Description
Bang Bang Fried Rice is a vibrant and flavorful dish combining tender chicken, mixed vegetables, and the signature spicy-sweet bang bang sauce. This quick and easy skillet recipe delivers a deliciously crispy fried rice experience perfect for a weeknight meal or casual dinner with family and friends.
Ingredients
Scale
Main Ingredients
- 2 cups cooked rice
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/2 cup cooked chicken, diced
- 2 tablespoons soy sauce
- 2 tablespoons bang bang sauce
- 1 tablespoon sesame oil
- 2 green onions, chopped
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
Instructions
- Heat the Oil: Warm the sesame oil in a large skillet over medium heat to prepare for sautéing the aromatics and vegetables.
- Sauté Aromatics: Add the minced garlic and ginger to the skillet and cook until fragrant, about 1-2 minutes, stirring frequently to prevent burning.
- Cook Vegetables and Chicken: Stir in the mixed vegetables and diced cooked chicken, heating thoroughly until the vegetables are tender and chicken is warmed through.
- Add Rice and Sauces: Incorporate the cooked rice, soy sauce, and bang bang sauce into the skillet, mixing everything evenly for consistent flavor distribution.
- Crisp the Rice: Continue to cook the mixture for 3 to 5 minutes, allowing the rice to develop a slight crisp texture by occasionally pressing it against the skillet.
- Season to Taste: Adjust the seasoning with salt and pepper according to your preference to enhance the dish’s overall flavor.
- Garnish and Serve: Finally, sprinkle chopped green onions over the top as a fresh and colorful garnish before serving immediately.
Notes
- For best results, use day-old rice as it fries better and prevents clumping.
- Adjust the amount of bang bang sauce to control the heat level.
- Vegetarian option: omit chicken and add tofu or extra vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet or microwave until hot throughout before serving.
