Savory Bang Bang Chicken Fried Rice Packed with Flavor

This Bang Bang Chicken Fried Rice is a flavor-packed dish that can be whipped up in under 40 minutes, perfect for those busy weeknights.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rice

4 cups Cooked White Rice Best if day-old for less stickiness; fresh rice should be cooled before using.

For the Protein

2 cups Diced Boneless, Skinless Chicken Breasts Provides protein and substance to the dish; can substitute with shrimp, tofu, or pork.

For the Veggies

1 cup Frozen Peas and Carrots Adds color and nutrition; fresh vegetables like bell peppers or broccoli can be substituted.
1/2 cup Chopped Green Onions Introduces fresh crunch and flavor; can be omitted or replaced with chives.

For the Aromatics

2 tablespoons Minced Garlic Enhances overall flavor with a savory kick; available as granulated garlic if fresh is not on hand.
1 tablespoon Minced Ginger Offers a zesty kick; fresh or powdered ginger may be used, with fresh recommended for best taste.

For the Sauce

2 tablespoons Soy Sauce Provides essential umami flavor; use low-sodium soy sauce for a healthier option.
2 tablespoons Sweet Chili Sauce Adds a hint of sweetness and mild heat; adjust quantity to taste or substitute with sriracha for more spice.
1 tablespoon Sesame Oil Contributes a nutty aroma and flavor depth; olive oil can be used as an alternative.

For Cooking

2 tablespoons Vegetable Oil Used for cooking; any neutral oil can work.
to taste Salt and Pepper Essential for seasoning the dish; adjust to personal taste preferences.

For Extra Texture

2 large Beaten Egg Provides richness and texture; can be omitted for a vegetarian version.
1 tablespoon Sesame Seeds Optional garnish for presentation; can be skipped if not available.

Equipment

large skillet or wok

Method

Step‑by‑Step Instructions for Bang Bang Chicken Fried Rice

Begin by seasoning diced boneless, skinless chicken breasts with salt and pepper. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the chicken and cook for 5-7 minutes until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
In the same skillet, quickly add the minced garlic and ginger, allowing them to sizzle for about 30 seconds until fragrant. Stir continuously to prevent burning.
Toss in the frozen peas and carrots into the skillet. Stir-fry these bright veggies for 2-3 minutes until they are heated through and tender.
Push the sautéed vegetables to one side of the skillet, creating space for the beaten egg. Pour the egg into the empty area and scramble it for about 1-2 minutes until fully cooked. Mix the scrambled egg with the vegetables.
Reintroduce the cooked rice and chicken back into the skillet. Stir everything well to combine. Pour in 2 tablespoons of soy sauce, 2 tablespoons of sweet chili sauce, and a drizzle of sesame oil, blending the flavors together. Increase the heat to medium-high and fry for an additional 3-5 minutes.
Remove the skillet from heat, and stir in chopped green onions. Taste and adjust seasoning as necessary with salt and pepper. Serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 120mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 25mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. When reheating, stir-fry for 5-7 minutes, adding a splash of soy sauce or water for moisture if needed.

Tried this recipe?

Let us know how it was!