Description
Bang Bang Fried Rice is a quick and flavorful stir-fried rice dish featuring day-old jasmine or basmati rice, tender shredded chicken (or tofu for vegetarians), succulent shrimp, and a vibrant mix of vegetables. The dish is stir-fried in a hot skillet with garlic, bell peppers, peas, and a medley of savory sauces including soy sauce, Sriracha, and sweet chili sauce, finished with a touch of sesame oil and garnished with green onions and sesame seeds. Perfect for a speedy weeknight dinner packed with bold flavors and a spicy kick.
Ingredients
Scale
Rice and Proteins
- 2 cups day-old rice, preferably jasmine or basmati
- 1/2 cup cooked chicken breast, shredded (or tofu for a vegetarian option)
- 1/2 cup shrimp, cooked and deveined (optional)
- 1 egg, lightly beaten (optional, for additional protein)
Vegetables and Aromatics
- 1/4 cup chopped green onions, plus more for garnish
- 1/4 cup diced bell pepper (red, yellow, or green)
- 1/4 cup frozen peas
- 2 cloves garlic, minced
Sauces and Oils
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon Sriracha (adjust for spice preference)
- 1 tablespoon sweet chili sauce
- 1 teaspoon sesame oil
Seasonings and Garnishes
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
- Prepare Ingredients: Break up any clumps in the day-old rice and gather all chopped vegetables, proteins, and aromatics so they’re ready to use.
- Heat Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
- Sauté Garlic: Add the minced garlic to the hot oil and sauté for about 30 seconds until fragrant, taking care not to burn it.
- Cook Vegetables: Toss in the diced bell pepper and frozen peas; stir-fry for 2 to 3 minutes until the bell pepper softens slightly.
- Scramble Egg: Push the vegetables to one side of the skillet, pour in the beaten egg (if using) on the other side, and scramble gently until fully cooked. Mix the egg with the vegetables once done.
- Add Proteins: Stir in the shredded chicken and cooked shrimp (if using), combining them evenly with the vegetables.
- Add Rice: Add the day-old rice, breaking up any remaining clumps, and stir to incorporate all ingredients evenly.
- Add Sauces: Drizzle the soy sauce, Sriracha, and sweet chili sauce over the rice mixture; stir well to coat everything evenly.
- Season and Finish Cooking: Add a splash of sesame oil, season with salt and pepper to taste, and continue stirring for another 2 to 3 minutes until the rice is heated through and flavors are well blended.
- Garnish and Serve: Remove the skillet from heat and garnish with chopped green onions and sesame seeds before serving.
Notes
- Using day-old rice helps to prevent sogginess and achieve a better texture when frying.
- To make this dish vegetarian, substitute chicken and shrimp with extra tofu or your favorite plant-based protein.
- Adjust the amount of Sriracha according to your preferred spice level.
- Make sure to cook the egg gently and mix it thoroughly with the vegetables for best texture and flavor.
- Feel free to add other vegetables like carrots or mushrooms for variation.
