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Close up of seared chicken chunks on golden jasmine fried rice with spicy mayo. (Bang Bang Chicken Fried Rice)

Bang Bang Chicken Fried Rice: The Ultimate Spicy & Creamy 30-Minute Dinner

This Bang Bang Chicken Fried Rice features golden jasmine rice, seared chicken breast, and a signature creamy orange-pink spicy mayo drizzle. A fast, 30-minute meal that perfectly balances sweet, savory, and spicy flavors for a better-than-takeout experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Asian-Inspired
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups Cooked Jasmine Rice chilled, preferably day-old (450g)
  • 2 large Chicken Breasts cut into bite-sized chunks (450g)
  • 3 large Eggs beaten
  • 1 cup Frozen Green Peas (150g)
  • 2 tbsp Neutral Oil (30ml)
  • 2 tbsp Low-Sodium Soy Sauce (30ml)
  • 1/2 cup Mayonnaise (120ml)
  • 1/4 cup Sweet Chili Sauce (60ml)
  • 1-2 tbsp Sriracha adjust to heat preference (15-30ml)
  • 1 tbsp Honey (15ml)
  • Garnish Green Scallions and Black Sesame Seeds sliced

Equipment

  • 1 Large Wok or Skillet Non-stick preferred
  • 1 Small mixing bowl For the sauce

Method
 

Preparation
  1. Whisk mayonnaise, sweet chili sauce, Sriracha, and honey in a bowl until smooth and orange-pink. Chill until ready to serve.
  2. Heat oil in a wok. Add seasoned chicken chunks and sear until golden brown and cooked through (about 5-7 minutes). Remove and set aside.
  3. Add a little oil to the pan and scramble the eggs until soft curds form. Remove and set aside.
  4. Add remaining oil and rice to the hot wok. Stir-fry for 3-5 minutes until toasted. Stir in soy sauce.
  5. Add chicken, eggs, and peas back to the pan. Toss for 2 minutes until peas are bright green and everything is hot.
  6. Bowl the rice, top with chicken, drizzle heavily with bang bang sauce, and garnish with scallions and black sesame seeds.

Notes

Use day-old rice to prevent a mushy texture.
Pat the chicken dry before searing to ensure a golden-brown crust.