Bang Bang Fried Rice That’s Bold, Creamy & Addictive!

Bold, spicy, and bursting with addictive sweet-heat flavors, Bang Bang Fried Rice is the ultimate weeknight dinner with a restaurant-quality twist. This irresistible dish features fluffy rice stir-fried with crispy vegetables, protein of choice, and tossed in a creamy, spicy bang bang sauce for a stunning finish. It’s the kind of meal that fills the whole kitchen with incredible aromas and draws everyone straight to the table for seconds.

Each bite delivers a heavenly combination of textures—fluffy rice, crispy vegetables, tender protein, and velvety sauce with spicy chili heat, sweet honey notes, tangy mayo richness, and aromatic garlic undertones. Whether you’re making dinner for busy weeknights or serving at casual gatherings, this fried rice is as easy to make as it is to devour. Add your favorite touches like extra sriracha drizzle, sesame seeds, crushed peanuts, or fresh cilantro for a colorful, customizable meal that feels like takeout elevated to the next level.

Why You’ll Love This Bang Bang Fried Rice

• Better than takeout: Restaurant-quality flavor at home with complete control over spice level and ingredients.
• Ready in 25 minutes: Lightning-fast dinner solution that’s perfect for hectic weeknights.
• Leftover rice hero: The best way to transform day-old rice into something spectacular.
• Customizable heat: Adjust the spice level from mild to fire to suit every palate.
• Meal prep champion: Makes excellent lunch prep and tastes even better the next day.

Preparation Phase & Tools to Use (Essential Tools and Equipment, Plus Why They Matter)

Before diving into this delicious Bang Bang Fried Rice, having the right tools on hand will make everything smoother—from prep to clean-up.

Essential Tools & Why You Need Them:

Large Wok or Deep Skillet
This is the MVP of the recipe. It provides high heat distribution and enough space for proper stir-frying without steaming.

Long-Handled Spatula or Wooden Spoon
Essential for tossing rice quickly over high heat without burning your hands.

Sharp Knife & Cutting Board
Perfect for dicing vegetables uniformly so everything cooks evenly.

Small Mixing Bowl
Ideal for whisking together the bang bang sauce before adding to the rice.

Rice Cooker or Pot with Lid
Best for cooking perfect rice if you don’t have leftovers already prepared.

Measuring Cups & Spoons
Precision matters—especially for the sauce ratios to achieve that perfect sweet-spicy balance.

Baking Sheet (Optional)
For spreading fresh rice to cool quickly if you’re not using day-old rice.

Having these items prepped and within reach makes the cooking process seamless and safe.

Preparation Tips

• Use day-old cold rice for the best texture—freshly cooked rice gets mushy when fried.
• Prep all ingredients before cooking since stir-frying happens fast and you won’t have time to chop mid-recipe.
• Cut vegetables uniformly so they cook at the same rate without some being raw and others overdone.
• Have your sauce ready before starting to stir-fry for seamless integration.
• Use high heat for authentic wok flavor and to prevent soggy, steamed rice.
• Don’t overcrowd the pan or the rice will steam instead of getting that perfect fried texture.

These small touches make a big difference in taste, texture, and presentation.

Ingredients for This Bang Bang Fried Rice

Here’s everything you’ll need to bring this bold, flavor-packed fried rice to life. Most of the ingredients are simple staples with restaurant-level results.

For the Fried Rice:

• 4 cups cooked rice, cold (preferably day-old jasmine or long-grain)
• 2 tablespoons vegetable oil (divided)
• 2 eggs, beaten
• 1 lb protein of choice (shrimp, chicken, pork, or tofu), diced
• 1 cup frozen peas and carrots
• ½ cup corn kernels
• 3 green onions, sliced (white and green parts separated)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil

For the Bang Bang Sauce:

• ½ cup mayonnaise
• 3 tablespoons sweet chili sauce
• 2 tablespoons sriracha (adjust for heat preference)
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• Pinch of salt

For Garnish:

• Sliced green onions
• Sesame seeds (white or black)
• Fresh cilantro, chopped
• Lime wedges
• Extra sriracha drizzle

Optional Additions:

• Crushed peanuts or cashews
• Diced bell peppers
• Snap peas
• Water chestnuts for crunch
• Fried wontons on top
• Crispy fried onions

Everything in this list balances sweet, spicy, and savory flavors—the creamy bang bang sauce transforms simple fried rice into something crave-worthy. The garnishes are optional but give the rice a professional, vibrant finish.

Step 1: Prepare the Bang Bang Sauce

In a small mixing bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, garlic powder, paprika, and a pinch of salt until smooth and well combined. Taste and adjust the spice level by adding more sriracha for heat or more honey for sweetness. Set aside while you prepare the rice. The sauce can be made up to 3 days ahead and stored in the refrigerator.

Step 2: Prepare the Rice

If using freshly cooked rice, spread it on a baking sheet in a thin layer and refrigerate for at least 30 minutes to cool and dry out—this prevents mushy fried rice. If using day-old rice, break up any clumps with your hands or a fork so the grains are separated. Cold, dry rice is the secret to perfect fried rice texture.

Step 3: Scramble the Eggs

Heat a large wok or deep skillet over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat. Pour in the beaten eggs and let them sit undisturbed for 10–15 seconds, then scramble with a spatula, breaking them into small pieces. Once just cooked through, transfer the eggs to a plate and set aside. Wipe the wok clean if needed.

Step 4: Cook the Protein

Return the wok to high heat and add the remaining 1 tablespoon of oil. Add your chosen protein (shrimp, chicken, pork, or tofu) and cook, stirring occasionally, until fully cooked and lightly golden, about 4–6 minutes depending on the protein. For shrimp, cook until pink and opaque. For chicken or pork, cook until no longer pink inside. For tofu, cook until crispy on the edges. Transfer to the plate with the eggs.

Step 5: Stir-Fry the Vegetables

In the same wok over high heat, add the white parts of the green onions, minced garlic, and minced ginger. Stir-fry for 30 seconds until fragrant. Add the frozen peas and carrots along with the corn. Stir-fry for 2–3 minutes until the vegetables are heated through and any ice crystals have evaporated. Keep everything moving constantly to prevent burning.

Step 6: Fry the Rice

Add the cold rice to the wok, breaking up any remaining clumps with your spatula. Stir-fry for 3–4 minutes, tossing and stirring constantly, until the rice is heated through and starting to get slightly crispy on some edges. Drizzle the soy sauce and sesame oil over the rice, continuing to toss for another minute to coat everything evenly. The rice should look glossy and smell aromatic.

Step 7: Combine and Sauce

Return the cooked eggs and protein to the wok with the rice. Toss everything together for 1 minute to combine and reheat. Remove from heat and pour the bang bang sauce over the rice. Using your spatula, fold the sauce through the rice until everything is evenly coated with that creamy, spicy goodness. The residual heat will warm the sauce perfectly.

Step 8: Garnish and Serve

Transfer the bang bang fried rice to serving bowls or a large platter. Garnish generously with sliced green onion tops, sesame seeds, fresh cilantro, and any additional toppings you like. Serve immediately with lime wedges on the side and extra sriracha for those who want more heat. Enjoy while hot and freshly tossed!

Notes

Rice Type: Jasmine or long-grain white rice works best. Avoid short-grain or sticky rice as it becomes too mushy.

Protein Options: This recipe is incredibly flexible—use what you have or go vegetarian with extra tofu and vegetables.

Make It Lighter: Use Greek yogurt instead of mayo in the sauce for a lighter version with tangy flavor.

Spice Control: Start with 1 tablespoon sriracha and increase gradually. You can always add more but can’t take it away.

Watch Out for These Mistakes While Cooking

• Using fresh hot rice: Warm rice turns to mush when fried. Always use cold, day-old rice for the best texture.
• Cooking on too-low heat: Low heat steams the rice instead of frying it. Use high heat for that authentic wok flavor.
• Overcrowding the pan: Too much rice at once prevents proper frying. Work in batches if your pan is small.
• Not prepping ingredients: Stir-frying is fast. Having everything ready prevents burning while you’re still chopping.
• Adding sauce too early: Wait until the end and remove from heat first, or the mayo will separate and look broken.
• Skipping the sesame oil: It adds essential nutty aroma. Don’t leave it out—it’s the finishing touch.
• Over-stirring the eggs: Scrambled eggs should be in soft, fluffy pieces, not tiny bits or overcooked rubber.
• Not breaking up rice clumps: Large clumps won’t fry properly and create uneven texture throughout.

What to Serve With Bang Bang Fried Rice?

This bold, satisfying fried rice is a complete meal on its own, but pairing it with complementary sides can create an impressive spread. Whether you’re going simple or elaborate, there’s an option for every preference.

8 Delicious Recommendations:

Spring Rolls or Egg Rolls
Crispy rolls with sweet chili dipping sauce complement the creamy, spicy rice perfectly.

Asian Cucumber Salad
Cool, tangy cucumber salad with rice vinegar provides refreshing contrast to the heat.

Edamame
Simply steamed and salted edamame adds protein and a light, healthy side.

Potstickers or Dumplings
Pan-fried dumplings create a complete Asian-inspired feast with multiple textures.

Seaweed Salad
Bright green seaweed salad adds oceanic umami and visual appeal to the plate.

Miso Soup
A warm bowl of miso soup balances the richness and adds comforting warmth.

Crispy Wontons
Fried wonton strips add satisfying crunch and can be used as a topping or side.

Asian Slaw
Cabbage slaw with ginger dressing provides crunch and cuts through the creamy sauce.

These pairings help round out the meal and bring a restaurant-level feel to your dinner table.

Storage Instructions

Bang Bang Fried Rice stores wonderfully—and many people think it tastes even better as leftovers when the flavors have melded.

How to Store:

Refrigerator: Store in an airtight container for up to 4 days in the refrigerator. The sauce will continue to permeate the rice, deepening the flavor.

Freezer: Not recommended for this recipe due to the mayo-based sauce, which doesn’t freeze well and can separate when thawed.

Room Temperature: Not recommended—rice and protein must be refrigerated within 2 hours for food safety.

Reheating Instructions:

Stovetop (Best Method): Reheat in a skillet or wok over medium-high heat with a splash of water or oil, stirring frequently until heated through and slightly crispy again.

Microwave: Heat in 1-minute intervals, stirring between each, until steaming hot throughout. Add a teaspoon of water if it seems dry.

Add Fresh Toppings: After reheating, refresh with newly sliced green onions, sesame seeds, and fresh cilantro for best presentation.

Estimated Nutrition (Per Serving – Based on 4 Servings)

Please note this is an approximate breakdown and may vary based on exact ingredients and protein used.

Nutrient	Amount Per Serving
Calories	520
Protein	28g
Carbohydrates	52g
Dietary Fiber	3g
Sugar	8g
Total Fat	22g
Saturated Fat	4g
Unsaturated Fat	16g
Trans Fat	0g
Cholesterol	145mg
Sodium	680mg

This satisfying meal delivers balanced nutrition—perfect for weeknight dinners and meal prep in generous, filling portions.

Frequently Asked Questions

1. Can I make Bang Bang Fried Rice ahead of time?
Yes! The fried rice tastes excellent reheated. Make it up to 4 days ahead and store refrigerated. Some say it’s even better the next day.

2. What if I don’t have day-old rice?
Cook fresh rice, spread it on a baking sheet, and refrigerate for at least 30 minutes. You can also freeze it for 15–20 minutes to cool quickly.

3. Can I make this vegetarian?
Absolutely! Use tofu or omit protein entirely and add more vegetables like broccoli, snap peas, or mushrooms for a hearty vegetarian version.

4. Is the bang bang sauce very spicy?
It’s moderately spicy. Start with less sriracha (1 tablespoon) and increase to taste. The mayo and honey balance the heat nicely.

5. Can I use brown rice instead of white rice?
Yes, but brown rice takes longer to fry and has a chewier texture. It works well for a healthier, heartier version.

6. What if my sauce looks separated?
This happens if the pan is too hot when you add the sauce. Remove from heat first, then add the sauce and fold gently rather than stirring vigorously.

7. Can I make the sauce without mayo?
Try using Greek yogurt, sour cream, or cashew cream for a different take. The texture will be slightly different but still delicious.

8. How do I get that restaurant “wok hei” flavor?
Use the highest heat your stove allows, don’t overcrowd the pan, and keep the rice moving constantly. A well-seasoned wok helps tremendously.

Conclusion

Bang Bang Fried Rice is the ultimate combination of weeknight simplicity and restaurant-worthy excitement—all tossed together in one addictively delicious bowl. With its fluffy rice, tender protein, crisp vegetables, and that irresistible creamy-spicy bang bang sauce, it’s everything you love about takeout fried rice, elevated to crave-worthy status.

Perfect for using up leftovers, meal prepping for the week, or impressing friends at casual dinner parties, this fried rice is as versatile as it is delicious. Plus, with endless protein and vegetable options, you can make it uniquely yours every time. So grab your wok and make dinner something everyone fights over!