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High Protein Bang Bang Fried Rice

Quick and easy high protein fried rice with tender chicken and creamy spicy bang bang sauce, perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings (approximately 1.5 cups each)
Course: Dinner, Main Course
Cuisine: Asian, Asian Fusion
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breast cut into 3/4-inch cubes
  • 3 cups cooked white rice day-old and cold (from about 1 cup uncooked rice)
  • 1 cup frozen peas and carrots thawed in microwave or at room temperature for 30 minutes
  • 2 large eggs lightly beaten
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 1/2 cup mayonnaise for bang bang sauce
  • 1/4 cup Thai sweet chili sauce for bang bang sauce
  • 1-2 teaspoons Sriracha adjust to heat preference, for bang bang sauce
  • 1 tablespoon honey for bang bang sauce
  • 2 cloves garlic minced
  • 1 teaspoon ginger grated or minced
  • 2 green onions sliced (white and green parts)
  • salt and pepper to taste

Equipment

  • 12-14 inch skillet or wok
  • small mixing bowl
  • whisk
  • spatula
  • Instant read thermometer

Method
 

  1. In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and honey to create the bang bang sauce. Set aside.
  2. Season the cubed chicken with salt and pepper.
  3. Heat the vegetable oil in a 12-14 inch skillet or wok over medium-high heat. Add the chicken and cook undisturbed for 2-3 minutes to develop a golden crust, then stir and continue cooking for another 3-4 minutes until golden brown and cooked through with no pink remaining. Check that internal temperature reaches 165°F with an instant-read thermometer. Remove the chicken from the pan and set aside.
  4. Keep heat at medium-high and add the sesame oil to the same pan. Sauté the garlic and ginger for about 30 seconds until fragrant.
  5. Add the peas and carrots, cooking for 2-3 minutes until tender.
  6. Push the vegetables to one side of the pan and pour the beaten eggs into the empty space. Let eggs sit undisturbed for 10 seconds, then scramble for 30-45 seconds until just set but still slightly glossy. Mix them into the vegetables.
  7. Add the cold day-old rice to the pan, breaking up any clumps. Use the spatula to press down firmly on the rice against the hot pan, hold for 2-3 seconds, then stir and repeat.
  8. Pour the soy sauce over the rice and toss everything together. Continue the press-and-stir technique for 3-5 minutes total, allowing the rice to fry and develop crispy bits.
  9. Return the cooked chicken to the pan and pour about 6 tablespoons (half) of the bang bang sauce over the mixture. Toss well for 1-2 minutes to coat every component and warm the chicken through.
  10. Garnish with sliced green onions and serve with the remaining 6 tablespoons of bang bang sauce on the side in a small bowl for individual drizzling.

Notes

Storage: Cool to room temperature within 2 hours, then store in an airtight container in the refrigerator at 40°F or below for up to 3 days. Keep extra bang bang sauce in a separate container. Reheating: Use a skillet over medium heat with a splash of water, stirring frequently until rice reaches 165°F internal temperature. Microwave option: Cover and heat at 50% power in 1-minute intervals until it reaches 165°F throughout. Substitutions: Swap chicken for 1 lb shrimp (cook 2-3 minutes per side until 145°F) or 14 oz extra-firm pressed tofu. For brown rice, use 2.5 cups cooked (from 3/4 cup uncooked). Use cauliflower rice (4 cups) for low-carb with 5-7 minutes cooking time. Make-Ahead: Cook and cube chicken up to 2 days ahead. Prepare bang bang sauce up to 1 week in advance. Pro Tip: Day-old rice is essential for the best texture. If using fresh rice, spread it on a baking sheet and refrigerate uncovered for at least 1 hour before cooking.