Bang Bang Fried Rice (Print)

Creamy, tangy fried rice with a spicy kick, loaded with colorful vegetables and ready in just 30 minutes.

# Ingredient list:

→ Rice

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, reserving 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

# Directions:

01 - Whisk together mayonnaise, sweet chili sauce, Sriracha, lime juice, and 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, approximately 1-2 minutes. Transfer to a plate and reserve.
03 - Add remaining tablespoon of oil to the pan. Sauté minced garlic for 30 seconds until fragrant. Add diced 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. 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 thoroughly heated and beginning to crisp slightly.
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 - Garnish with reserved green onions. Serve immediately while hot for best texture and flavor.

# Expert Tips:

01 -
  • The Bang Bang sauce turns ordinary fried rice into something you would order at a restaurant but better
  • It comes together in under 30 minutes using ingredients you probably already have
  • The combination of creamy spicy tangy with crunchy vegetables is just impossible to stop eating
02 -
  • Cold rice is the difference between restaurantquality fried rice and a disappointing sticky mess
  • High heat is essential for that smoky wok flavor so do not be afraid of a little smoke in your kitchen
  • The sauce tastes completely different once it hits the hot rice so trust the process
03 -
  • Prep all ingredients before you start cooking because once you turn on the heat everything happens fast
  • Use a large wok or skillet so the rice has room to crisp instead of steam

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