Bang Bang Fried Rice

Bang Bang Fried Rice is a bold, spicy-sweet stir-fry that takes classic fried rice to the next level. It’s loaded with savory rice, crispy veggies, and tender protein, all tossed in a creamy, flavorful bang bang sauce that’s equal parts tangy, spicy, and addictively good. I love making this dish when I want something fast, filling, and packed with punchy flavor.

Why You’ll Love This Recipe

I like how Bang Bang Fried Rice transforms everyday ingredients into a restaurant-style meal right at home. It’s quick to whip up, endlessly customizable, and the sauce is what makes it so special. I also love that it’s perfect for using up leftover rice and whatever protein or veggies I have on hand. Whether I want something spicy, creamy, or just different, this dish checks all the boxes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked white rice (day-old works best)
• Cooked chicken, shrimp, or tofu (cut into bite-sized pieces)
• Olive oil or sesame oil
• Onion, chopped
• Garlic, minced
• Carrots, finely diced
• Bell pepper, chopped
• Green onions, sliced
• Eggs (optional, for extra richness)
• Salt and pepper to taste

For the bang bang sauce:

• Mayonnaise
• Sweet chili sauce
• Sriracha or hot sauce (adjust to taste)
• Honey or sugar (optional, for balance)
• Lime juice (for brightness)

Directions

1. I start by mixing all the bang bang sauce ingredients in a small bowl and set it aside.
2. In a large skillet or wok, I heat oil over medium-high heat, then sauté the onion, garlic, carrots, and bell pepper until soft.
3. I add the protein (chicken, shrimp, or tofu) and cook until heated through and slightly crispy.
4. If using eggs, I push everything to one side of the skillet and scramble the eggs on the other side before mixing them in.
5. I add the rice and stir-fry everything together, breaking up any clumps.
6. I pour the bang bang sauce over the rice and stir well to coat everything evenly.
7. I finish it off with sliced green onions and season with salt and pepper to taste.

Servings and timing

This recipe makes about 3–4 servings. It takes roughly 10 minutes to prep and another 15 minutes to cook, so I can have it ready in about 25 minutes.

Variations

I like to switch up the protein—sometimes I use leftover rotisserie chicken, crispy tofu, or even ground turkey. For a low-carb version, I use cauliflower rice. I also play with the spice level by adjusting the amount of sriracha. Adding shredded cabbage, peas, or edamame gives it more texture and color.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat with a splash of water or oil to keep it moist. The microwave works too, but I stir halfway through to make sure it heats evenly.

FAQs

What makes it “bang bang” fried rice?

It’s the sauce. The combination of mayo, chili sauce, and sriracha gives it that signature creamy-spicy flavor I love.

Can I use freshly cooked rice?

It’s better to use day-old rice because it’s drier and gives a better texture. Fresh rice can make the dish too mushy, but I let it cool first if I have to use it.

Is it very spicy?

I control the heat with how much sriracha I add. I start with a little and add more if I want it hotter.

Can I make this dairy-free?

Yes, I just use a vegan mayo for the sauce, and everything else is already dairy-free.

What’s the best protein for this dish?

I usually go with shrimp or chicken, but tofu is a great option too. Anything that crisps up nicely works well.

Conclusion

Bang Bang Fried Rice is one of those meals I crave when I want something spicy, creamy, and super satisfying. It’s easy to throw together, packed with flavor, and a great way to use up leftovers. With that signature bang bang sauce, this fried rice isn’t just a side—it’s the star of the meal.

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