Description

Experience a culinary adventure with this Bang Bang Fried Rice, where comfort meets an explosion of unique flavors. This dish combines fluffy fried rice with tender beef, vibrant vegetables, and a creamy, spicy-sweet Bang Bang sauce for an unforgettable meal.

Ingredients

Scale

1/2 cup Mayonnaise
1/4 cup Sweet Chili Sauce
1–3 tablespoons Sriracha (to taste)
1 tablespoon Honey or Maple Syrup
1 tablespoon Rice Vinegar
4 cups Day-Old Cold Rice
1 pound Beef (thinly sliced, sirloin or flank steak recommended)
2 Eggs
1 cup Diced Carrots
1 cup Frozen Peas
1 cup Corn
1 Diced Onion
3 cloves Minced Garlic
1 tablespoon Soy Sauce (low-sodium preferred)
1 teaspoon Sesame Oil
1 teaspoon Cornstarch
1 tablespoon Cooking Oil (vegetable, canola, or peanut oil)
2 Green Onions (sliced)
1 tablespoon Sesame Seeds
Non-Alcoholic Mirin Substitute (optional)

Instructions

In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, honey or maple syrup, and rice vinegar. Whisk until smooth and creamy. Taste and adjust to your liking. Set aside.
Thinly slice the beef against the grain. In a bowl, toss the beef with soy sauce, sesame oil, and cornstarch. This marinade will tenderize the beef.
Dice the onion and carrots. Mince the garlic. Have your frozen peas and corn ready. Slice the green onions for garnish.
Break up the cold, day-old rice with your hands, ensuring there are no large clumps. Beat the eggs lightly in a small bowl.
Heat a large wok or a wide, heavy-bottomed skillet over medium-high heat. Add cooking oil.
Once the oil is shimmering, add the marinated beef in a single layer. Cook for 2-3 minutes, stirring occasionally, until browned and cooked through. Remove the beef from the pan and set it aside.
If you haven't pre-cooked your eggs, add another teaspoon of oil to the wok. Pour in the beaten eggs and scramble them quickly until just set but still soft. Remove the eggs from the wok, chop them roughly, and set aside.
Add another tablespoon of cooking oil to the hot wok. Add the diced onion and carrots. Stir-fry for 2-3 minutes until the onion is translucent and the carrots begin to soften.
Add the minced garlic and stir-fry for another 30 seconds until fragrant.
Add the cold, day-old rice to the wok. Use your spatula or spoon to break up any remaining clumps and spread the rice evenly. Let it sit for a minute or two to get a bit crispy, then stir-fry, tossing constantly for about 5-7 minutes, until the rice is heated through and some grains are slightly toasted.
Return the cooked beef and eggs to the wok. Add the frozen peas and corn.
Pour in the soy sauce and your non-alcoholic mirin substitute (if using). Stir well to combine all ingredients and ensure even seasoning.
Drizzle in the sesame oil and give it one final toss.
Remove the wok from the heat. Add about two-thirds of your prepared Bang Bang sauce to the fried rice. Toss gently but thoroughly until everything is beautifully coated in the creamy sauce.
Portion out your Bang Bang Fried Rice onto plates. Drizzle the remaining Bang Bang sauce over each serving. Garnish generously with sliced green onions and a sprinkle of sesame seeds. Serve immediately.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dinner
Method: Stir-frying
Cuisine: Asian

Nutrition

Serving Size: 1 bowl
Calories: 600
Sugar: 10 g
Sodium: 800 mg
Fat: 25 g
Saturated Fat: 4 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 70 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 150 mg

Keywords: Use cold, day-old rice for the best texture. Adjust the Bang Bang sauce ingredients to your taste for more heat or sweetness. Feel free to customize your vegetables based on what you have on hand.