I still remember the first time I made Bang Bang Fried Rice—it was one of those lazy Sunday afternoons when I was craving something bold and flavorful but didn’t want to spend hours in the kitchen. As soon as the aroma of the spicy fried rice mixing with the creamy, zesty bang bang sauce filled my kitchen, I knew I had stumbled onto something special. Bang Bang Fried Rice quickly earned a spot as a family favorite, a true go-to after hectic school days or busy workweeks when everyone just wants a comforting, satisfying dinner without a fuss.
I’ll admit, the first few times I made this Asian fusion rice dish, I struggled a bit with getting that perfect crispy rice texture. I was impatient, stirring too much, and ended up with a mushy mess instead of that tempting crispy rice the recipe promised. But, like with most recipes that become kitchen staples, patience and tinkering paid off. Now, my husband and kids cheer when they smell that bang bang sauce sizzling, and I feel proud that I cracked the code on this spicy fried rice dish that’s both simple and packed with flavor.
This Bang Bang Fried Rice recipe perfectly fits into my cooking philosophy—it’s approachable, flavorful, and adaptable to whatever I have on hand. Whether it’s a quick solo dinner or a family meal, it’s guaranteed to brighten up the table. It reminds me of some of my other favorite fried rice dishes, like the shrimp fried rice I shared before on Delilita (you can check it out here). And if you want to get really wild, tossing in some pumpkin wild rice soup on the side makes a cozy combo that’s just perfect for cool evenings.
So, whether you’re a fried rice aficionado or a newbie hungry for some crispy rice magic and that addictive bang bang sauce zing, grab your wok and let me take you through this Bang Bang Fried Rice journey—the kind that warms the heart and fills hungry bellies. Don’t be shy—it’s easier than it looks!
What You’ll Need for This Bang Bang Fried Rice
Here’s my trusty list of ingredients that make this Bang Bang Fried Rice recipe sing. I always start with day-old cooked jasmine rice because fresh rice tends to turn mushy, and that crispy rice texture is everything. I like to keep some cooked rice in the fridge just for days like this—it’s a real time saver.
- 3 cups day-old cooked jasmine rice (cold and dry for the best crispy rice)
- 2 tablespoons vegetable oil, plus extra for frying
- 1/2 cup diced onion (yellow or white)
- 2 cloves garlic, minced
- 1 cup mixed vegetables (frozen peas, carrots, and corn work great)
- 2 eggs, lightly beaten
- 1/2 cup cooked chicken or shrimp, chopped (optional, but adds protein and heartiness)
- 1/4 cup mayonnaise (this is key for that creamy bang bang sauce)
- 2 tablespoons sriracha (adjust this to your spice pace)
- 1 tablespoon honey or sugar (balances the heat)
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar (a little tang goes a long way)
- 2 green onions, sliced (for freshness and color)
- Sesame seeds, for garnish (optional but cute)
When making Bang Bang Fried Rice, you can find most of these ingredients at your local grocery store’s Asian foods aisle—especially the sriracha and rice vinegar. I’ve also seen bang bang sauce inspired dips and condiments at places that carry Asian fusion foods.
Here’s a Bang Bang Fried Rice trick I learned: prepping everything before you start cooking helps keep things moving smoothly, especially when you’re juggling toddlers or answering a million questions about homework like I do at home. Chop onions and garlic ahead, and if you’re in a time crunch, frozen veggies work wonders.
For families watching their budgets, using leftover rotisserie chicken or whatever protein is on hand works beautifully too. You can even double the batch and freeze it for those nights when cooking feels like climbing Everest.
Leftover Bang Bang Fried Rice ingredients store well, so don’t be shy about making a little extra sauce or sauce base to have on hand. It keeps for a couple of days refrigerated and saves you prep time on round two.
If you want to peek at a similar spicy fried rice recipe with shrimp, this one over on Facebook is fabulous and really gives the bang bang shrimp vibe with fried rice — Bang bang shrimp recipe with fried rice.
Let’s Make This Bang Bang Fried Rice Together
Okay, girlfriend, let’s get cooking this Bang Bang Fried Rice step-by-step. Don’t worry if your kitchen looks like a tornado hit it by the time we’re done—mine always does!
- Heat your wok or large skillet over medium-high heat with 2 tablespoons of vegetable oil. The key here is a hot pan to get great crispy rice without sticking.
- Add the diced onion and minced garlic, stirring for about 2 minutes until fragrant and translucent. Your kitchen should start smelling like dinner magic.
- Toss in your mixed veggies, cooking about 3-4 minutes until tender. If you’re adding protein like chicken or shrimp, add it now to warm through.
- Push everything to one side of the pan and pour the beaten eggs into the empty space. Scramble them until just set—this step adds such lovely texture and richness.
- Add your cold jasmine rice, breaking up any clumps with your spatula. Now is the moment when your Bang Bang Fried Rice will really start to come alive. Stir-fry everything together, making sure to coat the rice evenly with ingredients.
- In a small bowl, mix the bang bang sauce: mayonnaise, sriracha, honey, soy sauce, and rice vinegar. Pour this over the rice, then toss to combine. Don’t overmix or your rice will lose that crispy bite.
- Cook for another 3-5 minutes, stirring occasionally but allowing some crispy rice to form on the bottom—you want to hear that little crunch!
- Turn off the heat, sprinkle chopped green onions and sesame seeds over the top for that little fresh and nutty finish.
In my kitchen, Bang Bang Fried Rice usually takes about 20 to 25 minutes from start to finish. While the Bang Bang Fried Rice is cooking, I often set the table or prep a simple side salad to keep things easy.
I learned the hard way with Bang Bang Fried Rice that using day-old rice is a must—fresh rice just doesn’t fry up right. And trust me, having the bang bang sauce ready before you start makes the final step a breeze.
If you want to dive deeper into cooking techniques, the folks at Sauced Up Foods have a great breakdown of their crispiest Bang Bang Chicken Fried Rice — Bang Bang Chicken Fried Rice – Spicy, Crispy & Flavorful- Sauced …. Also, if small veggies mixed into your Bang Bang Fried Rice are your jam, check out this tasty discussion on Facebook — The fried rice is tasty and full of flavor, with small veggies mixed in.
How I Love to Serve This Bang Bang Fried Rice
My family goes bonkers when I serve up this Bang Bang Fried Rice—it’s become our “no-complaints” dinner, especially on busy weeknights. The kids love the creamy, slightly spicy bang bang sauce coating every grain, and even my picky husband can’t get enough of that crispy rice.
I usually pair this Bang Bang Fried Rice with a crisp cucumber salad or some quick pickled radishes to cut through the richness and add a fresh crunch. On chillier nights, I make a bowl of pumpkin wild rice soup (you’ve got to try my recipe here) as a cozy sidekick—together, it’s like a hug on a plate.
This Bang Bang Fried Rice is perfect for casual dinners, potlucks, or even a quick lunch the next day. I love how it looks plated up with a sprinkle of green onions and sesame seeds—it feels bright and inviting. And if you have extra Bang Bang Fried Rice, it reheats beautifully in a hot skillet or even in the microwave.
For seasonal variations, I’ve swapped in roasted sweet potatoes for veggies or added pineapple chunks for a touch of sweetness—it’s so fun to make it your own! Friends always ask for this Bang Bang Fried Rice recipe when they taste it at my house, which feels like a lovely compliment.
Your Bang Bang Fried Rice Questions Answered
Q: Can I make this Bang Bang Fried Rice vegetarian?
Absolutely! You know what I do when my Bang Bang Fried Rice needs to be meatless? I load it up with extra veggies like broccoli, snap peas, or mushrooms and swap the protein for tofu or just more eggs. The bang bang sauce still packs a punch without meat.
Q: How do I get the crispy rice without burning it?
This was my biggest struggle with Bang Bang Fried Rice early on. The trick is to use a hot pan and resist stirring constantly—give the rice a few minutes undisturbed so it can develop that golden crust. If you feel it’s sticking, add a teaspoon of oil, and keep the heat medium-high.
Q: Can I prepare the bang bang sauce ahead of time?
Yes, and I actually recommend it. Making your bang bang sauce in advance means you can focus on crisping the rice without rushing. I keep mine in a small jar in the fridge and it lasts about 3 days.
Q: What rice works best?
Day-old jasmine rice is my favorite for Bang Bang Fried Rice—its aroma and texture are perfect. Long grain can work too, but try to avoid freshly cooked rice for best results.
Q: Can I make this gluten-free?
Most definitely, just swap soy sauce for tamari or coconut aminos. I always keep tamari in my pantry for occasions like these.
Q: I want to add more heat—any tips?
Sure! You can dial up the spice by adding more sriracha or tossing in some diced fresh chilies. A sprinkle of chili flakes on top is also great.
Q: Can I freeze Bang Bang Fried Rice?
Yes, but be aware the texture of the crispy rice will soften upon thawing. Freeze in single portions and reheat in a hot skillet for best results. If you want to save that crispy texture, it’s better fresh.
For more answers and reader-favorite tips, you might want to peek over at this community’s shares of their favorite bang bang fried rice twists.
My Final Thoughts on This Bang Bang Fried Rice
This Bang Bang Fried Rice recipe holds a very special place in my heart—it’s become a symbol of easy, flavorful family meals that didn’t require a cookbook or a ton of fuss. It’s reliably delicious, fun to make, and packs that fantastic spicy fried rice punch combined with creamy bang bang sauce magic.
My Bang Bang Fried Rice Pro Tips:
– Always use day-old rice for the crispiest results.
– Prep everything before you start to keep the cooking flow smooth.
– Adjust the bang bang sauce components (mayo, sriracha, honey) to find your perfect spicy-sweet balance.
We’ve tried so many variations—my teenager loves it loaded with grilled chicken, my little one prefers extra veggies and less sriracha, and my hubby can’t get enough of when I toss in crispy tofu cubes for texture. I encourage you to make this Bang Bang Fried Rice your own, toss in your favorite ingredients, and don’t fret about perfection—it’s all about enjoying the process and the delicious results.
If this Bang Bang Fried Rice is your kind of comfort food, then you might also like some other family favorites over at Delilita, such as my shrimp fried rice for a crowd or those addictive fried brie bites perfect for entertaining.
Happy cooking, my friend—can’t wait to hear how your Bang Bang Fried Rice turns out!
Here are those helpful links again to keep you inspired with lots of bang bang and fried rice goodness:
Bang Bang Fried Rice
Bang Bang Fried Rice is a vibrant and flavorful dish combining spicy, creamy sauce with savory fried rice for a quick and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 servings
- Category: Dinner
- Method: Fried
- Cuisine: Asian
Ingredients
- 2 cups cooked jasmine rice (preferably day-old)
- 1 cup cooked shrimp, chopped
- 1/2 cup frozen peas and carrots
- 2 green onions, sliced
- 2 cloves garlic, minced
- 2 eggs, beaten
- 2 tbsp vegetable oil
- 3 tbsp mayonnaise
- 1 tbsp sweet chili sauce
- 1 tsp sriracha sauce (adjust to taste)
- 1 tsp soy sauce
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a small bowl, mix mayonnaise, sweet chili sauce, and sriracha to make the Bang Bang sauce. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add beaten eggs and scramble until fully cooked. Remove and set aside.
- Add the remaining 1 tablespoon of oil to the skillet. Sauté garlic for 30 seconds until fragrant.
- Add chopped shrimp and cook for 2 minutes until pink and heated through.
- Stir in peas and carrots, cook for another 2 minutes.
- Add cooked rice, scrambled eggs, soy sauce, salt, and pepper. Stir-fry everything together for 3-4 minutes until well combined and heated through.
- Turn off the heat and drizzle the Bang Bang sauce over the fried rice. Gently fold it in to coat evenly.
- Garnish with sliced green onions and fresh cilantro if desired. Serve immediately.
Notes
For a vegetarian version, replace shrimp with tofu or extra vegetables, and adjust the sauce to your taste.