Bang Bang Fried Rice

You know those nights when you crave something spicy, comforting, and stupidly fast? Bang Bang Fried Rice hits that sweet spot and then punches it with flavor. I stumbled on this mashup when I wanted to use leftover rice and nearby chicken, and I haven’t looked back. Stick around and I’ll show you what to buy, how to make it, and a couple of pro tips that make people ask for seconds.

Why You’ll Love This Recipe

• Fast and filling: You finish this in about 15 minutes if you use leftover rice and cooked chicken.
• Versatile: You swap ingredients freely depending on what’s in your fridge.
• Big flavor, little effort: The Bang Bang sauce gives you a creamy, spicy kick without a long ingredient list.
• Crowd-pleaser: Kids and grown-ups both reach for seconds—yes, even the picky eaters.
• Meal-prep friendly: This tastes great as leftovers, so you eat well for days.

Ingredients You’ll Need

• 2 cups cooked rice
• 1 cup cooked chicken, diced
• 2 eggs, beaten
• 1 cup mixed vegetables (like peas, carrots, bell peppers)
• 3 tablespoons Bang Bang sauce (spicy mayo or similar)
• 3 tablespoons soy sauce
• 2 tablespoons oil
• Green onions, chopped (for garnish)

Ingredient: I list the essentials above so you can shop or raid the fridge quickly.

How to Make (Step-by-Step)

I break the process into simple chunks so you don’t overthink the pan choreography.

1. Heat oil in a large pan over medium heat.

Turn the heat on and let the oil get shimmering but not smoking. I use a nonstick or cast-iron skillet depending on my mood.

2. Add the mixed vegetables and stir-fry for 2-3 minutes until tender.

Make the veggies colorful and slightly crisp. Why soggy veggies? Nobody invited them.

3. Push the vegetables to the side of the pan and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked.

Cook the eggs quickly and fold them into the veggies. I like little golden curds scattered through the rice.

4. Add the diced chicken and cooked rice to the pan, mixing everything together.

Toss everything so the rice warms and picks up the pan flavors. Use day-old rice if you like separate grains.

5. Drizzle the Bang Bang sauce and soy sauce over the mixture, stirring to combine.

Go ahead and be generous with the Bang Bang sauce. It’s the star. Taste and adjust soy sauce to keep things balanced.

6. Cook for an additional 2-3 minutes, allowing everything to heat through.

This step builds a slight toasty finish. Don’t skip it.

7. Serve hot, garnished with chopped green onions.

Finish with fresh green onions for brightness. Seriously, they turn good into great.

Pro Tips for the Best Results

• Use cold, day-old rice for the best texture. It gives you separate grains and avoids mush.
• Pre-cook protein (leftover rotisserie chicken is my cheat-day hero).
• Control the heat: Keep medium heat so the sauce doesn’t burn or the eggs overcook.
• Flavor balance: If the sauce tastes too spicy, add a splash of honey or a pinch of sugar. If it tastes flat, add more soy sauce or a squeeze of lime.
• Knife game matters: Dice vegetables uniformly so everything cooks evenly.
• Make extra sauce: Mix more Bang Bang sauce and keep it in the fridge. It livens up sandwiches, tacos, and, yes, more rice.
• FYI: If you want a smoky finish, toss the pan very briefly on higher heat—watch it like a hawk.

Fun Variations & Topping Ideas

Variations:

• Shrimp Bang Bang Fried Rice: Swap chicken for quick-cooking shrimp. Cook shrimp separately and add at the end.
• Vegetarian: Use tofu cubes or tempeh instead of chicken, and swap fish sauce (if any in the Bang Bang) for extra soy or tamari.
• Spicy level-up: Mix sriracha into the Bang Bang sauce for reckless heat.

Toppings:

• Crispy fried shallots for crunch.
• Sesame seeds for nuttiness.
• Extra Bang Bang drizzle for the saucy sinners among us.
• Fresh cilantro or basil for herbal brightness.
• A lime wedge if you like acid cutting through the creaminess.

Storing and Reheating

I treat leftovers like gold. Store them the right way and they taste almost as good as fresh.

• Refrigerate in an airtight container within two hours of cooking.
• Keep for up to 3–4 days. I wouldn’t push it past that unless you enjoy culinary risks.
• Reheat in a skillet over medium heat with a splash of water or oil. Stir frequently to prevent sticking.
• Microwaving works: cover loosely, heat in 60-second bursts, stirring between intervals to avoid cold pockets.
• If the rice seems dry after reheating, add a small drizzle of oil, a patsy of butter, or a splash of sauce to restore moisture.

Frequently Asked Questions (FAQ)

How spicy is Bang Bang sauce?

I make it moderately spicy by default. The sauce mixes mayo, chili sauce, and a touch of sweetness. You dial the heat by adding more sriracha or using a milder chili mayo. Want none? Use plain mayo and a sweet chili sauce.

Can I make this gluten-free?

Yes. Use tamari or a gluten-free soy sauce and check the Bang Bang sauce ingredients. Many store-bought versions contain soy, so swap carefully.

Can I use fresh rice?

You can, but fresh rice grabs moisture and turns clumpy. I actively prefer leftover rice for texture, but pressed-for-time people do fine with freshly cooked rice if you spread it out to cool first.

Can I freeze Bang Bang Fried Rice?

I do not recommend freezing. The texture of the rice and the creamy sauce changes after freezing and reheating. If you must, freeze only once and expect texture differences.

What side dishes pair well?

Simple sides work best: a light cucumber salad, steamed greens, or pickled radishes. I like something acidic to cut through the richness.

Conclusion

Bang Bang Fried Rice gives you speed, flavor, and flexibility—everything I look for on a busy night. You assemble basic ingredients, follow a short method, and end up with a meal that tastes like effort but doesn’t demand a weekend. Want a recipe with a similar vibe or inspiration for homemade Bang Bang sauce? Check out this helpful version that inspired a few of my tweaks: Bang Bang Chicken Fried Rice – I Am Homesteader.

If you try this, tell me how you tweaked it and drop a rating. Did you double the sauce like a savage, or did you add tofu and call it dinner? Either way, leave a comment—I read them and I love the bragging rights photos earn 🙂