Description

Bang Bang Fried Rice is a quick and flavorful stir-fried rice dish made with day-old jasmine or basmati rice, cooked chicken, shrimp, vibrant vegetables, and a spicy-sweet sauce blend. This recipe combines easy-to-find ingredients and a simple cooking process to deliver a satisfying meal with a perfect balance of heat and sweetness, ideal for a weeknight dinner.

Ingredients

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Main Ingredients

2 cups day-old rice, preferably jasmine or basmati
1/2 cup cooked chicken breast, shredded (or tofu for a vegetarian option)
1/2 cup shrimp, cooked and deveined (optional)
1/4 cup chopped green onions, plus more for garnish
1/4 cup diced bell pepper (red, yellow, or green)
1/4 cup frozen peas

Seasonings and Sauces

2 tablespoons vegetable oil
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon Sriracha (adjust for spice preference)
1 tablespoon sweet chili sauce
1 teaspoon sesame oil
Salt and pepper to taste

Optional Ingredients

1 egg, lightly beaten (optional, for additional protein)
Sesame seeds for garnish

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Instructions

Prepare Ingredients: Begin by preparing your ingredients. If using day-old rice, break up any clumps in a large bowl. Gather all chopped vegetables and proteins so they are ready to use.
Heat Oil and Sauté Garlic: In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering. Add the minced garlic to the hot oil and sauté for about 30 seconds until fragrant, being careful not to let it burn.
Cook Vegetables: Toss in the diced bell pepper and frozen peas. Stir-fry for 2 to 3 minutes, or until the bell pepper is slightly tender.
Scramble Egg (Optional): Push the vegetables to one side of the skillet. If using, pour the beaten egg into the other side and scramble it gently until fully cooked. Mix it with the vegetables once done.
Add Proteins: Add the shredded chicken and cooked shrimp (if using) to the skillet, stirring to combine everything.
Add Rice: Pour in the day-old rice, breaking up any remaining clumps. Stir to incorporate all ingredients evenly.
Add Sauces: Drizzle the soy sauce, Sriracha, and sweet chili sauce over the rice mixture. Stir well to ensure the sauces evenly coat the rice and proteins.
Season and Finish Cooking: Add a splash of sesame oil and season with salt and pepper to taste. Continue stirring for another 2 to 3 minutes, allowing the rice to heat through and absorb all the flavors.
Garnish and Serve: Once everything is heated and mixed well, remove the skillet from heat. Garnish with chopped green onions and sesame seeds before serving.

Notes

Using day-old rice helps prevent the dish from becoming mushy and ensures a better texture when stir-frying.
Feel free to substitute proteins; tofu makes a great vegetarian option and the shrimp can be omitted entirely.
Adjust the amount of Sriracha and sweet chili sauce to suit your preferred spice level.
Make sure to keep the heat medium-high to allow proper stir-frying without burning ingredients.
The addition of the egg is optional but adds protein and texture; skip it for a vegan version (also use tofu instead of chicken).