Description
Bang Bang Fried Rice: Delicious and easy-to-make dish with fluffy rice, crispy bacon, colorful veggies, and a spicy kick. Perfect for a quick and satisfying meal!
Ingredients
Scale
- 3 cups (600g) cooked and chilled jasmine rice (day-old works best)
- 2 tablespoons (30ml) vegetable oil
- 2 large eggs, lightly beaten
- 1 cup (150g) protein of choice (shrimp, chicken, or tofu), cut into bite-sized pieces
- 1/2 cup (75g) diced onion
- 3 cloves garlic, minced
- 1/2 cup (75g) diced bell peppers (any color)
- 1/2 cup (65g) carrots, diced small
- 1/2 cup (65g) frozen peas, thawed
- 3 green onions, thinly sliced
- For the Bang Bang Sauce:
- 1/4 cup (60g) mayonnaise
- 2 tablespoons (30g) sweet chili sauce
- 1 tablespoon (15g) sriracha (adjust to taste)
- 1 tablespoon (15ml) rice vinegar
- 1 teaspoon (5ml) honey
- 1 teaspoon (5g) grated ginger
Instructions
- Step 1: Prepare the Bang Bang Sauce Whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, honey, and grated ginger in a small bowl until smooth and well combined. Adjust the heat level by adding more or less sriracha according to your preference. Set the sauce aside to let the flavors meld while you prepare the rest of the dish.
- Step 2: Prepare Your Wok Heat your wok or large skillet over high heat until it’s smoking hot. Add 1 tablespoon of vegetable oil and swirl to coat the cooking surface. This extreme heat is crucial for authentic Bang Bang Fried Rice with those delicious crispy edges.
- Step 3: Cook the Protein Add your protein of choice to the hot oil and cook quickly, about 2-3 minutes for shrimp or chicken, until just cooked through. Season with a pinch of salt and pepper, then transfer to a plate and set aside. The protein should have a nice sear on the outside while remaining tender inside.
- Step 4: Cook the Eggs Add a little more oil if needed, then pour in the beaten eggs. Let them set slightly for about 10 seconds, then scramble and break them into small pieces. Push the eggs to one side of the pan or remove them completely.
- Step 5: Sauté the Vegetables Add the diced onions to the wok and stir-fry for about 1 minute until translucent. Add garlic and stir for 30 seconds until fragrant, being careful not to burn it. Add bell peppers and carrots, stir-frying for another 2 minutes until they begin to soften but still maintain some crunch.
- Step 6: Fry the Rice Add the remaining tablespoon of oil to the wok, then add the cold rice. Break up any clumps with your spatula and spread the rice in an even layer across the hot surface. Let it cook undisturbed for 1-2 minutes to develop a crispy layer, then stir and repeat. This technique creates the signature texture variations that make Bang Bang Fried Rice so satisfying.
- Step 7: Combine Everything Add the peas and return the cooked protein and eggs to the wok. Stir everything together and cook for another minute to heat through. Remove the wok from heat and drizzle two-thirds of the bang bang sauce over the rice mixture. Toss gently until everything is well coated.
- Step 8: Serve Transfer the Bang Bang Fried Rice to serving plates or bowls. Drizzle with the remaining bang bang sauce and garnish with sliced green onions. Serve immediately while hot and enjoy the explosion of flavors!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 390 calories per serving
- Sugar: 9 grams
- Sodium: 650 mg
- Fat: 18 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 44 grams
- Fiber: 3 grams
- Protein: 14 grams
- Cholesterol: 140 mg