Bang Bang Chicken Fried Rice
Why Make This Recipe
Bang Bang Chicken Fried Rice is a delicious and quick meal that combines tender chicken, colorful vegetables, and flavor-packed rice. It’s a family-friendly dish that brings together the irresistible taste of Bang Bang sauce with classic fried rice. This recipe is not only easy to make but also perfect for using leftover rice, making it a practical choice for busy nights.
How to Make Bang Bang Chicken Fried Rice
Ingredients
- 680 g boneless, skinless chicken breasts, cut into 2.5 cm cubes
- 15 ml vegetable oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 240 ml Bang Bang sauce, divided
- 30 ml sesame oil, divided
- 4 large eggs, beaten
- 0.5 teaspoon kosher salt
- 2 large carrots, diced
- 1 large white onion, diced
- 60 ml green onions, diced, plus more for garnish
- 1 teaspoon garlic, minced
- 800 g cooked long-grain white rice, cooled
- 60 ml unsalted butter, melted
- 1 teaspoon freshly squeezed lemon juice
- 30 ml soy sauce
- 55 g frozen peas
Directions
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Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken cubes and season with paprika, garlic powder, kosher salt, and black pepper. Cook until browned and cooked through, then remove from the pan and set aside.
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In the same skillet, add the sesame oil. Add the diced onions, carrots, and minced garlic, sautéing until the vegetables are soft.
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Push the vegetables to one side of the pan and pour in the beaten eggs. Scramble the eggs until fully cooked, then mix them in with the vegetables.
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Add the cooked rice to the skillet along with half of the Bang Bang sauce, soy sauce, and peas. Stir well to combine all the ingredients and heat through.
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Finally, fold in the cooked chicken, fresh lemon juice, and additional green onions. Adjust seasoning to taste and serve warm.
How to Serve Bang Bang Chicken Fried Rice
Serve Bang Bang Chicken Fried Rice hot, garnished with extra green onions on top. This dish is wonderful on its own or alongside a light salad. You can also pair it with extra sauce for those who like a bit more flavor.
How to Store Bang Bang Chicken Fried Rice
To store leftover Bang Bang Chicken Fried Rice, let it cool to room temperature and transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 2 months. To reheat, simply microwave it or warm it in a skillet until heated through.
Tips to Make Bang Bang Chicken Fried Rice
- Use day-old rice for the best texture. Freshly cooked rice can be too sticky.
- Adjust the amount of Bang Bang sauce to suit your taste – add more for extra spice!
- Feel free to add your favorite vegetables or proteins.
Variation
You can swap the chicken for shrimp, tofu, or even keep it vegetarian by adding more vegetables like bell peppers or broccoli. This recipe is very flexible!
FAQs
Q: Can I make this recipe ahead of time?
A: Yes! You can prepare it ahead and store it in the fridge. Just reheat before serving.
Q: Is it spicy?
A: The spiciness of the dish depends on the Bang Bang sauce. You can use a milder sauce if you prefer less heat.
Q: Can I use brown rice instead of white rice?
A: Absolutely! Brown rice adds a nice nutty flavor and is a healthy option. Just make sure it’s cooked and cooled before using.
Bang Bang Chicken Fried Rice
Ingredients
For the Chicken
- 680 g boneless, skinless chicken breasts, cut into 2.5 cm cubes Tender, lean meat for frying.
- 15 ml vegetable oil For frying chicken.
- 1 teaspoon paprika Adds flavor and color.
- 1 teaspoon garlic powder Enhances the flavor profile.
- 1 teaspoon kosher salt For seasoning.
- 0.5 teaspoon ground black pepper For seasoning.
- 240 ml Bang Bang sauce, divided For flavoring the dish.
For the Fried Rice
- 30 ml sesame oil, divided For frying.
- 4 large eggs, beaten Adds protein and richness.
- 0.5 teaspoon kosher salt For seasoning.
- 2 large carrots, diced For color and texture.
- 1 large white onion, diced For flavor base.
- 60 ml green onions, diced, plus more for garnish For garnish and flavor.
- 1 teaspoon garlic, minced For flavoring.
- 800 g cooked long-grain white rice, cooled Day-old rice is preferred for texture.
- 60 ml unsalted butter, melted Adds richness.
- 1 teaspoon freshly squeezed lemon juice Brightens the flavors.
- 30 ml soy sauce For additional seasoning.
- 55 g frozen peas Adds sweetness and color.
Instructions
Cooking the Chicken
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken cubes and season with paprika, garlic powder, kosher salt, and black pepper. Cook until browned and cooked through, then remove from the pan and set aside.
Cooking the Vegetables and Eggs
- In the same skillet, add the sesame oil. Add the diced onions, carrots, and minced garlic, sautéing until the vegetables are soft.
- Push the vegetables to one side of the pan and pour in the beaten eggs. Scramble the eggs until fully cooked, then mix them in with the vegetables.
Combining Ingredients
- Add the cooked rice to the skillet along with half of the Bang Bang sauce, soy sauce, and peas. Stir well to combine all the ingredients and heat through.
- Finally, fold in the cooked chicken, fresh lemon juice, and additional green onions. Adjust seasoning to taste and serve warm.
