Dinner

Bang Bang Fried Rice Recipe

ByElla Hart January 19, 2026January 19, 2026

Introduction

Bang Bang Fried Rice is a flavorful twist on classic fried rice, combining tender chicken, scrambled eggs, and a spicy-sweet sauce that brings everything together. This easy-to-make dish is perfect for a quick weeknight dinner that satisfies big cravings.

A close-up of a bowl filled with fried rice that has several layers and textures: the bottom layer is white rice mixed with small pieces of diced orange carrots and green peas, giving a subtle color contrast. On top, there are golden-brown crispy shrimp scattered throughout, some slightly charred for a crunchy look. Bright yellow scrambled egg pieces are mixed evenly with the rice, adding a soft texture. The dish is garnished in the center with a small bunch of fresh green herbs. The bowl is white and sits on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups cold cooked jasmine rice
1 pound boneless skinless chicken breast, diced
2 tablespoons vegetable oil
2 large eggs
1 cup frozen peas and diced carrots
2 green onions, sliced
1/3 cup mayonnaise
1/4 cup Thai sweet chili sauce
1 tablespoon sriracha (more to taste)
1 tablespoon soy sauce

Instructions

Step 1: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the diced chicken and cook until golden brown and cooked through. Remove the chicken from the pan and set aside.
Step 2: Crack the eggs into the same pan and scramble gently until just set. Remove the eggs and combine them with the cooked chicken.
Step 3: Add the remaining tablespoon of oil to the pan, then sauté the frozen peas and diced carrots until they are just tender.
Step 4: Add the cold jasmine rice to the pan, breaking up any clumps. Let the rice cook for a few minutes to develop a slight crisp texture.
Step 5: Return the cooked chicken and scrambled eggs to the pan with the rice and vegetables.
Step 6: In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, and soy sauce until smooth.
Step 7: Pour the sauce over the rice mixture and stir well to evenly coat everything. Continue to cook until heated through.
Step 8: Remove from heat, garnish with sliced green onions, and serve hot.

Tips & Variations

Use day-old rice chilled in the fridge, as it fries better and prevents mushy results.
Adjust the sriracha amount to control the spice level to your preference.
Swap chicken for shrimp or tofu for a different protein option.
Add chopped bell peppers or snap peas for extra crunch and color.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warm, adding a splash of water if the rice feels dry.

How to Serve

A white bowl filled with a rich mix of fried rice, showing several layers of fluffy, light brown rice grains at the base. On top, there are medium-sized dark golden brown fried pieces, likely chicken or tofu, scattered evenly. Bright yellow scrambled eggs and small green peas dot the dish, adding pops of color and texture. Tiny bits of red and orange vegetables are mixed within the rice, creating a colorful and textured surface. A small bunch of green herbs is placed neatly in the center as garnish. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, jasmine rice is preferred for its texture and aroma, but you can use long-grain white rice or brown rice. Just ensure it is cooked and cold before frying.