Bang Chicken Fried Rice

Okay, lean in — I’m about to hand you a small kitchen secret that makes weeknight fried rice feel like restaurant-level magic. I call this my Bang Chicken Fried Rice because it combines the crisp, savory comfort of classic fried rice with a cheeky, creamy spicy-sweet drizzle that pops like a tiny victory lap in your mouth. I discovered this version when I wanted to use up leftover roast chicken and a jar of sweet chili sauce, and one quick sizzle later I swore I’d never make plain fried rice again. If you love crunchy bits, warm sesame aroma, and a sauce that glues everything together with a little heat, this recipe will become your go-to.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Why This Recipe is Awesome

This recipe turns pantry staples into something exciting: tender pieces of **chicken**, springy grains of day-old **rice**, and bright vegetables all get a smoky kiss from a hot pan. The textures sing — soft rice, slightly crisped edges, juicy chicken, and a creamy-spicy sauce for contrast. It’s fast, forgiving, and so delicious your family will fight over the last bite (I speak from experience). It’s so easy even your oven can’t mess it up.

Ingredients

For the Main Dish:

• 2 cups cooked long-grain white rice (preferably day-old)
• 1 lb boneless, skinless chicken breast or thighs, cut into 1/2-inch pieces
• 2 tbsp vegetable oil (or neutral oil)
• 2 large eggs, lightly beaten
• 1 cup frozen peas and carrots, thawed
• 4 green onions, sliced (white and green parts separated)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
• 3 tbsp low-sodium soy sauce (or tamari for GF)
• 1 tbsp oyster sauce (optional but delicious)
• 1 tsp toasted sesame oil
• Fresh black pepper to taste
• Sesame seeds for garnish (optional)

For the Sauce / Garnish (optional):

• 1/3 cup mayonnaise
• 2 tbsp sweet chili sauce
• 1 tsp sriracha (add more for heat)
• 1 tsp lime juice

How I Make It

Step 1:

Heat a large skillet or wok over high heat until it’s shimmering. Add 1 tbsp vegetable oil, then add the chicken in a single layer. Let it sizzle — don’t fuss with it — for about 3–4 minutes until golden underneath, then toss and cook another 2 minutes until cooked through and edges brown. Scoop the chicken onto a plate and set aside (it will keep cooking a bit, which is fine).

Step 2:

Lower the heat to medium-high and add the remaining 1 tbsp oil. Pour in the beaten eggs and swirl them into a soft, slightly undercooked scramble — I like to pull them out when they’re still glossy because they’ll finish in the rice. Toss the eggs onto the same plate as the chicken.

Step 3:

Turn the heat back up to high and add another drizzle of oil if the pan looks dry. Add the minced garlic, grated ginger, and the white parts of the green onions. Stir for about 30 seconds until aromatic — you’ll smell that bright ginger and warm garlic hit the hot oil. Add the rice, breaking up any clumps with your spatula, and spread it so the grains touch the hot surface to get little toasted bits. Let the rice sit for a moment to crisp, then stir.

Step 4:

Toss in the peas and carrots, then return the chicken and eggs to the pan. Drizzle the soy sauce, oyster sauce (if using), and toasted sesame oil over everything. Stir-fry for another 2–3 minutes until everything heats through and the rice shows a few golden, nutty spots. Taste and season with pepper or a splash more soy if you want.

Step 5:

Mix the sauce ingredients in a small bowl until smooth. Drizzle this on top of the plated rice in a zigzag or dollop and sprinkle with the green parts of the green onions and sesame seeds. Serve hot so you hear the sizzle and see the steam — that aroma will make everyone come to the table fast.

Pro Tips

• Use day-old rice whenever possible; it dries out slightly and separates into nice grains. If you must use fresh rice, spread it on a tray and chill for 30 minutes.
• Work over high heat for quick searing and those coveted crunchy rice edges. A screaming hot pan = great texture.
• Cut the chicken into uniform pieces so they cook evenly. If you accidentally overcrowd the pan, cook in two batches to keep things crisp.
• If you want extra char, let the rice sit undisturbed for 30–60 seconds before stirring to create more golden bits.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. A cold pan prevents a good sear and steals texture.
• Overmixing: Leads to gummy rice. Toss gently and let the pan do the work.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for tofu (press and cube) for a vegetarian option — pan-fry until golden for best texture.
• Use tamari instead of soy for a gluten-free version; it keeps the salty depth without gluten.
• Replace mayo in the sauce with plain yogurt for a tangier, lighter drizzle (not dairy-free). For dairy-free, use vegan mayo.
• Omit oyster sauce to keep it pescatarian; add a tiny pinch of sugar to balance flavors.

Variations & Tips

• Spicy: Add more sriracha to the sauce or toss in a sliced bird’s eye chili while cooking.
• Kid-friendly: Skip the spicy drizzle and add a little extra honey to the sauce for sweetness.
• Veg-forward: Bulk up veggies with shredded cabbage, bell peppers, or mushrooms for more color and crunch.
• One-pan dinner: Use rotisserie chicken to skip the searing step and save time.
• Creative twist: Stir in crushed peanuts and a splash of lime for a Thai-inspired crunch and tang.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the rice and chicken separately and store in airtight containers for up to 3 days. Reheat in a hot skillet with a splash of oil to refresh the texture — avoid microwaving if you want that crispness.

Can I double the recipe?

Sure thing. Use a very large wok or cook in two batches so the pan stays hot and you don’t steam the rice.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping; for fried rice I usually stick with neutral oil and just finish with a drop of toasted sesame oil for flavor.

How do I know it’s done?

You’ll see slightly browned rice grains, hot steaming pockets, and the chicken will reach 165°F or show no pink inside. The eggs should look soft and integrated, not rubbery.

What if I don’t have ingredient X?

No sweat — swap frozen mixed veggies for fresh, use leftover rotisserie chicken, or replace sweet chili with a combo of honey and a splash of hot sauce.

How I Like to Serve It

I serve this on weeknights when I want something quick and satisfying, paired with crunchy cucumber pickles or a simple green salad. It also travels well to potlucks — just keep the sauce separate and drizzle right before serving. In summer I love it with an ice-cold lager; in winter, a ginger tea warms things up perfectly.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture.
• Safe cooking temp for chicken: 165°F.

Final Thoughts

Closing: This Bang Chicken Fried Rice packs big flavor with simple ingredients — now go impress someone (or just yourself) with your homemade masterpiece!