang bang fried rice. The good news? With a few simple tweaks, you can enjoy all that spicy-sweet goodness while keeping things blood sugar friendly. For a low glycemic version, I love swapping honey with monk fruit sweetener (it blends beautifully with the sriracha!) and using cauliflower rice for half the grains. And here’s a little secret: adding extra veggies like shredded cabbage not only boosts nutrition but helps balance the meal’s impact on glucose levels. If you’re exploring sugar alternatives, this guide to natural sweeteners has been my go-to resource for years.
How to Serve bang bang fried rice
I’ll never forget the first time I served this spicy fried rice at our neighborhood potluck—the bowl was scraped clean before I could even set down the serving spoon! For a complete meal, I love pairing it with cooling sides like tom kha gai soup or crisp cucumber salad. Presentation matters too: garnish with extra green onions, toasted sesame seeds, and lime wedges for that restaurant-worthy touch. According to Julie’s seafood blog, contrasting textures make dishes more inviting—which is why I always add crushed peanuts for crunch.
Mistakes to Avoid
Oh darling, I’ve made every mistake possible with Thai fried rice over the years—let me save you the trouble! First, never use freshly cooked rice (I learned this the hard way when hosting book club). The excess moisture turns your dish gummy instead of delightfully crispy. Second, don’t overcrowd the skillet—give those grains space to toast properly, just like you would with grilled chicken. And here’s a pro tip from The Stay at Home Chef: always preheat your oil until shimmering before adding ingredients. Lastly, resist stirring constantly—let the rice develop those golden bits that make Szechuan fried rice so irresistible!
How to Store bang bang fried rice
When my grandson Noah comes to visit, I always make a double batch of this sweet chili rice—it’s his favorite midnight snack! For best results, store cooled leftovers in airtight containers (I swear by glass ones) for up to 3 days in the fridge. To reheat, sprinkle with a teaspoon of water and warm in a skillet over medium heat, stirring occasionally. For longer storage, freeze portions in zip-top bags laid flat—they’ll keep for 2 months and thaw beautifully when you’re craving that global flavor kick. Just remember: the eggs might get slightly rubbery after freezing, so I often leave them out when meal prepping.
Try This bang bang fried rice Yourself
There’s a reason this crispy fried rice has been my signature dish for twenty-three years—it’s foolproof, flavorful, and always brings people together around the table. Whether you’re cooking for one or feeding a crowd, I hope you’ll experience the same joy I do when that first spicy-sweet bite hits your tongue. Need more weeknight inspiration? Try pairing it with Greek-inspired turkey burgers or black bean patties for a complete meal. Now grab that wok, darling—your new favorite dinner awaits!
Frequently Asked Questions
What is bang bang rice?
This vibrant dish combines crispy fried rice with a creamy, spicy-sweet sauce inspired by Thai and Szechuan flavors. The name comes from the “bang bang” effect of contrasting textures—crunchy veggies, tender rice, and that irresistible sauce coating every bite. For more global rice dishes, explore our Mexican-inspired recipes.
What is the secret ingredient in fried rice?
The magic lies in chilled, day-old rice—it fries up crispier than fresh rice. But for bang bang style, that creamy sriracha-mayo sauce is what sets it apart from regular fried dishes. A drizzle of sesame oil at the end adds authentic depth too!
What makes bang bang sauce?
Our version blends mayonnaise with sriracha, honey, and soy sauce for that perfect balance of heat and sweetness. Some restaurants use sweet chili sauce instead—feel free to experiment! The sauce should coat the rice lightly without overpowering other flavors.
Can I make bang bang chicken Chinese style with this rice?
Absolutely! Simply stir-fry diced chicken with the veggies, then proceed with the recipe. For authentic Chinese flavors, add a teaspoon of five-spice powder when cooking the meat. The creamy sauce pairs beautifully with poultry.
