Let me tell you—this dish was a complete accident that turned into one of my favorite dinners to date. It was one of those busy Tuesday nights where the fridge had more leftover containers than ingredients, and we were dangerously close to ordering takeout.

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I spotted some cooked chicken, a container of cold rice, and half a bag of peas I’d been avoiding for two weeks. Then I remembered a jar of Bang Bang sauce I’d made for shrimp tacos the weekend before—and a lightbulb went off.

I started playing around, throwing things into my wok like I was on a cooking show with a countdown clock. I didn’t expect much, but the smell? Oh my goodness—it was incredible. Spicy, creamy, a little sweet. My husband peeked in, curious. The kids wandered into the kitchen asking what was for dinner (always a promising sign). By the time it hit the table, everyone was reaching for seconds before I could even sit down.

Now, it’s a regular in our rotation. I’ve refined the method, made it a little healthier, and found ways to speed things up without sacrificing flavor. It’s hearty, comforting, with just the right kick—and it only takes one pan and a handful of staples you probably already have.

Short Description

A spicy, creamy, one-pan meal that transforms leftover rice and chicken into a bold, satisfying dinner. Bang Bang Chicken Fried Rice is quick, flavorful, and perfect for busy weeknights.

Key Ingredients

1 cup (200g) cooked chicken breast, diced
2 cups (250g) cooked long-grain rice (preferably day-old)
1/2 cup (75g) frozen peas
1/4 cup (60g) mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha (adjust to heat preference)
2 tablespoons oil (vegetable or sesame)
2 cloves garlic, minced
2 green onions, sliced
2 eggs, lightly beaten
Salt and pepper, to taste

Tools Needed

Large nonstick skillet or wok
Spatula or wooden spoon
Mixing bowls
Measuring spoons and cups

Cooking Instructions

Step 1: Make the Bang Bang Sauce
In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha. Set aside. You can make this ahead and refrigerate—it keeps for up to a week.

Step 2: Cook the Eggs
Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Pour in the beaten eggs and scramble gently until just set. Transfer to a plate and wipe the pan clean.

Step 3: Sauté the Chicken and Veggies
Add the remaining oil to the skillet. Toss in garlic and cook for 30 seconds until fragrant. Add diced chicken and frozen peas. Cook for 2–3 minutes, stirring occasionally, until the chicken is warmed through and the peas are tender.

Step 4: Fry the Rice
Add your day-old rice to the skillet. Press it down slightly and let it sit for a minute before stirring—this helps it crisp up. Stir and fry for 3–4 minutes, making sure to break up clumps.

Step 5: Mix Everything Together
Return the scrambled eggs to the skillet. Pour in the Bang Bang sauce and mix well until everything is evenly coated and heated through. Add a pinch of salt and pepper to taste.

Step 6: Garnish and Serve
Turn off the heat and top with sliced green onions. Serve immediately while hot, with extra chili sauce on the side if you like more heat.

Why You’ll Love This Recipe

– Big flavor in under 30 minutes

– A great way to use up leftovers

– Creamy, spicy, and satisfying

– One-pan cleanup

– Customizable for picky eaters or different diets

Mistakes to Avoid & Solutions

1. Using freshly cooked rice
Fresh rice is too moist and will turn mushy.
→ Use day-old rice stored uncovered in the fridge for the best texture.

2. Skipping the sauce prep
Mixing the sauce directly into the pan without prepping can lead to uneven flavor.
→ Make the Bang Bang sauce first so it’s ready to go.

3. Overcrowding the pan
Too many ingredients at once leads to steaming, not frying.
→ Use a large skillet or wok and stir in stages.

4. Not heating the pan properly
Adding rice to a cold pan = soggy texture.
→ Always preheat your skillet until hot before frying.

5. Using the wrong oil
Butter or olive oil can burn or overpower the flavor.
→ Stick with neutral oils like vegetable or sesame oil.

Serving and Pairing Suggestions

Bang Bang Chicken Fried Rice is satisfying as a stand-alone meal, but it also pairs well with:

A side of cucumber salad or slaw for freshness

Steamed edamame or broccoli for extra veggies

Thai iced tea or sparkling water with lime

Serve buffet-style at gatherings or plated for a cozy dinner

Storage and Reheating Tips

Fridge: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze for up to 1 month. Let thaw overnight in the fridge before reheating.

Reheat: Warm in a skillet over medium heat with a splash of water or broth to refresh the texture. Microwave works too, but the skillet keeps it crispier.

FAQs

1. Can I use rotisserie chicken?
Yes! Shredded rotisserie chicken works great and adds extra flavor.

2. Is there a dairy-free version of Bang Bang sauce?
Swap the mayo for a vegan version or use plain hummus for a twist.

3. Can I make it without eggs?
Absolutely. Just skip the egg step or replace with tofu scramble.

4. How spicy is this dish?
It’s mild-medium heat as written. Reduce sriracha for a milder version or amp it up if you like it fiery.

5. What can I use instead of sweet chili sauce?
Try mixing honey with a splash of vinegar and a pinch of red pepper flakes.

Tips & Tricks

Press the rice down in the pan to get those crispy golden bits—so good!

A sprinkle of sesame seeds on top adds crunch and a toasty finish.

Pre-chop everything so cooking goes smoothly—fried rice moves fast.

Use low-sodium versions of sauces if you’re watching salt intake.

Don’t skip the green onions—they add freshness and bite at the end.

Recipe Variations

1. Shrimp Bang Bang Fried Rice
Swap chicken with 1 cup cooked shrimp. Add it in Step 3 just to warm through.

2. Cauliflower Rice Version
Replace regular rice with 2 cups cauliflower rice. Cook a few minutes longer to remove moisture.

3. Veggie-Packed Version
Add 1/2 cup diced bell peppers and 1/4 cup shredded carrots in Step 3 for more crunch and color.

4. Thai-Inspired Twist
Add 1 tsp lime juice and 1 tbsp chopped cilantro at the end for a tangy, fresh finish.

5. Kid-Friendly Version
Skip the sriracha and use ketchup in the sauce instead of chili for a milder, sweeter option.

Final Thoughts

Bang Bang Chicken Fried Rice might just be the most fun I’ve had with leftovers. It takes what’s already in the fridge and turns it into something exciting and crave-worthy. It’s bold, spicy, creamy, and still practical enough for a weeknight dinner with hungry kids. I love that it doesn’t need fancy ingredients or hours of prep—just a few smart steps and a little love. Every time I make it, it disappears fast.

I usually end up wishing I’d made a double batch. It’s warm, hearty, and delivers restaurant-style flavor with zero fuss. It’s the kind of meal that makes dinner feel a little less like a chore and more like a treat. Give it a go—I think your family will be just as hooked as mine.

Bang Bang Chicken Fried Rice