Bang Bang Fried Rice
380kcal
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
Calories380kcalCarbohydrates45gProtein9gFat19gSaturated Fat3gCholesterol95mgSodium480mgPotassium220mgFiber3gSugar8gVitamin A35IUVitamin C45mgCalcium4mgIron10mg
Notes
For a lighter version, try Greek yogurt mayo and reduce honey by half. Can't wait overnight for rice? Spread fresh-cooked rice on a tray and freeze for 30 minutes to dry it out. Leftovers keep beautifully for 2 days—revive them in a skillet with a splash of water and extra sesame oil.