Go Back

Bang Bang Fried Rice with Crispy Seared Chicken

A vibrant and flavorful fried rice dish featuring crispy seared chicken and a glossy spicy sauce, perfect for weeknight dinners or impressing guests.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 495
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups long-grain white rice, cooked and chilled Use leftover rice for best results.
  • 1 lb chicken breast, cut into 1/2-inch bite-sized pieces Can be substituted with shrimp or tofu.
  • 2 large eggs, lightly beaten Optional; can be omitted or replaced with tofu.
Sauce
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1 tbsp Sriracha or chili paste Adjust based on spice preference.
  • 2 cloves garlic, minced
  • 1 tsp fresh grated ginger
Vegetables
  • 1/2 cup diced orange carrots
  • 1/2 cup frozen green peas
  • 3 scallions thinly sliced (green parts only)
Oils and Seasonings
  • 2 tbsp avocado or vegetable oil Divided usage for cooking.
  • 1 tsp black sesame seeds For garnish.

Method
 

Preparation
  1. In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, garlic, and ginger until smooth. Set aside.
Cooking Chicken
  1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
  2. Add the chicken pieces and sear until golden brown and cooked through; remove from the pan and set aside.
Cooking Vegetables and Eggs
  1. In the same pan, add the remaining tablespoon of oil and sauté the carrots and peas until tender-crisp.
  2. Push the vegetables to the side, pour in the beaten eggs, and scramble until set.
Combine and Serve
  1. Add the chilled rice to the pan, breaking up any clumps, and toss it with the vegetables and egg.
  2. Return the cooked chicken to the pan and pour the prepared sauce over everything, tossing quickly to coat evenly.
  3. Remove from heat, garnish with sliced scallions and black sesame seeds, and serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Best reheated in a pan over medium heat.
QR Code linking back to recipe