Bang Bang Fried Rice Recipe

Create a Spicy Takeout Classic with Bang Bang Fried Rice

The sizzle of cold rice hitting a hot, oiled pan is a sound that instantly signals a good night in my kitchen. I remember the first time I tried to recreate that specific, creamy heat you get at those trendy bistro spots.

I made a huge mess, the rice turned into a gummy pile of sadness, and I realized I had skipped the most important rule of the stir fry: patience with the starch.

But once you get that rhythmic clinking of the spatula against the skillet and smell the garlic hitting the ginger, everything clicks. This recipe is a dependable way to turn a normal Tuesday into something that feels like a treat.

We are talking about 1 lb of chicken breast seared until golden, tossed with 4 cups of cold Jasmine rice, and smothered in a velvety sauce that hits every corner of your palate. It is the kind of meal you'll want to repeat with confidence.

The Science Behind That Signature Creamy Heat and Texture

1. Starch Retrogradation for Texture

When you cook rice and then chill it, the starch molecules undergo retrogradation, forming a crystalline structure that prevents the grains from breaking. This process is what allows the 4 cups of cold Jasmine rice to stay individual and firm instead of turning into mush when we add the moisture from the 1/2 cup Japanese mayo.

2. The Emulsion Stabilizer

The honey and the fat in the Japanese mayo act as emulsifiers, binding the 1/4 cup sweet chili sauce and 2 tbsp sriracha into a cohesive glaze. This prevents the sauce from separating into an oily mess when it hits the residual heat of the pan.

3. The Maillard Reaction Speed Run

By cutting the chicken breast into 1/2 inch chunks, we increase the surface area available for browning. High heat triggers the Maillard reaction quickly, creating a savory crust on the protein before the interior has a chance to dry out.

Choosing your cooking method depends entirely on how much you want to engage with the pan. While the skillet is my go to for a standard weeknight, the sheet pan method is surprisingly effective if you are doubling the batch and don't want to stand over the stove.

Efficiency and Yield for This Weeknight Favorite

This recipe yields 4 generous servings, making it a reliable choice for a family dinner or a couple of days of high-quality office lunches. Because we are working with high heat, having everything prepped is the only way to avoid burning the aromatics.

Chef Tip: Freeze your chicken for 15 minutes before slicing. It firms up the protein, allowing you to get those exact 1/2 inch chunks without the meat sliding around under your knife.

Using cold rice is non negotiable here. If you use warm rice, the steam will trapped inside the grain will combine with the sauce to create a porridge like consistency. If you find yourself without leftovers, you can always use a Microwave Rice Recipe and spread it thin on a baking sheet to cool in the freezer for 10 minutes.

Simple Components for a High Impact Stir Fry

Gathering your ingredients beforehand is vital. The 1/2 tsp honey might seem small, but it provides the necessary "stick" that helps the sauce cling to the rice grains.

• 1/2 cup Japanese Mayo: Provides a richer, eggier base than standard mayo.
  • Substitute: Regular mayo + a pinch of sugar.
• 1/4 cup Sweet Chili Sauce: The primary source of sweetness and mild heat.
  • Substitute: Apricot preserves + red pepper flakes.
• 2 tbsp Sriracha: Adds the signature kick and vibrant color.
  • Substitute: Sambal Oelek.
• 1 tsp Rice Vinegar:Why this? Essential for balancing the sugars and fats in the creamy sauce.
  • Substitute: Apple cider vinegar.
• 1/2 tsp Honey: Adds a floral sweetness and helps with caramelization.
  • Substitute: Maple syrup.
• 1 lb Chicken Breast: Cut into 1/2 inch chunks for quick cooking.
  • Substitute: Firm tofu or shrimp.
• 4 cups cold, cooked Jasmine Rice:Why this? Long grain rice stays separate and firm during the over high heat stir fry process.
  • Substitute: Basmati rice.
• 2 large Eggs: Lightly beaten for rich ribbons of protein.
  • Substitute: Just Egg (plant based).
• 1 cup frozen Peas and Carrots: Thawed to ensure even heating.
  • Substitute: Diced bell peppers.
• 3 cloves Garlic: Minced fresh for maximum aromatic impact.
  • Substitute: 1 tsp garlic powder.
• 1 tsp fresh Ginger:Why this? Provides a sharp, warm contrast to the creamy sauce elements.
  • Substitute: 1/4 tsp ground ginger.
• 3 stalks Green Onions: Whites for the fry, greens for the garnish.
  • Substitute: Chives.
• 2 tbsp Neutral Oil: For high smoke point frying.
  • Substitute: Grapeseed oil.
• 1 tbsp Light Soy Sauce: For salt and depth without darkening the rice too much.
  • Substitute: Tamari.
• 1 tsp Toasted Sesame Seeds: For a nutty, decorative finish.
  • Substitute: Black sesame seeds.
• 2 tbsp Crispy Fried Onions: For a necessary textural shatter at the end.
  • Substitute: Crushed rice crackers.

If you are looking for a way to use up fresh poultry, you might consider how the seasonings here compare to a Rice Grilled Chicken recipe, though the application in a wok requires much smaller pieces for that rapid sear.

The Minimal Tools Required for Success

You don't need a professional kitchen to make this work. A standard 12 inch non stick skillet or a well seasoned cast iron pan will do the job beautifully. The key is surface area; you want the rice to touch the heat, not just steam on top of itself.

• Large Skillet or Wok: 12 inch minimum to allow for tossing.
• Small Mixing Bowl: To whisk the bang bang sauce together.
• Whisk or Fork: To emulsify the sauce ingredients.
• Silicone Spatula: For scraping every bit of that velvety sauce into the pan.
• Chef’s Knife: For clean, 1/2 inch chicken cubes and minced aromatics.

Executing the High Heat Sizzle for Success

1. The Flavor Foundation

In a small bowl, whisk together the 1/2 cup Japanese mayo, 1/4 cup sweet chili sauce, 2 tbsp sriracha, 1 tsp rice vinegar, and 1/2 tsp honey. Set this aside so the flavors can meld while you prep the rest.

2. The Sizzling Sear

Heat 2 tbsp neutral oil in your skillet over medium high heat. Add the 1 lb chicken chunks in a single layer. Cook for 5-6 minutes until the edges are golden and the meat is opaque. Note: Don't crowd the pan or the chicken will steam instead of searing.

3. The Aromatic Bloom

Add the 3 minced garlic cloves, 1 tsp grated ginger, and the whites of the 3 green onions. Stir fry for 30-60 seconds until the fragrance fills the kitchen.

4. The Egg Ribbon

Push the chicken and aromatics to one side of the pan. Pour in the 2 beaten eggs. Scramble them quickly until just set but still soft, then fold them into the chicken mixture.

5. The Rice Integration

Add the 4 cups of cold Jasmine rice and the 1 cup of thawed peas and carrots. Use your spatula to break up any large clumps of rice.

6. The over High heat Marriage

Pour the 1 tbsp light soy sauce over the rice. Stir fry for 3-4 minutes until the rice grains are heated through and start to jump in the pan.

7. The Bang Bang Finish

Turn off the heat entirely. Pour the sauce over the rice and toss quickly until every grain is coated in a velvety orange glaze. Note: Residual heat is enough; direct heat can cause the mayo to break.

8. The Garnish Layer

Transfer to bowls and top with the green onion tops, 1 tsp toasted sesame seeds, and 2 tbsp crispy fried onions for that essential shatter.

Solving Common Textural Issues and Flavor Balances

Eliminating the Problem of Soggy Rice

If your rice feels more like a casserole than a stir fry, it's usually a moisture issue. Ensure your peas and carrots are fully thawed and patted dry before they hit the pan. If the rice is sticking, add a tiny bit more oil around the edges of the pan to help it release.

Common Mistakes Checklist: ✓ Using "Minute Rice" or short grain rice (it won't hold the sauce structure). ✓ Adding the sauce while the burner is still on high (the mayo will separate). ✓ Skipping the ginger; it provides the "zing" that cuts the mayo's heaviness.

✓ Crowding the chicken; sear in two batches if your pan is smaller than 12 inches. ✓ Forgetting to pat the chicken dry before cooking; moisture prevents browning.

Modifying Your Stir Fry for Every Household Need

If you want a lighter version, you can swap the chicken for shrimp, which naturally has fewer calories and cooks in about half the time. If you want a vegetarian version, extra firm tofu pressed well and seared until crispy is a fantastic dependable swap.

• For a Keto Friendly version: Swap the 4 cups of rice for riced cauliflower and replace the honey with an erythritol based sweetener.
• For a low-fat version: Use light mayo and reduce the oil to 1 tbsp, adding a splash of chicken broth if the pan gets too dry.
• For a gluten-free version: Ensure your soy sauce is replaced with Tamari and check that your crispy onions are certified GF.

Chef Tip: If you're going the shrimp route, toss the raw shrimp in a little cornstarch before searing. It creates a thin barrier that grabs onto the bang bang sauce even better than the chicken does.

Storing and Reheating for Zero Waste Efficiency

Storage: This rice stays dependable in the fridge for up to 3 days. Keep it in an airtight glass container to prevent the sriracha and ginger aromas from migrating to other foods.

Freezing: I don't recommend freezing this once the sauce is added. Mayo based sauces tend to become grainy and separate when thawed. If you want to meal prep, freeze the cooked chicken and rice mixture without the sauce, then whisk and add the sauce fresh after reheating.

Reheating: Use a microwave on 70% power. Add a teaspoon of water to the bowl and cover it loosely. This creates a mini steam chamber that revives the rice without drying out the chicken.

Zero Waste: Don't throw away those broccoli stalks or kale ribs! Finely dice them and toss them in with the peas and carrots. They add a great crunch and soak up the bang bang sauce perfectly.

Building a Complete Feast Around Your Stir Fry

While this is a heavy hitter on its own, I love serving it with a side of smashed cucumber salad seasoned with sesame oil and chili flakes. The cold, crisp cucumbers provide a necessary contrast to the warm, creamy rice.

If you are hosting a larger gathering, this pairs beautifully with a Rice Grilled Chicken recipe on the side for those who want even more protein.

Decisions for Your Kitchen

• If you want Maximum Crunch, double the crispy onions and add them only at the moment of serving.
• If you want More Heat, add a teaspoon of red pepper flakes to the garlic and ginger stage.
• If you want A Lighter Meal, serve the rice inside large Romaine lettuce cups.

Debunking Common Stir Fry Misconceptions

One common myth is that you need a roaring fire and a carbon steel wok to get good results. In a home kitchen, a heavy bottomed non stick skillet is often better because it maintains more even heat on a standard electric or gas burner. Another myth is that soy sauce is the only way to season fried rice.

In this recipe, the salt comes from the mayo and the sriracha, while the soy sauce is purely for a background umami note.

Searing meat doesn't "seal in juices." The goal of that initial sear on the chicken is to create flavor through the Maillard reaction. The moisture retention actually comes from not overcooking the small pieces once the rice is added.

Trust the process, keep your heat medium high, and you'll have a dependable meal every single time.

Very High in Sodium