Bang Bang Fried Rice Recipe
This Bang Bang Fried Rice Recipe is packed with shrimp, jasmine rice, bang bang sauce, eggs, garlic, and green onions.
Equipment
- Large skillet or wok
- Pot
- Knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups
- Measuring spoons
- Mixing bowls
Ingredients
For the Fried Rice
- 4 cups cooked cold jasmine rice
- 1 pound medium shrimp peeled and deveined
- 2 tablespoons vegetable oil
- 2 eggs
- 1 cup frozen peas and carrots
- 3 green onions sliced
- 3 garlic cloves minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and black pepper to taste
For the Bang Bang Sauce
- 1/3 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 teaspoon honey
Optional Toppings
- Extra green onions
- Sesame seeds
- Lime wedges
- Crushed red pepper flakes
Instructions
Step 1: Make the Bang Bang Sauce
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey until smooth.
- The sauce should look creamy with a light orange color.
- Taste it and adjust the spice level if needed. Sometimes I add a little extra sriracha when I want more heat.
- Set the sauce aside while you cook the rice.
Step 2: Prep the Shrimp
- Pat the shrimp dry with paper towels.
- This helps them brown better instead of steaming.
- Season lightly with salt and black pepper.
- I noticed wet shrimp release too much liquid into the skillet, which makes the rice softer later.
Step 3: Scramble the Eggs
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Crack the eggs directly into the pan and scramble them quickly using a spatula.
- Cook for about 1 to 2 minutes until just set.
- The eggs should still look soft, not dry.
- Transfer them to a plate.
Step 4: Cook the Shrimp
- Add the remaining tablespoon of oil to the skillet.
- Place the shrimp in a single layer and cook for about 2 minutes per side.
- They should turn pink with slightly golden edges.
- Your kitchen will smell garlicky and slightly sweet once the shrimp starts cooking.
- Don’t overcook them or they’ll get rubbery.
- Remove the shrimp and set aside with the eggs.
Step 5: Cook the Vegetables and Garlic
- Add the frozen peas and carrots to the skillet.
- Cook for about 3 minutes until heated through.
- Add the minced garlic and stir for another 30 seconds.
- The garlic should smell fragrant but not burnt.
- I burned garlic the first time making this and the whole skillet tasted bitter after that. So now I keep a closer eye on it.
Step 6: Fry the Rice
- Add the cold rice to the skillet.
- Break up any clumps with your spatula.
- Spread the rice into an even layer and let it cook undisturbed for about 2 minutes before stirring.
- This helps create crispy bits.
- Stir occasionally for another 4 to 5 minutes until the rice feels hot and slightly toasted.
- Some grains should look lightly golden.
Step 7: Add the Sauce and Finish
- Return the cooked shrimp and eggs to the skillet.
- Pour in the soy sauce and sesame oil.
- Then drizzle about half to three-quarters of the bang bang sauce over the rice.
- Toss everything together gently until evenly coated.
- The rice should look glossy and lightly creamy, not drenched.
- Add sliced green onions and stir once more.
- If you like extra sauce, drizzle more over the top before serving.
Step 8: Serve Hot
- Serve the Bang Bang Fried Rice Recipe immediately while it’s still hot and slightly crispy.
- Top with extra green onions, sesame seeds, lime wedges, or red pepper flakes if you want.
- The crispy rice edges mixed with creamy spicy sauce honestly make this hard to stop eating.
Notes
- Chill freshly cooked rice for at least a few hours if needed.
- Use a large skillet for better browning.
- Pat shrimp dry before cooking.
- Let the rice sit untouched briefly for crispy edges.
- Add sauce near the end for better texture.
- Taste before adding extra salt because soy sauce already adds plenty.