Description
Easy Bang Bang Fried Rice with Spicy Thai Sauce is a vibrant and satisfying dish that combines comfort food with a bold, creamy, and spicy twist. It's quick to prepare and customizable with your favorite proteins and vegetables, making it perfect for busy weeknights.
Ingredients
3 tablespoons Vegetable Oil
2 cups Cooked Jasmine Rice
1 pound Boneless, Skinless Chicken Breast
2 large Eggs
1 cup Mixed Frozen Vegetables
1/2 cup Finely Diced White Onio
2 cloves Garlic, minced
1 tablespoon Fresh Ginger, grated
2 tablespoons Light Soy Sauce
1 teaspoon Sesame Oil
Salt and Black Pepper, to taste
2 Green Onions, chopped
1/2 cup Mayonnaise
2 tablespoons Sweet Chili Sauce
1–2 tablespoons Sriracha
1 teaspoon Lime Juice
1 teaspoon Honey or Maple Syrup
1 tablespoon Light Soy Sauce (for drizzle)
1 tablespoon Fresh Lime Juice (for drizzle)
1 teaspoon Brown Sugar (for drizzle)
1/2 teaspoon Chili Flakes (for drizzle)
Instructions
- Heat 1 tablespoon of vegetable oil in a large wok over medium-high heat. Add cubed chicken, season with salt and pepper, and cook until golden and cooked through, about 5-7 minutes. Remove and set aside
- Add another tablespoon of vegetable oil and scramble the eggs until just set. Remove and set aside with the chicke
- Add the remaining oil to the wok. Sauté diced onion for 2-3 minutes, add garlic and ginger for another minute, then stir in mixed vegetables and cook until tender-crisp
- Push vegetables to the side and add the rice, stirring to break clumps and heat for 3-5 minutes
- Pour in soy sauce and sesame oil, mixing thoroughly
- Return chicken and eggs to the wok, tossing to combine and heat through. Adjust seasoning if needed
- For the Bang Bang Sauce, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth
- For the Spicy Thai Drizzle, whisk together soy sauce, lime juice, brown sugar, and chili flakes until sugar dissolves
- Drizzle Bang Bang sauce over fried rice, drizzle with Thai sauce, and garnish with green onions before serving
Notes
Use day-old rice for the best texture.
Cook over high heat to avoid steaming.
Don't overcrowd the wok.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 10 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg