My Thursday cooking club met at Ellen’s house—she’s the one with the herb garden and a pantry organized by region. We each bring a dish to share, usually something with a bit of story behind it. That day, I showed up with a warm bowl of Bang Bang Chicken Fried Rice.
I hadn’t planned on making anything that bold, but earlier in the week, my grandson came home from school craving “spicy rice like the one at the noodle shop.” I tried a few versions until I landed on this one—quick, creamy, with just enough heat to make your eyebrows lift but not enough to scare off the kids.
At club, everyone dug in between sips of iced tea and shared their week. The rice was the first thing to disappear. One of the ladies, Margaret, asked if I’d used peanut sauce, and when I said no, she blinked and said, “Well, it tastes like you did something fancy.”
That’s the charm of it—it comes together with everyday pantry staples and makes you feel like you’ve done something clever. It’s the sort of recipe that sneaks its way into your regular rotation without asking for much in return. A bowl of comfort with a flash of heat—simple, satisfying, and easy to make your own.
Short Description
Bang Bang Chicken Fried Rice is a fast, flavorful twist on takeout-style fried rice. It features tender chicken, crispy rice, and a creamy, spicy bang bang sauce that brings it all together.
Key Ingredients
- 1 cup (200g) cooked chicken breast, diced
- 2 cups (250g) cooked long-grain rice, day-old
- 1/2 cup (75g) frozen peas
- 2 eggs, lightly beaten
- 1/2 cup (120g) bang bang sauce (see tips below)
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil (divided)
- 2 cloves garlic, minced
- 1/4 cup chopped green onions
- Salt and pepper, to taste
- Optional: sriracha for extra heat
Tools Needed
- Wok or large non-stick skillet
- Mixing bowls
- Silicone spatula or wooden spoon
- Small whisk or fork
- Measuring cups and spoons
Cooking Instructions
Step 1: Prep and Heat the Pan
Place a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat the bottom.
Step 2: Scramble the Eggs
Pour in the beaten eggs and cook, stirring gently, until just set. Remove the eggs from the pan and set aside.
Step 3: Sauté Aromatics and Chicken
Add the remaining 1 tablespoon of vegetable oil to the skillet. Toss in the garlic and cook for 30 seconds until fragrant. Add the diced chicken and cook for 2–3 minutes to warm through.
Step 4: Add the Peas and Rice
Stir in the frozen peas and cook for 1 minute. Add the day-old rice, breaking up any clumps. Stir-fry for 3–4 minutes, letting the rice get slightly crisp at the bottom.
Step 5: Mix in the Eggs and Sauce
Return the scrambled eggs to the pan. Pour in the bang bang sauce and sesame oil, stirring until everything is coated. Cook another 2–3 minutes, allowing the sauce to thicken slightly and cling to the rice.
Step 6: Finish with Green Onions
Turn off the heat and stir in the chopped green onions. Taste and season with salt, pepper, or a drizzle of sriracha if you like it spicier.
Why You’ll Love This Recipe
– Packs bold flavor with minimal prep
– Great way to use leftover chicken and rice
– Creamy, spicy bang bang sauce ties it all together
– Customizable heat level
– Kid-friendly with simple ingredients
– Quick weeknight meal—ready in under 30 minutes
– One-pan dish, easy cleanup
– Comforting with a fun twist
Mistakes to Avoid & Solutions
Using freshly cooked rice
Warm rice gets mushy. Use rice that’s been chilled at least 4 hours or overnight for the best texture.
Overcrowding the pan
Too much in the pan causes steaming, not frying. If doubling the recipe, cook in batches.
Skipping the sauce balance
If your bang bang sauce is too sweet or spicy, adjust with a splash of lime juice or a spoonful of mayo to mellow it out.
Not letting the rice crisp
Leave it undisturbed for a minute or two to get those golden bits at the bottom. That’s where the flavor lives.
Forgetting to taste as you go
Fried rice needs balance—always taste after adding sauce or seasoning.
Serving and Pairing Suggestions
Serve hot as a main course with a side of steamed broccoli or a cucumber salad.
It also works well as part of a buffet spread or tucked into lettuce wraps for a fun twist.
A chilled glass of ginger ale or iced green tea complements the spiciness beautifully.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat in skillet: Add a splash of water or broth and stir-fry until hot.
Microwave: Reheat in 30-second bursts, stirring between each until warm.
Avoid freezing: The sauce texture may change once thawed.
FAQs
1. Can I use rotisserie chicken?
Yes, shredded rotisserie chicken works great. Just reduce salt since it’s already seasoned.
2. What’s in bang bang sauce?
Usually mayo, sweet chili sauce, sriracha, and a little garlic. You can make your own or use a store-bought version.
3. Is it too spicy for kids?
The base sauce is mild, but you can adjust spice by skipping sriracha and reducing chili sauce.
4. Can I make it vegetarian?
Swap the chicken for diced tofu or cooked chickpeas and use plant-based mayo in the sauce.
5. Can I add more veggies?
Absolutely—try bell peppers, corn, carrots, or snap peas. Just sauté them with the garlic.
Tips & Tricks
Day-old rice straight from the fridge fries better and stays fluffy.
Use two spatulas to toss rice like a pro.
Drizzle with lime juice for a pop of brightness at the end.
Pre-mix the bang bang sauce before starting to save time.
Let the rice sit untouched in the pan for 1–2 minutes to develop crisp texture.
Recipe Variations
Bang Bang Shrimp Fried Rice
Replace chicken with 1 cup cooked shrimp. Sauté until pink, then follow the same steps.
Low-Carb Version
Use cauliflower rice instead of white rice. Reduce cooking time to 2–3 minutes once added.
Pineapple Bang Bang Fried Rice
Add 1/2 cup diced pineapple with the peas. It adds a sweet contrast to the spice.
Peanut-Bang Rice Bowl
Swap out mayo for 2 tablespoons of peanut butter in the bang bang sauce. Adds nuttiness and richness.
Spicy Korean Twist
Mix gochujang into the bang bang sauce and add kimchi to the rice for extra tang and heat.
Final Thoughts
Ellen asked for the recipe the next morning, and now it’s making the rounds in our group. I’ve since written it down on one of my old index cards, the corners smudged from sauce. That always tells me it’s a keeper.
It’s not traditional by any means, but it’s rooted in the same spirit: feed the ones you care about, spice it up just enough to surprise them, and keep the kitchen warm with laughter.
Bang Bang Chicken Fried Rice
Print ThisIngredients
- 1 cup (200g) cooked chicken breast, diced
- 2 cups (250g) cooked long-grain rice, day-old
- 1/2 cup (75g) frozen peas
- 2 eggs, lightly beaten
- 1/2 cup (120g) bang bang sauce (see tips below)
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil (divided)
- 2 cloves garlic, minced
- 1/4 cup chopped green onions
- Salt and pepper, to taste
- Optional: sriracha for extra heat
Instructions
Step 1: Heat the Pan
Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Swirl to coat.
Step 2: Scramble the Eggs
Add beaten eggs and cook, stirring until just set. Remove and set aside.
Step 3: Cook Chicken and Garlic
Add remaining 1 tbsp oil. Sauté garlic for 30 seconds, then stir in chicken and cook for 2–3 minutes.
Step 4: Add Peas and Rice
Toss in peas and cook for 1 minute. Add rice, breaking up clumps, and stir-fry for 3–4 minutes until lightly crisp.
Step 5: Mix in Sauce and Eggs
Return eggs to the pan. Add bang bang sauce and sesame oil. Stir well and cook for 2–3 minutes until coated and heated through.
Step 6: Finish and Serve
Turn off heat, stir in green onions, and season to taste with salt, pepper, or sriracha.
