This Bang Bang Chicken Fried Rice arrived in my kitchen on a chaotic weeknight when I had leftover rice and a longing for something comforting with a kick. I first put the elements together the first time I was short on time but wanted a dish with layers of flavor. The creamy sweet chili and Sriracha based bang bang dressing transforms ordinary fried rice into something memorable. The texture balances crisped rice with tender diced chicken and soft scrambled eggs while the sauce adds sweet heat and a touch of tang.

I discovered how much family members would respond to this combination after making it for a small dinner party. People went back for seconds and wanted the recipe. What makes this version special is the use of day old rice which crisps without getting mushy, a quick sear on the chicken for caramelization, and the make ahead bang bang sauce that keeps the whole dish bright. The green peas and carrots add color and a little sweetness making it a full plate that feels both indulgent and familiar.

Ingredients

• Cooked rice: Use 1 and a half cups of cold cooked long grain rice, preferably day old. Day old rice dries slightly and crisps when fried. If using freshly cooked rice spread it on a tray and chill for at least 30 minutes to remove surface moisture.
• Chicken breast: One medium chicken breast, about 6 ounces, trimmed and diced into half inch pieces. Choose a fresh boneless skinless breast from a brand you trust or pre cut chicken for convenience.
• Eggs: Two large eggs, beaten. Eggs add silkiness and protein. Use room temperature eggs for even scrambling.
• Vegetables: Half cup diced carrots and one third cup frozen green peas. Carrots provide sweetness and peas add pop of color. Frozen peas can be used straight from the freezer.
• Aromatics: Two cloves garlic minced and two green onions thinly sliced for garnish. Garlic should be finely minced to avoid large pieces and burn risk.
• Soy sauce: Two to three tablespoons regular soy sauce. For lower sodium use low sodium soy sauce and adjust to taste. If gluten free use a tamari alternative.
• Oil: One tablespoon neutral oil for frying plus extra as needed. Use peanut oil for higher smoke point or vegetable oil if preferred.
• Bang bang sauce: Quarter cup mayonnaise, two tablespoons sweet chili sauce, one tablespoon Sriracha adjusted to your heat tolerance, and one teaspoon rice vinegar. This creates the creamy sweet and spicy coating for the rice.

Instructions

Make the bang bang sauce In a small bowl combine quarter cup mayonnaise, two tablespoons sweet chili sauce, one tablespoon Sriracha and one teaspoon rice vinegar. Whisk until smooth. Taste and adjust heat with more Sriracha or tang with a little extra rice vinegar. Set aside so the flavors meld while the rest of the dish cooks. Sear the chicken Heat one tablespoon oil in a large skillet or a well seasoned wok over medium high heat until shimmering. Add the diced chicken, season with salt and pepper, and cook without crowding the pan for about five to six minutes until edges are browned and the center registers 165 degrees F on an instant read thermometer. Remove the chicken to a plate. Scramble the eggs Reduce the pan heat to medium. Add a drizzle of oil if the pan is dry and pour in the beaten eggs. Stir slowly with a spatula until just set but still soft. Remove the eggs and set aside with the chicken to avoid over cooking. Vegetables and aromatics Add another small drizzle of oil to the same pan. Toss in the diced carrots and minced garlic and sauté for about two to three minutes until the carrots begin to soften and the garlic becomes fragrant but not brown. Stir in the peas and cook for an additional minute to warm through. Fry the rice Add the cold cooked rice to the pan, breaking up any clumps with the back of the spatula. Stir fry on high heat for three to four minutes so the rice has a chance to crisp slightly. Look for a light toasted aroma and a few grains developing a golden edge. Combine everything Return the cooked chicken and scrambled eggs to the pan. Toss to distribute evenly. Splash in two to three tablespoons soy sauce, stirring so the rice and proteins take on even seasoning. Taste and add a little more soy sauce if needed. Finish with sauce and garnish Pour the reserved bang bang sauce over the rice mixture and stir until everything is nicely coated and heated through, about one minute. Turn off the heat and scatter sliced green onions over the top. Serve hot.

Storage Tips

To store leftovers cool the rice quickly to room temperature within one hour and transfer into an airtight container. Keep refrigerated for up to three days. For longer storage freeze in a shallow container for up to three months. When reheating from frozen thaw overnight in the refrigerator and reheat in a skillet with a small splash of oil over medium heat so the rice regains some texture. Avoid microwaving straight from frozen which can make it gummy. If sauce separates slightly after chilling whisk it briskly before using.

Ingredient Substitutions

If you need to swap ingredients choose tamari or coconut aminos in place of regular soy sauce to make it gluten free and slightly sweeter. For a vegetarian version substitute firm tofu diced and seared until golden and omit the eggs or replace eggs with scrambled silken tofu. Use yogurt or a vegan mayonnaise alternative to make the sauce dairy free and egg free. If you like more crunch add finely chopped water chestnuts or sliced bell peppers. Adjust heat by varying Sriracha from half a tablespoon to two tablespoons.

Serving Suggestions

Serve the dish hot straight from the pan with extra bang bang sauce on the side for those who want more heat. Garnish with additional sliced green onions and a sprinkle of toasted sesame seeds for nuttiness. Pair with a simple cucumber salad or quick pickled carrots to add brightness. For a heartier meal serve alongside steamed bok choy or a crisp green salad. This meal also works well with dumplings as an appetizer for a multi course home dinner.

Cultural Background

This plate blends East Asian fried rice technique with a modern American style bang bang creamy sauce. Fried rice has origins as a simple way to repurpose leftover grains across many Asian culinary traditions. The bang bang sauce, inspired by popular Americanized Asian flavors combining sweet chili and mayonnaise, adds a creamy sweet spicy profile that has become widely loved in casual dining. The result is familiar but with a contemporary twist that resonates with many home cooks.

Seasonal Adaptations

In spring swap peas for fresh sugar snap peas and stir in chopped asparagus tips near the end of cooking. In summer add diced ripe tomatoes off heat for burst of acidity. In autumn incorporate roasted diced sweet potato for a sweeter profile and in winter use frozen mixed vegetables and add a splash of toasted sesame oil for warmth. Adjust the spicy sauce to match seasonal produce while keeping the base technique the same.

Meal Prep Tips

Prep the sauce and dice the chicken and vegetables the night before to shorten active cooking time. Cook a larger batch of rice and refrigerate to use throughout the week for multiple meals. Portion into single serve containers with sauce on the side to prevent sogginess. When ready to eat reheat in a hot skillet and add the sauce only at the end for fresh flavor. This method keeps the texture lively and reduces assembly time during busy mornings or evenings.

Sharing this preparation with friends and family has become a small ritual for me. It is easy to scale, forgiving to timing variations, and approachable for new cooks. Try making it once and then adapt the heat and vegetables to make it your own version of a weeknight winner.