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Close-up of steaming Bang Bang Fried Rice showing golden-brown chicken and fluffy egg bits.

Bang Bang Fried Rice: The Ultimate Spicy Chicken & Veggie Stir-Fry

This Bang Bang Fried Rice features golden-brown rice, seared chicken, and vibrant veggies, all topped with a signature creamy, spicy zigzag drizzle. A high-RPM, Pinterest-ready meal that's both easy and visually stunning for weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Asian Fusion
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1/2 cup (120ml) Mayonnaise Full-fat preferred
  • 1/4 cup (60ml) Thai Sweet Chili Sauce
  • 1 tbsp (15ml) Sriracha Adjust for heat
  • 1 tsp (5ml) Honey For glossiness
  • 4 cups (600g) Cooked White Rice Day-old and cold
  • 1 lb (450g) Chicken Breast Cut into 1-inch chunks
  • 3 large Eggs Whisked
  • 1/2 cup (75g) Diced Carrots Fresh or frozen
  • 1/2 cup (75g) Green Peas Steamed
  • 2 tbsp (30ml) Soy Sauce
  • 1 tbsp (15ml) Toasted Sesame Oil
  • Garnish Green Onions and Black Sesame Seeds Finely sliced

Equipment

  • 1 Wok or Large Skillet High-heat capable
  • 1 Squeeze Bottle For the zigzag sauce drizzle

Method
 

Prep and Sear
  1. Whisk mayonnaise, sweet chili sauce, sriracha, and honey in a small bowl. Set aside.
  2. Heat oil in a wok. Add chicken chunks and cook until golden-brown and seared on all sides. Remove from pan.
  3. Pour whisked eggs into the pan, soft scramble until fluffy bits form, then remove.
Fry the Rice
  1. Add carrots to the wok and stir-fry for 2 minutes.
  2. Add cold rice and break apart. Stir in soy sauce and sesame oil until rice is golden-brown.
  3. Fold in the cooked chicken, eggs, and steamed peas. Toss until heated through.
  4. Bowl the rice and apply the Bang Bang sauce in a zigzag pattern. Garnish with scallions and sesame seeds.

Notes

Use cold, day-old rice to prevent clumping.
Sear the chicken on high heat to get that deep golden-brown crust.