Description
A delicious fried rice recipe with a creamy bang bang sauce that adds a delightful kick.
Ingredients
Scale
- 2 tablespoons sesame oil
- 1 small yellow onion, diced
- 1 cup frozen peas and carrots, thawed
- 2 cloves garlic, minced
- 4 cups cooked jasmine rice, chilled
- 3 tablespoons soy sauce
- 1 tablespoon sriracha (or more, to taste)
- 1 tablespoon rice vinegar
- 2 tablespoons mayonnaise
- 2 tablespoons sweet chili sauce
- 2 teaspoons honey
- 2 beef sausage links, sliced (or shrimp/chicken)
- 2 green onions, sliced for garnish
- Crushed red pepper flakes (optional, for heat)
Instructions
- Start with Cold Rice. Cold, day-old rice gives the best texture. I always make extra rice with dinner earlier in the week, knowing this fried rice will follow. If your rice is warm or freshly cooked, spread it on a baking sheet and refrigerate for 30 minutes to firm it up.
- Sauté Your Base. In a large skillet or wok, heat the sesame oil over medium-high heat. Add the diced onion and cook for about 3 minutes, until soft and translucent. Toss in the minced garlic and stir for another 30 seconds, just until fragrant.
- Add the Veggies and Protein. Stir in the thawed peas and carrots along with your choice of protein. I like to use beef sausage for its smoky bite, but shrimp or cubed chicken breast work beautifully too. Cook until the meat is browned and heated through.
- Stir-Fry the Rice. Add the cold rice, breaking up any clumps with your spatula. Press the rice into the pan, letting it sizzle for a few moments before stirring. This gives it that slight crispiness that makes fried rice so satisfying.
- Season the Rice. Pour in the soy sauce, sriracha, and rice vinegar. Stir well, coating each grain with savory heat. Let everything cook together for 2–3 more minutes so the flavors can meld.
- Make the Bang Bang Sauce. In a small bowl, whisk together mayonnaise, sweet chili sauce, honey, and a little more sriracha if you like heat. This creamy sauce is what gives the dish its name and its addictive quality.
- Finish with the Sauce. Drizzle the bang bang sauce over the fried rice and fold it in gently. Turn off the heat and let the residual warmth bring the whole dish together. The sauce should coat the rice evenly without making it soggy.
- Garnish and Serve. Top with sliced green onions and a sprinkle of red pepper flakes if you like it spicy. Serve hot, straight from the pan.
Notes
- This dish is best served immediately after cooking for optimal taste and texture.
- Feel free to customize the protein in this recipe according to your preference.
- Day-old rice is recommended for the best frying results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg