I still remember the breakthrough moment when Bang Bang Fried Rice became a staple in my kitchen. After trying a few different versions and mixing up the spice levels, I found just the right balance that made this Asian fried rice recipe sing. It’s that satisfying mix of crispy fried rice, colorful vegetables, and the zingy, creamy Bang Bang sauce that keeps me coming back for more. This dish fits perfectly into my busy baking life because it’s quick to throw together and fills the house with warmth and comfort. Plus, it’s one of those crowd-pleasers that guests always ask me to make again.
Bang Bang Fried Rice has this way of blending easy fried rice with vegetables and that signature spicy kick, which makes it a joy to bake and share. I love knowing I can count on this recipe any day of the week when I want something flavorful but fuss-free. There’s also something so welcoming about the aromas that fill your kitchen during the final sizzle—it feels like an invitation to slow down and savor the moment.
If you’re curious about making a spicy fried rice that’s simple but packed with personality, I promise this Bang Bang Fried Rice will make you smile. It’s the kind of recipe I wish more people knew about because it’s frankly a delight each time it comes together. Give it a try with your favorite veggies or protein, and let’s get cooking!
What You’ll Need for This Bang Bang Fried Rice:
- 2 cups cooked jasmine rice (preferably day-old for the best crispy fried rice texture)
- 1 cup mixed vegetables (think diced carrots, peas, and corn)
- 2 large eggs, beaten
- 1/2 cup cooked chicken or shrimp, chopped (optional)
- 2 tablespoons vegetable oil
- 3 tablespoons Bang Bang sauce (store-bought or homemade, whatever you prefer)
- 2 green onions, sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- Salt and pepper to taste
Don’t have jasmine rice on hand? Long-grain or basmati rice works beautifully in this Bang Bang Fried Rice too. Just be sure to cook it a day ahead if you can—that dryness helps create that lovely crispness. You can find most of these ingredients at your local grocery store; the Bang Bang sauce sometimes hides near the Asian food aisle. If you want to keep it budget-friendly, you can make a quick Bang Bang sauce using mayonnaise, chili sauce, and a splash of lime juice, which saves a few bucks and tastes fantastic.
I always add a bit extra garlic and green onions—I find it gives the Bang Bang Fried Rice a fresh, punchy flavor. Quick prep tip: chop your vegetables and protein first, then beat the eggs right before cooking. It cuts down your active time by a good 10 minutes. Plus, the veggies can be prepped in advance and kept in the fridge for a couple of days.
How to Make This Bang Bang Fried Rice:
- Heat your vegetable oil in a large skillet or wok over medium-high heat—this cooks the rice quickly and helps develop a beautiful crispy fried rice texture.
- Add the minced garlic and stir-fry for 30 seconds until fragrant. This step really sets the flavor base.
- Pour in your beaten eggs and scramble gently. When mostly cooked but still soft, add in the mixed vegetables and cooked protein, stirring together.
- Now add the day-old jasmine rice a cup at a time, breaking up any clumps. Stir everything continuously so it heats evenly without steaming—this is key for that crispy fried rice effect.
- Pour in the soy sauce and sesame oil, tossing to coat each grain beautifully. Your kitchen will smell heavenly right now!
- Drizzle the Bang Bang sauce over the rice, stirring well so every bite has that creamy, spicy pop.
- Taste and adjust seasoning with salt and pepper if needed.
- Turn off the heat and stir in the sliced green onions. This adds a fresh crunch and color pop.
From start to finish, this Bang Bang Fried Rice takes about 25 minutes, and every step feels like a little kitchen celebration. While you cook, I find it’s a nice time to tidy up or pour yourself a cup of tea. If your Bang Bang Fried Rice looks golden and has little crispy bits, you’re right on track! If it seems soggy, next time dry your rice a bit more or cook it a little longer without stirring.
Helpful shortcuts: Using pre-cooked chicken or frozen veggies saves time. Also, making your Bang Bang sauce ahead means this meal comes together even faster during busy weeknights.
Serving Your Bang Bang Fried Rice:
I love to serve this Bang Bang Fried Rice straight from the skillet, garnished with extra green onions or a sprinkle of toasted sesame seeds for a simple, pretty finish. It pairs wonderfully with a crisp cucumber salad or some quick pickled veggies to cut through the richness.
This dish shines as a weeknight treat but also shows up at casual dinners and gatherings. Friends and family always comment on how fresh and flavorful it tastes despite being so easy to put together. If you want to add a little flair, top with crushed peanuts or a drizzle of extra Bang Bang sauce.
Leftovers? They reheat brilliantly and can be tossed into a wrap or used to fill an Asian-style lettuce cup. For seasonal variations, I’ve swapped the mixed vegetables for roasted sweet potatoes and kale in colder months—equally delicious and comforting.
This Bang Bang Fried Rice reminds me of another favorite, the chicken and rice bowl from my site which shares that same easy, satisfying vibe. If you enjoy this, you might love trying the colorful chicken fajita rice for a different twist but with the same homemade warmth.
Common Questions About This Bang Bang Fried Rice:
- Q: Can I make this Bang Bang Fried Rice ahead of time?
A: Absolutely! I often prepare the rice and sauce in advance. Just stir-fry everything fresh when you’re ready, and you’ll get that crispy texture everyone loves. - Q: What’s a good substitute for the Bang Bang sauce?
A: If you don’t have Bang Bang sauce handy, mix mayo, sweet chili sauce, and a splash of lime juice for a close match. It’s a handy substitute that still delivers the creamy spicy flavor. - Q: Can I use different vegetables?
A: Yes! Frozen mixed veggies, bell peppers, or even chopped broccoli work well. Just adjust cooking times so everything stays crisp yet tender. - Q: How do I get the rice crispy?
A: Use rice that’s been cooked and cooled at least a few hours or overnight in the fridge. High heat and minimal stirring during cooking also help develop those crispy bits. - Q: Can I make this Bang Bang Fried Rice vegetarian?
A: Totally! Skip meat or shrimp, and add more vegetables or tofu. I tested this version myself; it’s just as tasty. - Q: What pan size works best?
A: A large non-stick skillet or wok around 10-12 inches helps cook everything evenly. If your pan is smaller, cook in batches to avoid steaming. - Q: How spicy is this Bang Bang Fried Rice?
A: It’s a mild to moderate spicy fried rice. If you want more heat, add extra Bang Bang sauce or a pinch of chili flakes. I’ve found this balance suits most taste buds. - Q: Can I freeze leftovers?
A: Yes, but I recommend freezing before adding fresh green onions. Reheat on the stovetop to bring back some crispiness.
Final Thoughts on This Bang Bang Fried Rice:
Bang Bang Fried Rice has such a cozy spot in my recipe collection because it’s a true family favorite and so reliably delicious. It manages to balance ease and flavor beautifully and always feels a bit special. My top tips for this Bang Bang Fried Rice: use day-old rice for crispy fried rice magic, don’t rush the step when adding the sauce, and always finish with fresh green onions for brightness.
I love making a version with shrimp when I want something a little fancier, or tossing in extra crunchy veggies for more texture. The classic chicken Bang Bang Fried Rice is what gets requested most often—friends say it reminds them of their favorite takeout but so much better made at home.
I hope you make this recipe your own and find the same joy in cooking it that I do. It’s friendly, forgiving, and packs a punch of flavor you’ll want again and again. Warm up your kitchen and your heart with this Bang Bang Fried Rice soon!
For some inspiration, you might check out this wonderful Bang Bang chicken fried rice video from Instagram, or browse a tasty Bang Bang shrimp recipe with fried rice shared on Facebook. Another great resource is the Bang Bang Chicken Fried Rice recipe over at I Am Homesteader.
Happy cooking, friends! If you try this, I’d love to hear how your Bang Bang Fried Rice turns out or what twists you add. Let’s keep sharing the joy of simple, satisfying homemade meals.
Bang Bang Fried Rice
Bang Bang Fried Rice is a flavorful and spicy stir-fried rice dish featuring a tangy, creamy sauce that brings a bold kick to every bite, perfect for a satisfying weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Fried
- Cuisine: Asian
Ingredients
- 3 cups cooked jasmine rice, chilled
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 cup cooked shrimp or chicken, chopped
- 1/2 cup frozen peas and carrots
- 2 eggs, lightly beaten
- 3 tablespoons mayonnaise
- 1 tablespoon Sriracha sauce
- 1 tablespoon sweet chili sauce
- 2 teaspoons soy sauce
- 1 teaspoon rice vinegar
- 2 green onions, sliced
- Salt and pepper, to taste
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add garlic and onion; sauté until fragrant and translucent, about 2 minutes.
- Add the cooked shrimp or chicken and frozen peas and carrots; stir-fry for 2-3 minutes until heated through.
- Push ingredients to one side of the pan and pour in the beaten eggs; scramble until just set.
- Add the chilled rice to the skillet, breaking up any clumps, and stir everything together.
- In a small bowl, whisk together mayonnaise, Sriracha, sweet chili sauce, soy sauce, and rice vinegar to create the Bang Bang sauce.
- Pour the sauce over the rice mixture, stirring well to coat evenly and heat through for another 2 minutes.
- Season with salt and pepper to taste, then remove from heat.
- Garnish with sliced green onions and serve immediately.
Notes
For extra crunch and flavor, top with chopped roasted peanuts or cashews before serving.