Ingredients
- 3 cups cooked white rice (preferably day-old)
- 1 1/2 cups cooked chicken, shrimp, or tofu (bite-sized)
- 1 tablespoon olive oil or sesame oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup carrots, finely diced
- 1 bell pepper, chopped
- 2 green onions, sliced
- 2 eggs (optional)
- Salt and pepper to taste
For the bang bang sauce:
- 1/3 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1–2 teaspoons sriracha or hot sauce (to taste)
- 1 teaspoon honey or sugar (optional)
- 1 teaspoon lime juice
Instructions
- In a small bowl, mix all bang bang sauce ingredients and set aside.
- Heat oil in a large skillet or wok over medium-high heat. Sauté onion, garlic, carrots, and bell pepper until soft, about 4–5 minutes.
- Add cooked protein to the skillet and cook until heated through and slightly crispy.
- If using eggs, push everything to one side and scramble eggs on the other side of the pan. Mix together.
- Add rice to the skillet, breaking up clumps and stir-frying everything together for 2–3 minutes.
- Pour bang bang sauce over the rice and stir until everything is well coated.
- Garnish with green onions and season with salt and pepper to taste. Serve hot.
Notes
- Use cauliflower rice for a low-carb version.
- Adjust sriracha for desired spice level.
- Add edamame, shredded cabbage, or peas for extra texture and color.
- Leftover rotisserie chicken or ground meat works great.
- Use vegan mayo for a dairy-free version.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 9g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 115mg