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Bang Bang Fried Rice

Name: Bang Bang Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 cups cooked jasmine rice (preferably chilled); 1 cup cooked beef, diced; 1/2 cup frozen peas and carrots; 3 green onions, chopped; 2 tablespoons soy sauce; 1 tablespoon sriracha or chili sauce; 2 tablespoons vegetable oil; 1 teaspoon garlic, minced; 1 teaspoon ginger, minced; 1 tablespoon sesame oil

This Bang Bang Fried Rice is a playful, flavor-forward weeknight winner that pairs sweet, spicy, and savory notes in every forkful. It’s quick to pull together with leftover rice and cooked beef, and the sriracha-soy sauce combo gives it a lively kick without any fuss. If you like fuss-free fried rice recipes, you might also enjoy this crockpot chicken fried rice for another easy, hands-off meal option.

Why make this recipe
If you’re tired of bland weeknight dinners, this recipe is perfect because it turns simple pantry staples into a satisfying, restaurant-style plate in minutes. The balance of heat from sriracha, umami from soy sauce, and a finishing touch of sesame oil creates depth without complicated prep. Plus, it’s a great way to transform cold, day-old jasmine rice and leftover beef into something exciting and new.

Ingredients

2 cups cooked jasmine rice (preferably chilled)
1 cup cooked beef, diced
1/2 cup frozen peas and carrots
3 green onions, chopped
2 tablespoons soy sauce
1 tablespoon sriracha or chili sauce
2 tablespoons vegetable oil
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 tablespoon sesame oil

Step-by-Step Guide to Making Bang Bang Fried Rice

Prep the rice

Cook jasmine rice according to package instructions. Spread it on a tray and chill in the refrigerator until cold — at least 30 minutes, ideally a few hours or overnight. Chilled rice fries more cleanly and develops those slightly crisp bits we all love in fried rice.

Heat the pan

Warm a large skillet or wok over medium-high heat and add 2 tablespoons of vegetable oil. Let the oil heat until it shimmers but isn’t smoking.

Sauté aromatics

Add the minced garlic and ginger to the hot oil. Stir constantly for about 20–30 seconds, just until fragrant. Watch closely so they don’t brown and turn bitter.

Add the beef

Toss in the diced cooked beef and stir-fry briefly until heated through and coated with the garlic-ginger oil. Because the beef is already cooked, this step is just to warm it and build flavor.

Cook the vegetables and green onions

Add the frozen peas and carrots along with most of the chopped green onions (reserve a little green for garnish). Stir for 1–2 minutes until the veggies are heated and bright.

Fry the rice

Add the chilled jasmine rice, breaking apart any clumps with your spatula or spoon. Spread the rice across the pan and let it sit undisturbed for 30–60 seconds to encourage slight crisping; then stir and repeat as needed until the rice is evenly heated and some grains develop a light, toasted texture.

Add sauces

Pour in the 2 tablespoons soy sauce and 1 tablespoon sriracha. Stir well to distribute the sauce evenly and cook for another 1–2 minutes so the rice absorbs the flavors.

Finish with sesame oil and green onions

Drizzle the tablespoon of sesame oil over the rice, toss to combine, and adjust seasoning if necessary. Sprinkle the remaining green onions on top and serve hot.

How to store Bang Bang Fried Rice

Refrigerator: Store in an airtight container for up to 4 days at 40°F (4°C).
Freezer: Freeze in a freezer-safe container for up to 2 months at 0°F (-18°C).
Reheating: Reheat in a skillet over medium heat (add a splash of water or oil) or microwave until steaming hot to 165°F (74°C).

Serving Suggestions for Bang Bang Fried Rice

Serve this dish as a main course with a crisp side salad and pickled cucumbers to cut through the richness.
Pair it with simple steamed vegetables or a quick Asian-style slaw for color and crunch.
For a heartier plate, top with a fried egg for extra richness or a drizzle of extra sriracha for more heat.
Garnishes: toasted sesame seeds, extra sliced green onion, or a wedge of lime for brightness.

Tips to make Bang Bang Fried Rice

Use day-old rice: Chilled rice fries more effectively and resists becoming mushy. If you must use freshly cooked rice, spread it on a tray and cool in the freezer for 10–15 minutes to dry it out slightly.
High heat is your friend: Work over medium-high heat so ingredients sear rather than steam.
Break up clumps: Use the back of your spatula to break rice apart, and let it sit for brief intervals to develop crisp edges.
Balance the sauce: Taste before serving. If it seems too salty from soy, add a squeeze of lime or a pinch of sugar to round it out.
Prep ahead: Have all ingredients measured and within arm’s reach — stir-frying is fast and unforgiving if you’re hunting for things mid-cook.

Variations

Protein swaps (bullet format): Replace cooked beef with diced cooked chicken, shrimp, or firm tofu for different textures and flavors. Each cooks slightly differently, so add according to how long the protein needs to heat through.
Sauce adjustment (paragraph format): To make the dish less spicy, reduce the sriracha to 1/2 tablespoon and add 1 teaspoon of honey to keep a touch of sweetness. For a deeper savory profile, substitute half the soy sauce with tamari or add a small splash of oyster sauce.

Problem-solution: If you’re tired of bland reheated rice dishes, this Bang Bang Fried Rice is the antidote — it uses chilled rice for perfect texture and a simple bang-bang sauce (sriracha and soy) that transforms leftovers into a meal with big flavor. The quick stir-fry method crisps the rice and warms the beef without overcooking, giving you restaurant-style results at home.

Notes on technique and timing

Garlic and ginger should be fragrant but not browned — watch them carefully.
Because the beef is already cooked, the goal is to heat it without drying it out; add it back to the pan just long enough to warm.
Chilling the rice reduces moisture and helps achieve that desirable separation and slight crunch in the finished dish.
Use a wide skillet or wok so you can keep ingredients moving and avoid overcrowding, which leads to steaming instead of frying.

Nutritional considerations

Protein: The cooked beef supplies protein, but you can boost it further with an extra egg or some edamame.
Lower-sodium swaps: Use low-sodium soy sauce and taste before adding more to reduce overall salt.
Vegetarian tweaks: Substitute beef with plant-based proteins like tempeh or extra vegetables and a splash of mushroom sauce for umami.

FAQ
Q: How can I make this dish less spicy?
A: Reduce the sriracha to 1/2 tablespoon or omit it entirely and replace with a mild chili paste or a teaspoon of sweet chili sauce.

Q: Can I use freshly cooked rice?
A: Fresh rice contains more moisture and can clump or turn gummy. If using fresh rice, spread it thin on a tray and cool it in the fridge or freezer for 10–15 minutes first.

Q: What kind of oil should I use?
A: Neutral oils with high smoke points like vegetable, canola, or peanut oil work best for stir-frying. Finish with sesame oil for aroma.

Q: How do I keep the rice from sticking to the pan?
A: Use enough oil and a hot pan, and keep the rice moving. If your pan is too small, cook in batches to avoid overcrowding.

Q: Can I make this in advance for a party?
A: You can prepare all components a few hours ahead. Keep the rice chilled, the beef warm or chilled, and quickly stir-fry together right before serving to preserve texture.

Q: Storage question (bullet list)

Will reheated rice be safe? Yes, if stored properly in the refrigerator within two hours of cooking and reheated until steaming hot.
Freezer considerations: Freeze only when cooled; thaw overnight in the fridge before reheating.
Best reheating methods: Skillet over medium heat or microwave in short intervals with a splash of water.

Final thoughts on flavor balance
This recipe is flexible by design — modest changes to sriracha, soy sauce, or sesame oil will shift the profile from sweet to spicy to deeply savory. Taste as you go, and don’t be afraid to tweak. A squeeze of lime or a pinch of sugar can tie the flavors together if anything feels off.

Kitchen gear notes

A good wok or large nonstick skillet helps with even heat distribution.
A sturdy spatula makes it easier to break up rice and toss ingredients.
Prep bowls (mise en place) keep everything organized and make the stir-fry process smooth.

Common mistakes and how to avoid them

Overcrowding the pan: If the pan is packed, ingredients steam rather than fry. Use a larger pan or cook in batches.
Adding sauces too early: Add soy and sriracha after the rice is hot so the grains absorb flavor without becoming soggy.
Not chilling the rice: Fresh rice contains too much moisture; chilling dries it slightly and prevents clumping.

Serving timing and portioning

This recipe serves 2–3 as a main or 4 as a side. Adjust quantities proportionally.
For meal prep: Portion into containers with lids; add garnishes only when serving to keep them fresh.

FAQs (bolded question style)
How can I add more vegetables without changing the flavor too much?
Add bell peppers, sliced zucchini, or mushrooms — cook them briefly before adding the rice to avoid excess moisture.

Is sesame oil necessary?
Sesame oil adds a toasted aroma and finishing flavor. You can skip it, but the dish will lack that characteristic nuttiness.

Can I prep any parts ahead of time?
Yes — dice the beef, chop green onions, and cook rice in advance. Keep everything chilled until just before stir-frying.

Variation ideas (comparison-style)

Beef vs. Chicken: Beef gives a richer, beefy umami; chicken makes the dish lighter and pairs well with lemon or lime accents.
Spicy vs. Mild: Spicy uses the full tablespoon of sriracha; mild reduces it to preference and can swap in sweet chili for a different sweetness-to-heat balance.

Final tips for plating and presentation

Use a shallow bowl and mound the rice in the center for an attractive presentation.
Sprinkle thinly sliced green onions and sesame seeds over the top for contrast.
Serve with small bowls of extra sriracha and soy sauce so guests can personalize heat and salt.

Conclusion

If you want more inspiration for fried rice variations and methods, check out this tested recipe for Bang Bang Chicken Fried Rice – I Am Homesteader which explores another take on the bang-bang flavor profile. For a spicy, crispy spin with additional tips on texture and sauce ratios, see this guide to Bang Bang Chicken Fried Rice – Spicy, Crispy & Flavorful.