Description
This flavorful Bang Bang Fried Rice is a quick and satisfying dish that combines tender chicken, scrambled eggs, colorful vegetables, and a creamy, tangy sauce in just 25 minutes. Perfect for a weeknight meal, this recipe uses day-old jasmine rice for the ideal texture and packs a punch with Thai sweet chili and sriracha sauce.
Ingredients
Scale
Protein and Main Ingredients
- 3 cups cooked jasmine rice (cold, preferably day-old)
- 1 lb boneless skinless chicken breast (diced)
- 2 large eggs
Vegetables
- 1 cup frozen peas and diced carrots
- 2 green onions (sliced)
Sauce and Seasonings
- 2 tbsp vegetable oil (divided for sautéing)
- 1/3 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 tbsp sriracha (more to taste)
- 1 tbsp soy sauce
Instructions
- Cook the chicken: Warm 1 tablespoon of vegetable oil in a large skillet over medium-high heat until shimmering. Add diced chicken and cook until golden brown and fully cooked through, about 6-7 minutes.
- Scramble the eggs: Crack the eggs into the skillet with the chicken juices, stirring gently until just set, around 2-3 minutes. Remove the eggs from the skillet and combine them with the cooked chicken.
- Sauté vegetables: Add the remaining tablespoon of vegetable oil to the skillet. Toss in frozen peas and diced carrots, sautéing until tender and vibrant, approximately 3-4 minutes.
- Prepare the rice: Add the cold, day-old jasmine rice to the skillet with the vegetables. Break up any clumps using a spatula and allow the rice to get slightly crispy on the bottom, about 3 minutes.
- Combine protein and rice: Return the chicken and scrambled eggs back into the skillet with the rice and vegetables. Stir everything until evenly mixed.
- Mix the sauce: In a separate bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, and soy sauce until smooth and creamy.
- Coat the fried rice: Pour the sauce over the rice mixture in the skillet. Stir gently to coat everything evenly and heat through for 2-3 minutes.
- Garnish and serve: Sprinkle sliced green onions on top for a fresh, zesty finish. Serve the Bang Bang Fried Rice hot.
Notes
- Using day-old rice ensures a better texture and prevents the dish from becoming mushy.
- Adjust the amount of sriracha in the sauce to control the heat level to your preference.
- For extra crunch, add chopped peanuts or cashews as a garnish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Make sure to cook chicken thoroughly to an internal temperature of 165°F for safety.
