Name: Bang Bang Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 2 cups cooked jasmine rice (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

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Bang Bang Fried Rice

A friendly, upbeat take on a weeknight favorite: this Bang Bang Fried Rice pairs crunchy, slightly spicy sauce with tender beef and crisp vegetables for a dish that’s fast, satisfying, and full of personality. It’s perfect for turning leftover rice and cooked meat into something spectacular in under 20 minutes. For variations and a longer walkthrough, check the Bang Bang Fried Rice page.

Why make this recipe

Quick to pull together with mostly pantry and fridge staples — ideal for busy evenings.
Bold flavors (soy, sesame, sriracha) make simple ingredients sing.
Uses chilled leftover rice so you don’t spend extra time cooking grain.

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

This method breaks down each action into clear steps and explains why each matters so you get dependable, delicious results every time.

Prepare your rice and proteins

Use 2 cups of cooked jasmine rice that have been chilled. Cold rice is less sticky, so it fries into distinct grains instead of becoming gummy. If you only have freshly cooked rice, spread it on a tray and refrigerate for at least 30 minutes (or flash-freeze for 10–15 minutes) to help dry the surface.
Have 1 cup of cooked beef diced and ready. Using cooked beef keeps this a fast stir-fry; thinly slice leftover roast or rotisserie beef so it reheats quickly.

Heat the pan and oil

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering but not smoking. A hot pan is crucial: it sears ingredients quickly, producing the slight crispness that makes fried rice appealing.

Sauté aromatics

Add 1 teaspoon minced garlic and 1 teaspoon minced ginger. Fry briefly until fragrant (20–30 seconds). Keep them moving so garlic doesn’t burn — burnt garlic tastes bitter.

Stir-fry the beef

Add the diced cooked beef and toss until heated through. Since it’s already cooked, you’re aiming to warm and slightly caramelize the edges for extra flavor, rather than further cooking the meat through.

Add vegetables

Toss in 1/2 cup frozen peas and carrots and 3 chopped green onions; stir until heated and bright. Frozen mixed vegetables are convenient and retain good texture when added straight from the freezer.

Fry the rice

Add the chilled rice, breaking apart any clumps with the back of a spatula or tines of a fork. Spread it across the pan and let it sit briefly to develop tiny crisp bits before stirring again — those browned grains add important texture contrast.

Season the pan

Pour in 2 tablespoons soy sauce and 1 tablespoon sriracha (or your preferred chili sauce). Stir quickly and cook for about 2 minutes so the rice absorbs the sauces and everything glazes lightly. Taste and adjust — a splash more soy for saltiness or a drizzle more sriracha for heat.

Finish with sesame oil

Drizzle 1 tablespoon sesame oil and toss to combine. Sesame oil adds a toasty aroma and rounds the dish’s flavors; add it at the end so the heat doesn’t dissipate its fragrance.

Serve immediately

Plate while hot and garnish with extra green onion if desired. Fried rice is best enjoyed right away when the textures are at their peak.

Ingredients

2 cups cooked jasmine rice (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

Directions

Cook jasmine rice according to package instructions. Chill in the refrigerator.
Heat vegetable oil in a large skillet over medium-high heat.
Sauté garlic and ginger until fragrant.
Add diced beef and stir-fry until heated through.
Add frozen peas, carrots, and green onions; stir until heated.
Add chilled rice, breaking clumps; fry until slightly crispy.
Pour in soy sauce and sriracha; stir well and cook for 2 minutes.
Drizzle sesame oil and mix to combine.

Best Way to Store Bang Bang Fried Rice

Refrigeration: Store in an airtight container at 40°F (4°C) or below for up to 3–4 days.
Freezing: Cool completely, then freeze in a freezer-safe container at 0°F (-18°C) for up to 2 months.
Reheating note: From fridge, reheat in a skillet over medium heat or microwave until steaming (internal temperature 165°F / 74°C). From frozen, thaw overnight in the fridge before reheating or reheat directly from frozen in a covered skillet with a splash of water or oil.

Serving Suggestions for Bang Bang Fried Rice

Make it a complete meal: Serve with a simple cucumber salad or a crisp green side (like steamed bok choy or sautéed spinach).
Shareable platter: Spoon the rice into a shallow bowl and top with a fried egg (sunny-side up) for richness, or scatter chopped peanuts and additional chili for crunch and heat.
Beverage pairing: Light beers, jasmine tea, or a citrusy iced tea balance the spice and sesame notes.

Tips to Make Bang Bang Fried Rice

Q: How do I prevent soggy rice?
A: Use fully cooled, chilled rice. If rice is freshly cooked, spread it thin on a tray and chill to remove surface moisture.

Q: How do I get good texture without a wok?
A: Use a heavy-bottomed skillet or cast-iron pan and cook over medium-high heat so ingredients sear quickly. Work in batches if your pan is crowded.

Q: What if I don’t like spicy food?
A: Reduce or omit the sriracha and replace with a touch of honey or hoisin for sweetness; the dish will still have savory depth from soy and sesame.

Variation(s)

Protein swaps: Substitute the cooked beef with shredded rotisserie chicken, chopped cooked shrimp, or cubed tofu. Each choice changes texture and cooking time slightly — shrimp should be added last to avoid overcooking; tofu benefits from a quick pan-fry before adding to the rice.
Sauce adjustments: For a creamier, tangier variation, stir in a tablespoon of mayonnaise mixed with a touch of sriracha to make a loose “bang bang” sauce more reminiscent of the classic bang bang chicken dressing. Alternatively, add a splash of rice vinegar and a pinch of sugar to brighten flavors.

FAQs

Q: Can I make this vegetarian?
A: Yes — swap the beef for firm tofu (pan-fried until golden) or extra vegetables like diced bell pepper and snap peas; use a vegetarian soy sauce or tamari.

Q: Is sesame oil necessary?
A: Sesame oil is optional but recommended — a small amount at the end gives pronounced aromatic depth. If you’re out, a tiny bit of toasted sesame seeds sprinkled on top adds a related flavor.

Q: How can I scale this up for a crowd?
A: Multiply ingredients proportionally and cook in batches so the pan stays hot. Keep finished portions warm in a low oven (200°F / 93°C) on a tray while you finish the remaining batches.

Q: What’s the best rice to use?
A: Jasmine rice is ideal for its fragrance and separate grains. Long-grain rice is a good alternative. Avoid short-grain sushi rice unless you prefer a stickier texture.

Q: Can I prepare components ahead of time?

You can cook and chill the rice, pre-cook and dice the beef, and chop the aromatics a day ahead. Combine and fry just before serving for best texture.

Safety & allergy note: If serving to those with sesame or soy allergies, omit sesame oil and use coconut aminos instead of soy sauce; check all packaged sauces for hidden allergens.

Troubleshooting and technique details

Rice clumps: If rice is sticking together, use the edge of the spatula to press and break apart clumps while the grains warm and dry in the pan. A light splash of oil distributed across the rice helps separate grains without making the dish greasy.
Overcrowding: Crowding the pan releases steam and prevents browning. Stir-fry in two smaller batches if needed and then combine.
Flavor balance: Always taste before serving. More soy sauce adds saltiness, more sesame oil adds aroma but can overwhelm in excess, and additional sriracha increases heat unpredictably. Adjust incrementally.
Texture contrast: For crunch, add toasted peanuts, cashews, or diced water chestnuts at the end. For creaminess, fold in a soft-cooked egg.

Make-ahead and meal prep ideas

Breakfast fried rice: Reheat a serving in a skillet, then crack an egg into the pan and scramble everything together for a protein-rich breakfast.
Bento-box friendly: Portion cooled rice into containers with steamed greens and a citrus wedge for a balanced lunch.
Freezer meals: Portion into single-serve freezer-safe containers for quick defrost-and-reheat dinners (thaw overnight in fridge).

Final plating and presentation tips

Bright garnish: Finish with fresh cilantro or extra chopped green onions for color contrast and freshness.
Textural contrast: Sprinkle roasted sesame seeds or chopped toasted nuts to add crunch and visual interest.
Family-style: Serve in a wide shallow bowl with serving spoons; allow guests to top with their preferred condiments (extra sriracha, lime wedges, or chili oil).

Conclusion

If you want more ideas on tweaking the Bang Bang flavor into different proteins and serving styles, this recipe roundup gives helpful variations and step photos: Bang Bang Chicken Fried Rice – I Am Homesteader. For another take with user reviews and ratings that can guide adjustments, see this trusted recipe page: Bang Bang Chicken Fried Rice Recipe – Allrecipes.