Go Back
Close up handheld photo of golden-brown Bang Bang Fried Rice with charred chicken chunks and vibrant orange sauce drizzle in a black ceramic bowl.

Bang Bang Fried Rice: The Ultimate Creamy and Spicy Weeknight Dinner

This Bang Bang Fried Rice features crispy jasmine rice, charred chicken, and a vibrant orange-pink spicy cream sauce. A 30-minute high-protein meal perfect for busy weeknights and Pinterest-worthy food photography.
Print Recipe Pin for Later
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Asian Fusion
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 cups (600g) Jasmine Rice Cooked and chilled, preferably day-old
  • 1 lb (450g) Chicken Breast Cut into bite-sized cubes
  • 3 large Eggs Whisked
  • 1/2 cup (120ml) Mayonnaise Full fat for best flavor
  • 1/4 cup (60ml) Thai Sweet Chili Sauce
  • 1-2 tbsp (15-30ml) Sriracha Adjust for heat preference
  • 1/2 cup (75g) Carrots Finely diced
  • 1/2 cup (75g) Green Peas Steamed
  • 2 tbsp (30ml) Soy Sauce Low sodium optional
  • 3 tbsp (45ml) Neutral Oil Vegetable or canola
  • 2 stalks Green Scallions Freshly sliced for garnish
  • 1 tsp Black Sesame Seeds For garnish

Equipment

  • 1 Large Wok or Skillet Cast iron preferred for best sear.
  • 1 Squeeze Bottle For the signature sauce drizzle.

Method
 

Prepare the Components
  1. In a small mixing bowl, whisk together the mayonnaise, sweet chili sauce, and Sriracha until smooth and vibrant orange. Transfer to a squeeze bottle.
  2. Heat 2 tbsp of oil in a wok over high heat. Add seasoned chicken cubes. Cook for 3-5 minutes until the edges are lightly charred and the chicken is cooked through. Remove and set aside.
Fry the Rice
  1. In the same wok, scramble the eggs into soft yellow curds. Add the diced carrots and sauté for 2 minutes until slightly softened.
  2. Add the chilled jasmine rice, soy sauce, and remaining oil. Fry on high heat for 4 minutes, tossing constantly. Fold in the steamed peas and the seared chicken.
  3. Transfer the rice to a shallow black ceramic bowl. Drizzle the bang bang sauce in a messy zigzag pattern over the top. Garnish heavily with sliced green scallions and black sesame seeds.

Notes

Use day-old rice for the best crispy texture.
Dry the chicken thoroughly before searing to ensure a deep brown crust.