Some recipes are made for the nights when you want maximum comfort with minimum fuss: the skillet is hot, the kitchen smells like toasted sesame and garlic, and dinner lands on the table in one glorious, steamy pile. This is that recipe. Mouthwatering Bang Bang Fried Rice is my go-to when I’m craving something sweet, spicy, creamy, and just a little bit addictive—perfect for a cozy weeknight, game-day spread, or a “clean-out-the-fridge” weekend meal that still feels special.
The inspiration comes from that classic “bang bang” flavor combo—creamy mayo, bright sweet chili, a punch of sriracha—reimagined as a glossy, craveable sauce that clings to every grain of rice. Fold in sautéed vegetables, fluffy eggs, and crispy-edged chicken, and you’ve got a dish that tastes like takeout, but cooks faster than delivery.
Why You’ll Love This Bang Bang Fried Rice
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Sweet-spicy balance: A creamy sauce with just enough heat to keep every bite exciting.
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One-pan friendly: A single skillet or wok does most of the work.
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Perfect for leftovers: Day-old rice turns into restaurant-style fried rice with better texture.
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Customizable: Swap proteins, switch veggies, and adjust heat without losing the vibe.
What Is “Bang Bang” Flavor, Exactly?
“Bang bang” usually refers to a creamy, sweet, spicy sauce—often built from mayonnaise, sweet chili sauce, and a hot sauce like sriracha. In this fried rice, that signature sauce becomes the finishing glaze: it coats the rice and chicken, making everything taste rich, punchy, and slightly sticky in the best way.
This version keeps the flavor big but the method simple, so it’s approachable even if you’ve never made fried rice at home.
Key Ingredients (With Measures) and Why They Matter
These are the ingredients that create that signature sweet-spicy obsession. You’ll find the full list again in the recipe card below.
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Cooked jasmine rice, cold: 4 cups (about 600 g). Cold, day-old rice fries up with separate grains and less stickiness.
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Chicken breast: 1 lb (450 g), cut into small cubes. Cooks quickly and stays tender when not overcooked.
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Neutral oil: 2 tbsp, divided. Helps you get that high-heat sear without burning.
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Eggs: 2 large. Adds richness and classic fried-rice comfort.
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Frozen peas and carrots: 1 cup (150 g). Easy, colorful, and fast.
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Green onions: 4, sliced (whites and greens separated). Layered flavor: whites cook, greens finish.
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Garlic: 3 cloves, minced. The aromatic backbone.
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Soy sauce (low-sodium): 3 tbsp. Salty depth without overpowering.
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Toasted sesame oil: 1 tsp. A small amount adds big nutty aroma.
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Mayonnaise: 1/2 cup (120 g). Creamy base for bang bang sauce.
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Sweet chili sauce: 1/3 cup (80 ml). Sweet, tangy, and glossy.
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Sriracha: 1–2 tbsp (15–30 ml). Adjustable heat.
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Rice vinegar or lime juice: 1 tsp. Brightens the sauce so it doesn’t feel heavy.
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Salt and black pepper: to taste. Season in layers.
How to Make Bang Bang Fried Rice (Step-by-Step Overview)
This is the big-picture flow so you feel confident before you start:
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Mix the bang bang sauce so it’s ready when the skillet gets hot.
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Sear the chicken until golden and cooked through.
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Scramble the eggs quickly in the same pan.
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Stir-fry the aromatics and veggies to build flavor fast.
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Fry the rice until hot and separated, then season.
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Toss everything with sauce and finish with green onion tops.
Pro Tips for Restaurant-Style Fried Rice Texture
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Use cold rice: Freshly cooked rice can turn gummy. If you only have fresh rice, spread it on a sheet pan and chill it for 30–45 minutes.
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High heat, quick movement: You want sizzling, not steaming. Preheat your pan and keep ingredients moving.
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Don’t drown the rice early: Add soy sauce around the edges of the pan and toss quickly, then add the bang bang sauce near the end so it stays glossy.
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Cook in batches if needed: If your skillet is small, overcrowding causes steaming. Fry the rice in two rounds for better texture.
Make It Your Own (Easy Variations)
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Swap the protein: Try 1 lb (450 g) peeled shrimp, cubed tofu, or shredded rotisserie chicken.
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More vegetables: Add 1 cup (150 g) diced bell pepper, 2 cups (60 g) baby spinach, or 1 cup (100 g) sliced mushrooms.
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Extra heat: Increase sriracha to 3 tbsp (45 ml) or add 1/2 tsp crushed red pepper.
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Less sweet: Reduce sweet chili sauce to 1/4 cup (60 ml) and add an extra 1 tsp vinegar or lime juice.
Serving Ideas (Make It a Meal)
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Crunchy topper: Sprinkle with 1–2 tbsp toasted sesame seeds or crushed roasted peanuts (optional if you avoid nuts).
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Fresh contrast: Serve with sliced cucumber or a quick slaw of shredded cabbage with lime juice and a pinch of salt.
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Extra sauce: Keep a spoonful of bang bang sauce on the side for drizzling right before serving.
FAQ: Mouthwatering Bang Bang Fried Rice Sweet Spicy Obsession
1) Can I make this recipe with freshly cooked rice instead of day-old rice?
Yes, you can, but the texture will be softer and more likely to clump. Fried rice is best when the grains are dry and firm, which is why day-old rice is the gold standard. If you only have fresh rice, cook it with slightly less water than usual, then spread 4 cups (about 600 g) cooked rice on a sheet pan in a thin layer. Refrigerate uncovered for 30–45 minutes (or until cooled and a bit dry to the touch). This quick-chill method mimics the dryness of leftover rice and helps you get that separated, restaurant-style finish.
2) How spicy is bang bang fried rice, and how can I control the heat?
With 1 tbsp (15 ml) sriracha, the spice level is typically mild-to-medium because the mayonnaise and sweet chili sauce soften the heat. If you’re sensitive to spice, start with 1–2 tsp sriracha and taste the sauce before adding it to the pan. If you love heat, go up to 2 tbsp (30 ml) or even 3 tbsp (45 ml) and consider adding a pinch of crushed red pepper. The best trick is to keep the base sauce balanced: when you increase heat, add 1 tsp extra sweet chili sauce or 1 tsp extra mayo if it becomes too sharp.
3) What’s the best pan for fried rice at home?
A wok is ideal because it heats quickly and gives you lots of surface area, which helps moisture evaporate fast. That said, a large 12-inch (30 cm) nonstick or stainless-steel skillet works very well. The key is space: if the rice is piled too high, it steams instead of fries. If you notice the rice getting wet or sticking together, turn the heat up slightly and spread the rice into a thin layer. Let it sit for 20–30 seconds at a time to develop lightly crisp edges, then toss. That brief contact with high heat is where the magic happens.
4) Can I meal prep bang bang fried rice, and how do I reheat it without drying it out?
Yes—this is a strong meal-prep recipe. Store leftovers in an airtight container for up to 4 days. For best reheating, use a skillet over medium heat with 1–2 tsp oil or 1–2 tbsp water to reintroduce moisture and loosen the rice. Toss frequently until hot throughout, about 4–6 minutes. If microwaving, sprinkle 1 tbsp water over each serving, cover loosely, and heat in 30-second bursts, stirring between bursts. If the flavors mellow in the fridge (common with fried rice), perk it up with a tiny drizzle of soy sauce (1 tsp) or a squeeze of lime.
Final Thoughts
Mouthwatering Bang Bang Fried Rice Sweet Spicy Obsession is the kind of recipe that earns a permanent spot in your dinner rotation because it checks so many boxes at once: fast, filling, flexible, and unapologetically flavorful. It’s not just “fried rice with sauce.” It’s that moment when creamy meets spicy, when sweet chili gloss hits hot rice, and when every bite feels like it was meant to be chased by the next. If you’ve ever wanted a homemade meal that delivers the same satisfaction as your favorite takeout order, this is a smart place to start.
What makes this dish especially shareable is how easily it adapts to real life. Have leftover rice and a random bag of frozen vegetables? You’re already halfway there. Need a protein that cooks quickly? Chicken is reliable, but shrimp or tofu slide in seamlessly. Feeding people with different spice preferences? The sauce is easy to dial up or down before it ever touches the pan. And because it’s a one-skillet situation, you can focus on getting the texture right—hot, slightly crisped rice; tender chicken; soft egg; bright pops of peas and carrots—without juggling a sink full of dishes.
When you make it, don’t be surprised if it becomes your signature “I can bring something” dish for casual gatherings. It travels well, reheats well, and tastes even better with a little extra green onion and a drizzle of sauce right before serving. Keep this one bookmarked, because once you hit that sweet-spicy balance you like, you’ll start craving it on purpose.
Mouthwatering Bang Bang Fried Rice Sweet Spicy Obsession
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A creamy, sweet-spicy bang bang sauce coats hot, fluffy fried rice loaded with tender chicken, scrambled eggs, and colorful vegetables. It’s a fast, one-pan dinner that tastes like takeout and disappears even faster.
Ingredients
4 cups (about 600 g) cooked jasmine rice, chilled (day-old preferred)
1 lb (450 g) chicken breast, cut into small cubes
2 tbsp neutral oil (such as canola or avocado), divided
2 large eggs, beaten
1 cup (150 g) frozen peas and carrots
4 green onions, sliced (whites and greens separated)
3 garlic cloves, minced
3 tbsp low-sodium soy sauce
1 tsp toasted sesame oil
Salt and black pepper, to taste
Bang Bang Sauce
1/2 cup (120 g) mayonnaise
1/3 cup (80 ml) sweet chili sauce
1–2 tbsp (15–30 ml) sriracha (adjust to taste)
1 tsp rice vinegar or lime juice
Instructions
1) Make the bang bang sauce: In a bowl, whisk together 1/2 cup (120 g) mayonnaise, 1/3 cup (80 ml) sweet chili sauce, 1–2 tbsp (15–30 ml) sriracha, and 1 tsp rice vinegar or lime juice. Set aside.
2) Cook the chicken: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken, season with salt and black pepper, and cook 5–7 minutes until browned and cooked through. Transfer to a plate.
3) Scramble the eggs: Add the remaining 1 tbsp oil to the pan. Pour in beaten eggs and scramble until just set, about 45–60 seconds. Push eggs to the side of the pan.
4) Sauté aromatics and vegetables: Add green onion whites and garlic; stir for 20–30 seconds until fragrant. Add frozen peas and carrots and stir-fry 2 minutes until warmed through.
5) Fry the rice: Add 4 cups chilled rice. Break up clumps and stir-fry 3–5 minutes until hot and the grains look separated. Drizzle in 3 tbsp soy sauce and 1 tsp toasted sesame oil; toss well.
6) Sauce and finish: Return chicken to the pan. Add about 2/3 of the bang bang sauce and toss until everything is evenly coated and glossy. Add more sauce as desired.
7) Serve: Remove from heat and top with green onion greens. Taste and adjust seasoning (more soy sauce, pepper, or a small spoon of sauce).
Notes
Best rice tip: If using fresh rice, spread it on a sheet pan and chill 30–45 minutes before frying.
Heat control: Start with 1 tbsp (15 ml) sriracha for mild-to-medium; increase for more heat.
Storage: Refrigerate leftovers up to 4 days. Reheat in a skillet with 1–2 tsp oil or a splash of water.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
