Bang Bang Fried Rice
Bang Bang Fried Rice is a bold, creamy, sweet-and-spicy twist on classic fried rice. Made with day-old rice, fluffy eggs, garlic, and a signature bang bang sauce, this easy recipe comes together in about 20 minutes and tastes better than takeout. Perfect for busy weeknights, leftover rice, or when you want big flavor with minimal effort.
Ingredients
- Main Ingredients
- 4 cups cooked rice cold (day-old works best)
- 2 large eggs lightly beaten
- 3 green onions thinly sliced (whites and greens separated)
- Seasonings Sauces, or Flavor Base
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 –2 tablespoons sriracha adjust to taste
- 2 tablespoons soy sauce
- 2 cloves garlic minced
- Pantry Staples
- 2 tablespoons neutral oil vegetable or avocado oil
- Salt and black pepper to taste
- 1 teaspoon sesame oil optional, for finishing
Instructions
- In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha. Set aside.
- Break up cold rice so there are no clumps.
- Heat oil in a large skillet or wok over medium-high heat.
- Add green onion whites and garlic; cook 30 seconds until fragrant.
- Push mixture to one side of the pan. Add eggs and scramble until just set.
- Add rice and spread into an even layer. Let cook undisturbed 1–2 minutes to develop crisp edges.
- Stir rice and drizzle with soy sauce. Toss to combine.
- Lower heat to medium. Stir in bang bang sauce until evenly coated.
- Drizzle with sesame oil if using.
- Remove from heat and garnish with green onion greens. Serve immediately.
Notes
- Always use cold rice—warm rice will turn mushy.
- Add the bang bang sauce at the end to keep the rice from getting soggy.
- If doubling the recipe, cook in batches to maintain crisp texture.