Savory Bang Bang Fried Rice Recipe Easy Weeknight Dinner Idea

Name: Savory Bang Bang Fried Rice
Prep time: 10 min
Cook time: 21 min
Total time: 31 min
Cuisine: Asian
Ingredients: 2 cups cooked jasmine rice, preferably day-old (about 400g); 1 cup cooked protein of choice, diced (chicken, shrimp, tofu, or pork); 2 large eggs, beaten; 1/2 cup diced carrots (about 75g); 1/2 cup frozen peas, thawed (about 75g); 3 green onions, thinly sliced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons vegetable oil (or any neutral oil); 1/4 cup mayonnaise; 2 tablespoons Sriracha (adjust for heat preference); 1 tablespoon soy sauce (low sodium recommended); 1 tablespoon honey or maple syrup; 1 teaspoon rice vinegar

Posted on January 10, 2026

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The sizzle of garlic and ginger hitting a hot pan, mingling with the aroma of soy and sesame oil—honestly, that’s the smell that gets me every time I make savory Bang Bang fried rice. I first whipped up this recipe on a hectic weeknight when I was craving something quick but satisfying. The whole family ended up crowding around the stove, noses twitching, waiting for that first bite. Since then, it’s become my go-to dinner solution when I want something flavorful without spending hours in the kitchen.

What’s really cool about this savory Bang Bang fried rice is how it balances bold, spicy, and savory notes in every mouthful. I love how it’s a complete meal in one dish—packed with veggies, protein, and that perfect amount of heat that doesn’t overpower. Plus, it’s super adaptable, so you can toss in whatever you have on hand. For busy folks, picky eaters, or anyone who just needs a fast but tasty dinner, this recipe ticks all the boxes.

After making this recipe multiple times, tweaking the sauce blend and cooking technique, I can say it’s a winner every time. It’s not just another fried rice recipe—it’s my savory Bang Bang fried rice, and it’s got a little kick that keeps me coming back for seconds. Trust me, once you try it, you’ll wonder how you ever made fried rice without it.

Why You’ll Love This Recipe

Let me tell you why this savory Bang Bang fried rice recipe has earned a favorite spot in my meal rotation:

Quick & Easy: Ready in under 30 minutes, it’s perfect for those crazy weeknights when you barely have time to breathe.
Simple Ingredients: You don’t need any fancy items—just pantry staples and fresh veggies you probably already have.
Perfect for Any Occasion: Whether it’s a casual family dinner, a potluck contribution, or a solo comfort meal, it fits right in.
Crowd-Pleaser: Even the kids who usually turn their noses up at spicy food love it—just adjust the heat to your liking.
Unbelievably Delicious: The sauce is the star here—rich, tangy, with a gentle heat that wakes up your taste buds without burning them.

This isn’t your run-of-the-mill fried rice. The secret? Blending a homemade bang bang sauce that combines creamy, spicy, and savory elements for a flavor profile that’s totally addictive. I’ve tried plenty of fried rice recipes over the years, but this one hits that sweet spot between comfort and excitement like nothing else. Plus, it’s a fantastic way to sneak extra veggies into dinner without anyone complaining.

What Ingredients You Will Need

This savory Bang Bang fried rice recipe calls for straightforward ingredients that come together beautifully to create a hearty, flavorful dish. Most are pantry staples or fresh produce you can find year-round.

For the Fried Rice:

2 cups cooked jasmine rice, preferably day-old (about 400g)
1 cup cooked protein of choice, diced (chicken, shrimp, tofu, or pork)
2 large eggs, beaten
1/2 cup diced carrots (about 75g)
1/2 cup frozen peas, thawed (about 75g)
3 green onions, thinly sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons vegetable oil (or any neutral oil)

For the Bang Bang Sauce:

1/4 cup mayonnaise (I like Hellmann’s for creaminess)
2 tablespoons Sriracha (adjust for heat preference)
1 tablespoon soy sauce (low sodium recommended)
1 tablespoon honey or maple syrup (adds balance)
1 teaspoon rice vinegar (brightens the sauce)

Pro tip: For best texture, use jasmine rice that’s been cooked and chilled overnight. It helps prevent the fried rice from getting mushy. If you want to make this recipe gluten-free, swap soy sauce for tamari. And if you’re dairy-free, most mayonnaise brands work just fine, but check labels.

Equipment Needed

Large skillet or wok: A heavy-bottomed wok works best for even heat distribution and that authentic stir-fry flavor. If you don’t have a wok, a large non-stick skillet will do just fine.
Spatula or wooden spoon: For stirring and tossing the rice without breaking it up too much.
Mixing bowls: One for beating eggs, another for mixing the sauce.
Measuring spoons and cups: Accuracy matters here to get the sauce just right.

If you’re on a budget, a non-stick skillet is a solid choice and easier to clean. I’ve used cast iron woks too, but they require seasoning and a little extra care—worth it if you’re serious about Asian-style cooking. One tip: keep your spatula handy and wooden if possible, since metal can scratch your pans.

Preparation Method

Prep your ingredients (10 minutes): Dice the carrots, slice the green onions, mince garlic, and grate ginger. If you haven’t cooked your protein yet, do that first—grilled chicken, sautéed shrimp, or baked tofu all work great.
Mix the bang bang sauce (5 minutes): In a small bowl, whisk together mayonnaise, Sriracha, soy sauce, honey, and rice vinegar until smooth. Taste and adjust heat or sweetness as you like. Set aside.
Cook the eggs (3 minutes): Heat 1 tablespoon of oil in your skillet or wok over medium-high heat. Pour in the beaten eggs and scramble quickly until just set. Remove and set aside.
Stir-fry veggies and aromatics (5 minutes): Add remaining oil to the skillet. Toss in garlic, ginger, and carrots. Stir constantly for 2-3 minutes until fragrant and carrots start to soften. Add the peas and cook for another minute.
Add rice and protein (5 minutes): Crumble the cold jasmine rice with your hands or a fork to separate grains, then add to the skillet. Stir-fry until everything is heated through and rice starts to crisp a little. Toss in your cooked protein and scrambled eggs, mixing well.
Combine with bang bang sauce (2 minutes): Drizzle the sauce over the rice mixture. Stir well to evenly coat every grain with that creamy, spicy goodness. Let cook for a minute more so the sauce warms up and melds with the rice.
Garnish and serve (1 minute): Remove from heat, sprinkle sliced green onions on top for a fresh pop of color and flavor. Serve immediately, and get ready for compliments!

Tip: If the rice seems dry, splash in a teaspoon of water or broth during stir-frying to add moisture without making it soggy. Don’t overcrowd your pan, or the rice will steam instead of getting that nice, slightly crispy texture.

Cooking Tips & Techniques

Making fried rice might seem straightforward, but a few tricks help you nail that perfect texture and flavor every time.

Use day-old rice: Freshly cooked rice is too moist and sticky, which can turn your fried rice mushy. If you’re in a pinch, spread freshly cooked rice on a tray to cool and dry slightly before frying.
High heat is your friend: Cooking on high heat helps the ingredients fry quickly and keeps veggies crisp. Just keep stirring so nothing burns.
Don’t skip the aromatics: Garlic and ginger add layers of flavor that make this fried rice anything but basic.
Cook eggs separately: Scrambling eggs separately lets you control their texture and prevents overcooking.
Adjust sauce to taste: Everyone’s heat tolerance is different, so start with less Sriracha and add more gradually.

I’ve had my share of under-seasoned and soggy fried rice attempts—trust me, it’s worth the extra care. Also, multitasking by prepping ingredients while your rice cools saves valuable time and keeps your workflow smooth.

Variations & Adaptations

This savory Bang Bang fried rice is versatile enough to suit lots of tastes and dietary needs. Here are some ways I’ve switched it up over time:

Vegetarian version: Skip the meat and toss in extra tofu or tempeh. Add mushrooms or bell peppers for more texture and color.
Low-carb adaptation: Swap rice for cauliflower rice to lighten the dish while keeping the bang bang flavors intact.
Different proteins: Try shredded rotisserie chicken, cooked ground pork, or even canned crab meat for a different spin.
Extra veggies: Add chopped broccoli, snap peas, or baby corn depending on what you have in the fridge.

One variation I love is using a smoky chipotle mayo instead of regular mayo in the sauce for a deeper flavor. It gives the dish a subtle smoky heat that’s just out of this world. Feel free to experiment and find your favorite combo!

Serving & Storage Suggestions

Serve your savory Bang Bang fried rice hot from the pan for the best texture and flavor. It pairs beautifully with a simple cucumber salad or steamed greens to balance out the richness.

If you have leftovers (which sometimes barely happen in my house!), store them in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to keep it moist. Microwave works too—just cover to trap steam and reheat in short intervals.

The flavors actually deepen if you leave the fried rice overnight, so making it ahead can be a time-saver for busy weeknights. Just give it a quick toss and freshen up with extra green onions before serving.

Nutritional Information & Benefits

This recipe provides a balanced meal with protein, carbs, and veggies. Per serving (about 1.5 cups/350g), you’re looking at roughly:

Calories	~420 kcal
Protein	25g (varies based on protein choice)
Carbohydrates	45g
Fat	12g
Fiber	4g

Key ingredients like ginger and garlic offer anti-inflammatory benefits. Using lean proteins and plenty of veggies helps keep this dish nutritious and satisfying. If you need to watch gluten, swap in tamari; for dairy-free, almost all ingredients here are safe.

Conclusion

So, if you’re looking for a dinner that’s fast, packed with flavor, and hits that perfect balance of spicy and savory, this savory Bang Bang fried rice recipe is definitely worth your time. It’s adaptable, easy to throw together, and just downright comforting in a way that makes you want seconds.

Feel free to play around with the sauce heat, protein choice, and veggies to make it truly yours. Honestly, that’s part of the fun—making it your own little kitchen masterpiece! I can’t wait to hear how you customize it or what your favorite twist becomes.

If you give this recipe a try, please drop a comment below or share your pics—nothing makes my day better than seeing your creations. Here’s to many delicious, no-fuss dinners ahead!

Frequently Asked Questions

Can I use fresh rice instead of day-old rice for fried rice?

Freshly cooked rice tends to be too moist and sticky, which can make your fried rice mushy. If you have to use fresh rice, spread it out on a baking sheet to cool and dry before cooking.

What protein works best in savory Bang Bang fried rice?

Chicken, shrimp, tofu, or pork all work great. Use whatever you have or prefer, just make sure it’s cooked before adding to the rice.

How spicy is the bang bang sauce?

The heat mainly comes from Sriracha, which you can adjust to taste. Start with less if you’re sensitive to spice, and add more as you mix.

Can I make this recipe gluten-free?

Yes! Simply swap soy sauce for tamari or a gluten-free soy alternative to keep the flavor without gluten.

What’s the best way to store leftover fried rice?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or in the microwave covered to keep it moist.

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