Description
A quick, flavorful Asian-inspired fried rice recipe featuring a spicy, tangy, and slightly sweet bang bang sauce. Perfect for using leftover rice and veggies for an easy weeknight dinner.
Ingredients
- 3 cups cooked rice (day-old jasmine or long-grain rice preferred)
- 2 tablespoons vegetable oil (canola or grapeseed)
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 4 stalks green onions, sliced (half for cooking, half for garnish)
- 1.5 cups mixed veggies (diced carrots, peas, bell peppers; frozen works too)
- 2 large eggs, beaten
- 3 tablespoons low-sodium soy sauce
- Bang Bang Sauce:
- 2 tablespoons sriracha
- 3 tablespoons mayonnaise
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Optional protein: 1 cup cooked chicken, shrimp, or tofu
Instructions
- Prep your ingredients: dice veggies, mince garlic and ginger, slice green onions, and scramble eggs separately (about 10 minutes).
- Make the bang bang sauce: whisk together sriracha, mayonnaise, honey, and rice vinegar until smooth; set aside (2 minutes).
- Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat. Add garlic, ginger, and half the green onions; stir-fry until fragrant, about 30 seconds to 1 minute.
- Add mixed veggies and stir-fry until just tender but still vibrant, about 4-5 minutes.
- Push veggies to the side, pour in beaten eggs, and scramble until just set. Mix eggs back with veggies (2-3 minutes).
- Add cooked rice and soy sauce to the pan. Break up clumps and stir-fry until evenly coated and heated through, about 4 minutes.
- If using protein, add it now. Drizzle bang bang sauce over the rice and toss to combine (2 minutes).
- Turn off heat, drizzle sesame oil, and sprinkle remaining green onions on top. Toss gently (1 minute).
- Serve immediately.
Notes
[‘Use day-old rice for best texture; fresh rice can be dried on a baking sheet before cooking.’, ‘Keep heat high during stir-frying for slightly crispy rice texture; reduce heat if pan smokes.’, ‘Do not overcrowd the pan; fry in batches if needed to avoid steaming.’, ‘Bang bang sauce can be made ahead and stored in the fridge up to one week.’, ‘Customize with different proteins, veggies, or extra spice to taste.’, ‘Reheat leftovers in a hot skillet with a splash of water or oil, or microwave covered for 1-2 minutes.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1.5 cups (~300g)
- Calories: 350
- Fat: 12
- Carbohydrates: 45
- Fiber: 3
- Protein: 12
Keywords: fried rice, bang bang sauce, easy dinner, Asian recipe, spicy fried rice, leftover rice recipe, quick meal