The Fried Rice That Will Ruin All Other Takeout For You
Let’s be honest. Some nights, the biggest decision is which takeout menu to grab. Do you go for the comforting, savory goodness of classic chicken fried rice, or the creamy, spicy, can’t-stop-eating-it kick of Bang Bang chicken?
I found myself in this exact dilemma one rainy Tuesday. My brain wanted both. My stomach agreed. So, I did what any reasonable, food-obsessed person would do: I decided to stop choosing.
I marched into my kitchen, determined to create a mashup that would satisfy both cravings at once. The result was this Bang Bang Chicken Fried Rice, and I am not exaggerating when I say it changed my weeknight dinner game forever.
It’s the perfect fusion. You get the familiar, hearty base of perfectly cooked fried rice, studded with tender chicken and crisp veggies. Then, it’s drizzled with that iconic, glorious Bang Bang sauce. It’s sweet, spicy, creamy, and completely addictive.
This isn’t just another recipe; it’s the solution to your takeout indecision. It’s surprisingly simple to pull together, and the payoff is a restaurant-quality dish that will have everyone asking for seconds.
What You’ll Need
I like to break down the ingredients into two parts so it feels less overwhelming. First, the rice and its friends, then the magic sauce.
For the Fried Rice:
- 4 cups cooked and chilled day-old rice (Jasmine is fantastic here)
- 1 pound boneless, skinless chicken breasts, cut into small bite-sized pieces
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 cup frozen peas and carrots, thawed
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 large eggs, lightly beaten
- 3 tablespoons soy sauce (or tamari for a gluten-free option)
- 1 teaspoon sesame oil
For the Bang Bang Sauce:
- 1/2 cup good quality mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1-2 tablespoons Sriracha (adjust to your preferred spice level)
- 1 teaspoon lime juice, fresh squeezed
For Garnish (Optional but Recommended):
- Sliced green onions
- Toasted sesame seeds
Pro Tips
Over the years, I’ve made every mistake in the fried-rice book. Here are a few hard-won tips to help you get it perfect on the first try.
- Cold Rice is Not a Suggestion, It’s a Rule: I can’t stress this enough. Using warm, freshly cooked rice will result in a clumpy, steamy, mushy mess. Day-old rice that has been chilled in the fridge is drier and firmer, allowing the grains to separate and fry beautifully.
- The Power of a Hot Pan: Don’t be shy with the heat. A screaming hot wok or large skillet is your best friend. This high heat sears the ingredients quickly, preventing them from steaming and giving your fried rice that signature “wok hei” or “breath of the wok” flavor you get at the best restaurants.
- Cook in Batches: It’s tempting to throw everything in the pan at once to save time, but this will lower the pan’s temperature and steam your food. Cook the chicken first, set it aside. Cook the eggs, set them aside. This ensures everything is perfectly cooked, not just crowded and soggy.
- Prep Everything First: This is a fast-cooking dish. Once you start, you won’t have time to stop and chop an onion. Have all your ingredients chopped, measured, and ready to go next to the stove. This French technique, called “mise en place,” is a lifesaver.
Tools Required
You don’t need a professional kitchen, just a few basics.
- Wok or a large, heavy-bottomed skillet
- Cutting board
- Sharp knife
- Small bowl (for the sauce)
- Whisk
- Measuring cups and spoons
- Spatula or wooden spoon
Substitutions and Variations
This recipe is a great starting point. Feel free to play with it and make it your own!
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Chicken | Shrimp, Tofu, Pork | Cook shrimp quickly. Press tofu well. |
| White Rice | Brown Rice, Quinoa | Texture will be different but still delicious. |
| Peas & Carrots | Broccoli, Edamame | Add any quick-cooking veggie you love. |
| Mayonnaise | Greek Yogurt | For a tangier, lighter sauce. |
Make Ahead Tips
Want to make dinner time even faster? You can prep almost the entire dish in advance.
- The Rice: Cook your rice up to 2 days before. Spread it on a baking sheet to cool, then store it in an airtight container in the fridge.
- The Sauce: The Bang Bang sauce can be whisked together and stored in a jar in the fridge for up to a week. The flavors actually get better as they sit.
- The Veggies: Chop your onion, garlic, and ginger and store them in a container in the fridge.
How to Make Bang Bang Chicken Fried Rice: Step by Step
Let’s get cooking. Follow these steps, and you’ll be in for a treat.
Step 1: Make the Sauce
In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth. Taste and adjust the sriracha if you want more heat. Set it aside.
Step 2: Prep the Chicken
Pat the chicken pieces dry with a paper towel. In a medium bowl, toss the chicken with the cornstarch, a pinch of salt, and pepper until it’s lightly coated. The cornstarch gives it a fantastic, slightly crispy texture.
Step 3: Cook the Chicken
Heat 1 tablespoon of oil in your wok or large skillet over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set it aside.
Step 4: Scramble the Eggs
Wipe the pan clean if needed. Add the lightly beaten eggs to the hot pan. Scramble them quickly, breaking them into small pieces with your spatula. This should only take about 30-60 seconds. Remove the eggs and set them aside with the chicken.
Step 5: Sauté the Aromatics and Veggies
Add the remaining 1 tablespoon of oil to the pan. Add the diced onion and cook for 2-3 minutes until it starts to soften. Add the minced garlic and grated ginger and cook for another 30 seconds until fragrant. Be careful not to burn the garlic.
Step 6: Fry the Rice
Add the cold, day-old rice to the pan. Use your spatula to break up any large clumps. Stir-fry for 3-4 minutes, letting the rice get slightly toasted. Add the thawed peas and carrots and mix well.
Step 7: Bring It All Together
Pour the soy sauce and sesame oil over the rice, tossing to coat everything evenly. Add the cooked chicken and scrambled eggs back into the pan. Stir everything together for 1-2 minutes until heated through.
Step 8: Serve and Drizzle
Divide the fried rice among your serving bowls. Drizzle generously with the Bang Bang sauce. Garnish with sliced green onions and a sprinkle of toasted sesame seeds before serving hot.
Nutrition, Diets, and Pairings
Here’s a quick look at how this dish can fit into your lifestyle and what to serve with it.
Serving Suggestions
This dish is a complete meal on its own, but if you want to round it out, here are some ideas:
- Steamed or blanched broccoli
- A simple cucumber salad with rice vinegar
- Edamame with a sprinkle of sea salt
Dietary Swaps
| Diet | Easy Swap |
|---|---|
| Gluten-Free | Use tamari or coconut aminos instead of soy sauce. |
| Lower Carb | Use cauliflower rice. Squeeze out excess moisture first! |
| Vegetarian | Swap chicken for firm tofu or a mix of mushrooms. |
Disclaimer: The nutritional information below is an estimate, calculated using an online tool. Actual values may vary based on the specific ingredients and brands you use.
A typical serving (about 1/4 of the recipe) contains approximately: Calories: 580 kcal, Protein: 35g, Fat: 25g, Carbohydrates: 52g.
Leftovers and Storage
If you somehow have leftovers, they are fantastic the next day. The key is storing and reheating them properly.
Let the fried rice cool to room temperature completely before storing. Place it in an airtight container in the refrigerator for up to 3 days. It’s best to store any extra Bang Bang sauce separately to keep the rice from getting too soft.
To reheat, simply warm it in a skillet over medium heat with a splash of water to steam it back to life. You can also microwave it, but the stovetop method gives the best texture.
Frequently Asked Questions
Q1. My fried rice came out mushy. What happened?
Ans: This is the most common issue! It’s almost always caused by using freshly cooked, warm rice. The moisture content is too high. Chilling the rice overnight is the secret to fluffy, separate grains.
Q2. Can I freeze this?
Ans: Yes! You can freeze the fried rice (without the sauce) in a freezer-safe bag or container for up to 2 months. Let it thaw in the fridge overnight before reheating on the stove. Mix up the sauce fresh or thaw it separately.
Q3. Is the Bang Bang sauce really spicy?
Ans: It has a noticeable kick, but you are in total control. The heat comes from the Sriracha. Start with 1 tablespoon, taste the sauce, and add more if you like it spicier. The sweet chili sauce and mayo do a great job of balancing the heat.
Q4. What if I don’t have a wok?
Ans: No problem at all. A large, heavy-bottomed skillet (like a cast iron or stainless steel pan) works just as well. The goal is to have a lot of surface area and a pan that holds high heat effectively.
Wrapping Up
There you have it. A dish that’s a little bit classic, a little bit bold, and 100% delicious. It takes two takeout favorites and turns them into one unforgettable homemade meal.
This recipe is more than just a set of instructions; it’s a template for a perfect night in. It’s fast, flavorful, and so much more satisfying than waiting for a delivery driver.
So give it a try this week! I promise you won’t regret it. When you do, drop a comment below and let me know how it went. I love hearing about your kitchen creations!
