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Golden Bang Bang Chicken Rice Bowl
Golden Bang Bang Chicken Fried Rice takes everything you love about classic fried rice — fluffy grains, golden sautéed veggies, juicy chicken — and turns the volume all the way up. The magic? A spicy-sweet bang bang sauce that coats every single bite in creamy, chilli-kissed goodness.
In a small bowl, whisk together the mayonnaise, sweet chilli sauce, Sriracha, and rice vinegar until smooth and creamy. Set aside — this is your bang bang moment.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the diced chicken, season with salt and pepper, and cook for 5–6 minutes until golden and cooked through. Transfer to a plate and set aside.
In the same pan, scramble the beaten eggs until just set and softly fluffy. Remove and set aside with the chicken.
Add another light drizzle of oil to the pan. Sauté the diced carrots and garlic for 2–3 minutes until fragrant and slightly softened. Stir in the green peas and cook for another minute.
Add the cold rice to the pan. Turn the heat up and stir-fry for 3–4 minutes, breaking up any clumps and letting some of the rice crisp at the edges for that irresistible texture.
Return the chicken and eggs to the pan. Pour in the soy sauce and toss everything together until evenly coated and heated through.
Drizzle the bang bang sauce over the rice mixture and stir well, making sure every grain gets glossy and coated.
Finish with a generous sprinkle of sliced green onions and serve hot — straight from the wok if you’re feeling dramatic.
A few details make all the difference
01
Make the Bang Bang Sauce First and Let It Sit
Mix the mayonnaise, sweet chilli sauce, Sriracha and rice vinegar before you start cooking. Giving the sauce 10 to 15 minutes to rest allows the flavours to blend together, resulting in a smoother, more balanced sauce that coats the rice evenly.
02
Use Cold Day-Old Rice for the Best Texture
Freshly cooked rice can become soft and sticky when stir-fried. Cold rice from the refrigerator separates easily, crisps beautifully in the wok and absorbs the sauce without turning mushy.
03
Cook the Chicken Until Deeply Golden Before Combining
Allow the diced chicken to develop a rich golden crust before removing it from the pan. These browned caramelised edges add extra flavour and ensure the chicken stays juicy when mixed back into the fried rice.
Why this recipe works
It’s a full-on, one-pan wonder: protein-packed, veggie-loaded, and unapologetically saucy. Faster than delivery, fresher than takeout, and wildly more satisfying.
The best part? You’re in charge. Crank up the heat, dial it back, swap the chicken, clean out the fridge — this dish plays well with whatever you’ve got on hand. It’s weeknight comfort with main-character energy.
Cook’s notes
Perfect rice
Cold, day-old rice is non-negotiable if you want that perfect fried rice texture. Fresh rice holds too much moisture and will steam instead of fry, leaving you with something soft and sticky instead of beautifully separate, lightly crisp grains.
The sauce
The bang bang sauce is totally in your hands. Want more heat? Add an extra squeeze of Sriracha. Prefer it sweeter? A touch more sweet chili sauce will do it. Craving something milder? Ease back on the spice and let the creamy richness shine.
In a small bowl, whisk together the mayonnaise, sweet chilli sauce, Sriracha, and rice vinegar until smooth and creamy. Set aside — this is your bang bang moment.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the diced chicken, season with salt and pepper, and cook for 5–6 minutes until golden and cooked through. Transfer to a plate and set aside.
In the same pan, scramble the beaten eggs until just set and softly fluffy. Remove and set aside with the chicken.
Add another light drizzle of oil to the pan. Sauté the diced carrots and garlic for 2–3 minutes until fragrant and slightly softened. Stir in the green peas and cook for another minute.
Add the cold rice to the pan. Turn the heat up and stir-fry for 3–4 minutes, breaking up any clumps and letting some of the rice crisp at the edges for that irresistible texture.
Return the chicken and eggs to the pan. Pour in the soy sauce and toss everything together until evenly coated and heated through.
Drizzle the bang bang sauce over the rice mixture and stir well, making sure every grain gets glossy and coated.
Finish with a generous sprinkle of sliced green onions and serve hot — straight from the wok if you’re feeling dramatic.
Cook’s notes
Perfect rice: Cold, day-old rice is non-negotiable if you want that perfect fried rice texture. Fresh rice holds too much moisture and will steam instead of fry, leaving you with something soft and sticky instead of beautifully separate, lightly crisp grains.
The sauce: The bang bang sauce is totally in your hands. Want more heat? Add an extra squeeze of Sriracha. Prefer it sweeter? A touch more sweet chili sauce will do it. Craving something milder? Ease back on the spice and let the creamy richness shine.
Cooking mode
Golden Bang Bang Chicken Rice Bowl
In a small bowl, whisk together the mayonnaise, sweet chilli sauce, Sriracha, and rice vinegar until smooth and creamy. Set aside — this is your bang bang moment.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the diced chicken, season with salt and pepper, and cook for 5–6 minutes until golden and cooked through. Transfer to a plate and set aside.
In the same pan, scramble the beaten eggs until just set and softly fluffy. Remove and set aside with the chicken.
Add another light drizzle of oil to the pan. Sauté the diced carrots and garlic for 2–3 minutes until fragrant and slightly softened. Stir in the green peas and cook for another minute.
Add the cold rice to the pan. Turn the heat up and stir-fry for 3–4 minutes, breaking up any clumps and letting some of the rice crisp at the edges for that irresistible texture.
Return the chicken and eggs to the pan. Pour in the soy sauce and toss everything together until evenly coated and heated through.
Drizzle the bang bang sauce over the rice mixture and stir well, making sure every grain gets glossy and coated.
Finish with a generous sprinkle of sliced green onions and serve hot — straight from the wok if you’re feeling dramatic.
A letter from table number seven
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