Bang Bang Fried Rice

 

This recipe combines the smoky, savory elements of classic egg fried rice with the addictive "Bang Bang" sauce popularized by Bonefish Grill. It's a perfect 20-minute weeknight meal that works with chicken, shrimp, or tofu.

🥣 The Signature "Bang Bang" Sauce

Mayonnaise: 1/2 cup (Japanese Kewpie mayo is best)

Sweet Chili Sauce: 1/4 cup

Sriracha: 1-2 tbsp (adjust for heat)

Honey: 1 tsp

Rice Vinegar: 1 tsp (optional, for tang)

🛒 Fried Rice Ingredients

Rice: 3 cups cooked jasmine rice (ideally day-old/cold)

Protein: 1 lb chicken breast (diced), shrimp (peeled), or firm tofu

Eggs: 2 large, lightly beaten

Aromatics: 3 cloves garlic (minced), 1 tsp ginger (grated)

Vegetables: 1/2 cup frozen peas and carrots, 2 scallions (sliced)

Seasoning: 2 tbsp soy sauce, 1 tbsp sesame oil

Cooking Oil: 2 tbsp neutral oil (canola, vegetable, or avocado)

🍳 Instructions

1. Prep the Sauce and Protein

Whisk all sauce ingredients in a small bowl until smooth. Set aside.

Season your protein with salt and pepper. If using chicken or shrimp, you can toss them in 1 tbsp of cornstarch for a crispier edge.

2. Sear the Protein

Heat 1 tbsp of oil in a wok or large skillet over high heat.

Add protein and cook until golden and cooked through. Remove from the pan and set aside.

3. Scramble the Eggs

Wipe out the pan if needed. Add a splash of oil.

Pour in the beaten eggs. Scramble quickly until just set, then remove and set aside with the protein.

4. Stir-Fry the Rice

Add the remaining oil to the pan. Sauté the garlic and ginger for 30 seconds until fragrant.

Add the cold rice. Break up any clumps with a spatula. Fry for 2-3 minutes, stirring constantly, until the grains are toasted and coated in oil.

Toss in the frozen peas and carrots and cook for another minute.

5. Combine and Finish

Return the protein and eggs to the pan.

Drizzle the soy sauce and sesame oil over the rice. Toss everything together on high heat for 1 minute.

The Bang Bang Moment: You can either stir 2-3 tablespoons of the sauce directly into the rice for a creamy finish OR keep the rice savory and drizzle the sauce generously over the top before serving.

💡 Pro Tips

Cold Rice is Key: Freshly cooked rice is too moist and will turn mushy. If you must use fresh rice, spread it on a baking sheet and put it in the freezer for 15 minutes to dry it out.

High Heat: Keep the heat high to achieve "Wok Hei" (breath of the wok), which gives the rice its signature smoky flavor.

Garnish: Top with extra sliced scallions, toasted sesame seeds, and a squeeze of lime to cut through the richness of the mayo.