Bang Bang Chicken Fried Rice
A quick and creamy fried rice dish combining tender chicken, fluffy jasmine rice, and crunchy veggies, drizzled with a flavorful sauce.
Ingredients
Main Ingredients
- 2 cups cooked jasmine rice Day-old rice works best.
- 1 lb boneless, skinless chicken thighs Juicy and flavorful; can substitute with chicken breast or tofu.
- 1/2 cup frozen peas Adds a pop of color and sweetness.
- 1/2 cup diced bell peppers Brings crunch and sweetness.
- 2 tbsp vegetable oil Needed for frying.
- 2 cloves garlic, minced Aromatic base that enhances flavor.
- 1 tbsp ginger, minced Adds a warm, spicy kick.
- 3 tbsp soy sauce Provides savory depth.
- 2 tbsp sweet chili sauce Sweet and slightly spicy.
- 2 green onions chopped Fresh garnish.
Instructions
Preparation
- Dice the chicken thighs into bite-sized pieces.
- Chop the bell peppers and green onions.
- Mince the garlic and ginger.
- If using day-old rice, break up any clumps.
Cooking
- Heat vegetable oil in a large pan over medium heat.
- Add garlic and ginger; sauté until fragrant, about 1 minute.
- Stir in the chicken and cook until browned and cooked through, about 5-7 minutes.
- Mix in the peas and bell peppers; cook for another 2-3 minutes.
- Pour in the soy sauce and sweet chili sauce, mixing well.
- Finally, add the rice and stir-fry for 3-5 minutes until heated through.
Serving
- Remove from heat and stir in green onions.
- Serve hot, garnished with extra green onions if desired.
Notes
For best results, use cold, leftover rice. Store in airtight containers for up to 3 days. You can freeze for up to 2 months.