Bang Bang Fried Rice: The Ultimate Sweet, Spicy, and Creamy Comfort Food

If there is one dish that perfectly encapsulates the concept of “crave-worthy,” it is undoubtedly Bang Bang Fried Rice. Imagine the smoky, savory comfort of classic fried rice, speckled with fluffy eggs and vibrant vegetables, but elevated to an entirely new stratosphere with the addition of succulent shrimp (or chicken) tossed in a legendary sauce. That sauce—the “Bang Bang” sauce—is a creamy, sweet, and spicy concoction that has taken the culinary world by storm. It’s the kind of meal that makes you put down the takeout menu and pick up a wok.

This recipe is more than just a dinner; it is an experience in texture and flavor balance. You have the chew of the rice, the snap of the fresh vegetables, the tenderness of the protein, and the rich, velvety coating of the sauce that ties everything together. Whether you are cooking for a busy family on a Tuesday night or hosting a casual dinner party where you want to impress without stress, this dish is a guaranteed winner.

In this comprehensive guide, we will walk through exactly how to create restaurant-quality Bang Bang Fried Rice at home. We will cover the science of the perfect fried rice, the secret ratios for the sauce, and variations to suit every dietary need.

The Magic of “Bang Bang” Sauce

Before we dive into the cooking process, let’s talk about the star of the show: the sauce. Originating as a popular appetizer sauce for crispy shrimp at major restaurant chains, Bang Bang sauce is deceptively simple. It usually requires just three or four core ingredients, yet the result is complex.

• Mayonnaise: Provides the creamy, rich base that coats the tongue and mellows the heat.
• Sweet Chili Sauce: Adds the necessary sugar and tang, along with visible flecks of chili for aesthetic appeal.
• Sriracha: brings the heat and a touch of garlic punch.
• Honey or Sugar (Optional): Used to balance the acidity if your chili sauce is too tart.

When mixed with savory fried rice, this sauce creates a “peaches and cream” effect—not in flavor, but in the harmony of opposites. The salty soy sauce in the rice cuts through the richness of the mayo, while the heat of the Sriracha wakes up the palate.

The Secret to Perfect Fried Rice

The biggest mistake home cooks make with fried rice is using fresh, hot rice. Fresh rice is full of moisture. When you throw it into a hot pan, it steams instead of fries, resulting in a gummy, mushy clump. For the distinctive separation of grains that you find in a Chinese restaurant, you must use day-old rice. Rice that has been refrigerated overnight dries out slightly. The starch retrogrades, becoming firmer and less sticky. This allows the grains to dance around the wok, getting coated in oil and soy sauce without clumping together. Tip: If you don’t have day-old rice, spread freshly cooked rice on a baking sheet and pop it in the freezer for 20 minutes to rapidly cool and dry it out.

Ingredients

Here is everything you need to make this explosion of flavor.

For the Bang Bang Sauce:

• 1/2 cup Mayonnaise (full fat is best for creaminess)
• 1/4 cup Thai Sweet Chili Sauce
• 1 tablespoon Sriracha (adjust to taste for spice level)
• 1 teaspoon Honey (optional, for extra sweetness)

For the Stir-Fry:

• 3 tablespoons Vegetable Oil or Canola Oil, divided
• 1 lb Shrimp (peeled and deveined) OR Chicken Breast (diced into 1-inch pieces)
• 1 tablespoon Cornstarch (to coat the protein)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 Eggs, lightly beaten
• 1/2 cup Diced Onion (white or yellow)
• 3 cloves Garlic, minced
• 1 cup Frozen Peas and Carrots (thawed)
• 4 cups Cooked Jasmine Rice (preferably day-old and chilled)
• 2 tablespoons Soy Sauce (low sodium recommended)
• 1 teaspoon Sesame Oil
• 2 Green Onions, thinly sliced (for garnish)
• 1 teaspoon Toasted Sesame Seeds (optional garnish)

Instructions

1. Prepare the Bang Bang Sauce In a small mixing bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and honey. Taste and adjust. If you want it spicier, add more Sriracha. If you prefer it sweeter, add a touch more chili sauce. Set this bowl aside to let the flavors meld.

2. Prep the Protein Pat your shrimp or diced chicken dry with paper towels. This is crucial for getting a good sear. Place the protein in a bowl and toss with the cornstarch, salt, and pepper until lightly coated. The cornstarch helps create a micro-crust that grabs onto the sauce later.

3. Cook the Eggs Heat 1 tablespoon of oil in a large wok or deep skillet over medium-high heat. Pour in the beaten eggs. Scramble them quickly until they are just set but still soft. Remove the eggs from the pan and set them aside on a plate.

4. Sear the Protein Wipe out the wok if needed and add another tablespoon of oil. Increase heat to high. Add the shrimp (or chicken) in a single layer. Do not overcrowd the pan; cook in batches if necessary. Sear for 2-3 minutes per side until golden and cooked through. Remove the protein from the pan and set it aside with the eggs.

5. Sauté the Aromatics Add the remaining tablespoon of oil to the hot wok. Add the diced onion and stir-fry for 2 minutes until translucent. Add the minced garlic and cook for just 30 seconds until fragrant—be careful not to burn the garlic, as it will turn bitter.

6. Fry the Rice Toss in the thawed peas and carrots, stirring for a minute. Now, add the cold, day-old rice. Break up any large clumps with your spatula. This is the most active part of the process: keep the rice moving. Let it sit for 15-20 seconds periodically to allow the bottom layer to get a little crispy (this is called wok hei or “breath of the wok”), then toss again.

7. Season and Combine Drizzle the soy sauce and sesame oil evenly over the rice. Toss to coat every grain in that beautiful brown color. Add the cooked eggs and the protein back into the pan. Stir everything together until heated through.

8. The Bang Bang Finish Remove the wok from the heat. This step is important; you don’t want the mayonnaise in the sauce to separate and turn oily, which can happen if the heat is too high. Drizzle about 3/4 of your prepared Bang Bang sauce over the fried rice and toss gently to combine. You want it creamy, not soupy.

9. Garnish and Serve Transfer to serving bowls. Drizzle the remaining sauce over the top for a professional look. Sprinkle generously with sliced green onions and toasted sesame seeds. Serve immediately while hot and creamy.

Tips for Success

• Prep is Key: Stir-frying happens fast. Once the heat is on, you won’t have time to chop garlic or measure sauce. Have all your ingredients measured and sitting by the stove (mise en place) before you turn on the burner.
• Heat Control: A wok works best because of its shape, but a large cast-iron skillet or non-stick pan works too. The key is high heat to fry the rice, rather than steaming it.
• Don’t Over-Sauce: It can be tempting to drown the dish in sauce, but start with less than you think you need. You can always add more at the table, but you can’t take it out once the rice becomes soggy.
• Protein Variations: While shrimp is traditional for “Bang Bang” dishes, this recipe is phenomenal with diced chicken thigh (for juiciness), tofu cubes (pressed and fried crispy), or even just extra vegetables for a vegetarian version.

Serving Suggestions

Bang Bang Fried Rice is a hearty meal on its own, containing carbs, protein, and fats. However, to round out the meal, consider pairing it with:

• Garlic Bok Choy: A simple side of steamed or sautéed greens helps cut through the richness of the creamy sauce.
• Spring Rolls: The crunch of a crispy vegetable spring roll contrasts beautifully with the soft rice.
• Cucumber Salad: A tangy, vinegary cucumber salad provides a refreshing palate cleanser between spicy bites.

Storage and Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: This dish freezes surprisingly well, though the sauce texture may change slightly upon thawing. Freeze for up to a month.
• Reheating: Microwave is easiest, but for best results, reheat in a skillet over medium heat. You may need to add a splash of water to loosen the rice as the sauce will have thickened in the fridge.

Why We Love This Recipe

There is a reason this flavor profile has exploded in popularity. It hits every note on the tongue. The umami from the soy and sesame, the sweetness from the chili sauce, the heat from the Sriracha, and the fat from the mayo trigger the brain’s reward centers. It’s comfort food that feels fancy. It’s a “treat yourself” meal that costs a fraction of the price of restaurant takeout and is generally healthier since you control the oil and quality of ingredients.

Whether you are a spice lover or just looking to jazz up your standard fried rice rotation, this Bang Bang Fried Rice is a recipe you will find yourself coming back to again and again. It’s quick, it’s vibrant, and it is undeniably delicious.