Bang Bang Fried Rice
A delightful blend of flavors and textures featuring rice, proteins, and vegetables in a creamy, spicy sauce, perfect for quick meals or special dinners.
Ingredients
Main Ingredients
- 3 cups cooked jasmine rice Use day-old rice for best texture.
- 1 cup chicken or shrimp Protein can be adjusted based on preference.
- 1 cup mixed vegetables (such as carrots, peas, and bell peppers) Feel free to vary based on what you have.
- 1/2 cup green onions, chopped For garnish and flavor.
- 2 cloves garlic, minced Adds a robust flavor.
- 1 tablespoon fresh ginger, grated Enhances flavor and aroma.
- 2 tablespoons soy sauce Can substitute with tamari for gluten-free option.
- 3 tablespoons Bang Bang sauce Store-bought or homemade as preferred.
- 2 tablespoons sesame oil or cooking oil For stir-frying.
- to taste salt and pepper Adjust according to preference.
- optional sesame seeds for garnish Sprinkle before serving.
Instructions
Preparation
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of sesame oil.
- Once hot, add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant.
- Add the chicken or shrimp to the skillet. Cook until they are no longer pink in the center, about 5-7 minutes.
- Push the protein to one side of the skillet. Add the mixed vegetables and cook for another 2-3 minutes until they are tender.
- Add the cooked jasmine rice to the skillet, mixing everything together well.
- Pour in the soy sauce and Bang Bang sauce, stirring to coat all ingredients evenly. Cook for an additional 2-3 minutes until heated through.
- Finally, toss in the chopped green onions and season with salt and pepper to taste. Serve hot, garnished with sesame seeds if desired.
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Notes
Store Bang Bang Fried Rice in an airtight container in the fridge for 3-4 days. Reheat in a skillet or microwave. For variations, consider adding sliced chilies for spice or using tofu for a vegetarian option.