Bang Bang Fried Rice
A fast, bold, and forgiving fried rice recipe that transforms leftover rice into a weeknight superstar with spicy-sweet sauce and customizable protein options.
Ingredients
Main Ingredients
- 4 cups cooked jasmine rice (preferably day-old) Using chilled rice prevents mushy texture.
- 1 cup cooked shrimp, chicken, or tofu (diced) Choose your preferred protein.
- 1 cup mixed vegetables (carrots, peas, bell peppers) Fresh or frozen vegetables work well.
- 3 pieces green onions (chopped) For garnish.
- 2 cloves garlic (minced) Adds aromatic flavor.
Sauce and Seasoning
- 2 tablespoons soy sauce Use low-sodium for a healthier option.
- 1 tablespoon sriracha sauce Adjust quantity to taste.
- 1 tablespoon oyster sauce (optional) Adds umami flavor.
- 1 tablespoon sesame oil Adds nuttiness; use at the end of cooking.
- 2 tablespoons vegetable oil For frying.
- to taste salt and pepper Adjust based on personal preference.
- sesame seeds (for garnish)
Instructions
Preparation
- If using fresh rice, cook according to package directions and spread on a sheet to cool. Ideally, use day-old rice from the fridge.
- Dice your cooked protein into small pieces for even heating.
Cooking
- Heat a large skillet or wok over medium-high heat and add vegetable oil.
- Once the oil is hot, sauté the minced garlic for 30 seconds until fragrant.
- Add the diced protein and cook for 2–3 minutes until heated through.
- Mix in the vegetables and stir-fry for about 2 minutes until they are crisp.
- Add the cold rice and break up clumps using a spatula; toss everything to combine.
- Pour in the soy sauce, sriracha, oyster sauce (if using), and sesame oil, stirring well.
- Remove from heat and garnish with chopped green onions and sesame seeds before serving.
Notes
Store leftovers in the fridge for up to 3–4 days. Reheat in a skillet to revive texture.