Bang Bang Fried Rice (30-Minute High Protein Dinner)

Bang Bang Fried Rice transforms leftover rice into a restaurant-worthy dinner in just 30 minutes. I first experimented with this spicy-sweet combination on a busy Tuesday evening, looking for something more exciting than plain fried rice, and my family has been requesting it weekly ever since.

There’s real satisfaction in watching cold day-old rice sizzle in a hot wok, each grain crisping perfectly before getting coated in that glossy bang bang sauce. Standing at my stove with everything prepped and ready, I love how this dish comes together so quickly yet delivers such bold flavor. The combination of tender chicken, fluffy eggs, and that addictive spicy-sweet sauce reminds me why homemade fried rice beats takeout every time. Time to get our hands floury!

Why Bang Bang Fried Rice Belongs in Your Recipe Box

After testing this bang bang fried rice countless times in my own kitchen, I’ve discovered why it’s become one of my most reliable weeknight solutions. The secret lies in treating each component with care and building layers of flavor and texture.

One-pan simplicity means minimal cleanup when you’re tired after a long day
Day-old rice transforms perfectly into crispy, separate grains instead of mush
High protein content with 28 grams per serving keeps everyone satisfied until morning
Customizable heat level lets you adjust the spice to suit your family’s preferences
Better than takeout because you control the ingredients and freshness
Budget-friendly using pantry staples and whatever vegetables you have on hand

Through years of making fried rice, I’ve learned that cooking everything in stages keeps the chicken tender, the eggs soft, and the rice beautifully crispy rather than soggy and steamed.

Key Players in This Recipe

Day-old rice creates the foundation for exceptional fried rice because it’s dried out enough to stay separate when stir-fried, giving you that coveted restaurant texture instead of a sticky mess.

Chicken breast provides lean protein that cooks quickly when diced into small, uniform pieces, and I always season it generously before it hits the hot pan for maximum flavor.

Eggs add richness and boost the protein content, and in my kitchen, I prefer scrambling them just until barely set so they stay silky throughout the dish rather than rubbery.

Carrots and peas bring sweetness, color, and nutrition to every bite. I’ve learned that giving carrots a head start in the pan ensures they soften properly while peas need just a quick warm-through.

Mayonnaise forms the creamy foundation of the bang bang sauce, creating that signature smooth coating that clings to every grain of rice and piece of chicken.

Sweet chili sauce delivers gentle sweetness with mild warmth, and I always choose a quality brand because it truly impacts the final flavor of this dish.

Sriracha brings the heat that makes this dish memorable. Start with one tablespoon if you’re cautious about spice, but I personally love the full kick as written.

Soy sauce adds essential savory depth and saltiness that ties all the flavors together, the way it does in traditional Asian ground beef lettuce wraps.

How to Make Bang Bang Fried Rice

Step 1. I always start by mixing the bang bang sauce first in a small bowl, combining mayonnaise, sweet chili sauce, Sriracha, and rice vinegar so the flavors can meld while you cook everything else.

Step 2. Heat your skillet or wok until it’s truly hot before adding the oil and diced chicken. Season generously with salt and pepper, then cook for 5-6 minutes until golden brown and the internal temperature reaches 165°F.

Step 3. After removing the cooked chicken, scramble the beaten eggs in the same pan just until they’re set but still glossy. Overcooking at this stage makes them rubbery and dry.

Step 4. I’ve learned through trial and error that sauteing the diced carrots and minced garlic for 2-3 minutes before adding the peas gives you perfectly tender vegetables without any unpleasant raw crunch.

Step 5. Adding cold rice to your hot pan is crucial for success. Stir-fry it for 3-4 minutes over high heat, breaking up any clumps and letting some grains get beautifully crispy and toasted.

Step 6. Through years of making fried rice, I discovered that returning the chicken and eggs to the pan before adding soy sauce ensures every component gets evenly seasoned and heated through.

Step 7. The magic moment arrives when you pour that bang bang sauce over everything. Stir just until every component is beautifully coated and heated through, then serve immediately while it’s piping hot.

Keeping This Bang Bang Fried Rice Fresh

I typically store leftovers in an airtight container in the refrigerator where they stay fresh for up to 3 days. The bang bang sauce flavor actually intensifies slightly overnight, which my family loves. Make sure the fried rice has cooled completely to room temperature before sealing the container to prevent condensation that can make it soggy.

I don’t recommend freezing this bang bang fried rice. The texture of the rice changes significantly when frozen and thawed, becoming mushy rather than maintaining those desirable separate grains we work so hard to achieve.

For the best texture when reheating, I use a skillet over medium heat with a splash of water or a drizzle of oil to restore moisture and crispness. Spread it in an even layer and let it sit for a minute before stirring to create some delicious crispy bits. The microwave works in a pinch, but you’ll lose that wonderful texture contrast that makes fried rice special.

Perfect Partners for Bang Bang Fried Rice

Cucumber Salad – The cool, crisp freshness cuts through the rich, creamy bang bang sauce beautifully, and the light vinegar dressing provides a refreshing contrast to the spicy-sweet flavors.
Steamed Edamame – These make a simple, protein-rich side that my family loves to snack on while waiting for dinner, plus they fit perfectly with the Asian-inspired flavors, similar to what you’d serve with fiery chicken ramen.
Egg Rolls or Spring Rolls – Starting the meal with crispy rolls turns this into a complete takeout-style feast at home, and you can find quality frozen ones that bake up wonderfully.
Asian-Style Slaw – A tangy cabbage slaw with sesame dressing adds crunch and helps balance the richness of the fried rice while keeping the meal light and vibrant, much like the slaw I serve with crispy chilli beef.
Stir-Fried Green Beans – Simple garlic green beans complement the main dish without competing for attention, and they cook in the same amount of time if you start them first.
Wonton Soup – For cooler evenings, a light wonton or egg drop soup makes this feel like a special restaurant meal right in your own dining room, similar to potsticker soup.

Frequently Asked Questions

Can I use fresh rice instead of day-old rice?

Fresh rice can work, but it tends to get mushy. If using fresh rice, spread it on a baking sheet and refrigerate uncovered for 1-2 hours to dry it out. The drier the rice, the better the texture in your fried rice.

What can I substitute for chicken?

Shrimp, diced pork, beef, or tofu all work well. Adjust cooking times accordingly – shrimp takes 3-4 minutes, while tofu needs 5-6 minutes to get crispy edges.

How spicy is the bang bang sauce?

With 1 tablespoon of Sriracha, the sauce has a medium heat level. It’s spicy but not overwhelming. Start with less Sriracha if you’re sensitive to heat, or add more for extra kick.