🍚 Bang Bang Fried Rice
This Bang Bang Fried Rice is dinner in 25 minutes. Cold rice hits a hot pan with seared chicken, egg, peas, and carrots, then gets a creamy chili-garlic drizzle. Extra-virgin olive oil starts the skillet so the bowl stays weeknight-light instead of greasy.
I love how fast leftover rice cooks. The chicken gets that glazed crust first, and the extra green onion on top is not optional. 🌿
Jump to Recipe ↓ 🍚
Why You’ll Love This Bowl 🌿
- 🍚 Dinner in 25 minutes
- 🍗 Glazed chicken pieces
- 🥚 Soft scrambled egg
- 🥕 Peas and carrots in the rice
- 🌶️ Creamy chili-garlic drizzle
- 🫒 Olive oil in a hot skillet
- 🍽️ Anti-inflammatory Mediterranean-style weeknight bowl
Why This Bowl Fits an Anti-Inflammatory Mediterranean Plate
This is a weeknight rice bowl with Mediterranean habits: extra-virgin olive oil, lean chicken, eggs, and vegetables. The “bang bang” drizzle is Greek yogurt, chili, garlic, lemon, and a little honey — not a heavy mayonnaise pour. Cold leftover rice is what keeps the grains separate.
Cook in stages. Chicken first, egg next, rice last. If everything goes in at once, the pan steams and you lose the browned bits from the photo.
Frequently Asked Questions ❓
Do I have to use leftover rice? 🍚
Yes if you can. Fresh hot rice turns mushy. Spread new rice on a plate and chill 20 minutes if that is all you have.
How spicy is the sauce? 🌶️
Mild-medium. Start with 1 teaspoon chili paste or flakes and add more at the end.
Can I skip the yogurt? 🥛
A spoon of mayonnaise works in its place. Yogurt keeps the drizzle lighter and closer to this kitchen’s style.
What protein can I swap? 🐟
Shrimp or leftover salmon both take the same glaze. Chicken matches the photo.
🍚 Bang Bang Fried Rice
Ingredients 🛒
For the Rice
- 2 cups cold cooked rice
- 8 oz (225 g) chicken breast, cut into bite-size pieces
- 2 tablespoons extra-virgin olive oil, divided
- 2 eggs, beaten
- ½ cup frozen peas
- ½ cup carrot, diced
- 2 green onions, sliced
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
For the Bang Bang Drizzle
- ⅓ cup plain Greek yogurt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1–2 teaspoons chili paste or chili flakes
- 1 garlic clove, minced
- 1 teaspoon honey
- Pinch of sea salt
Instructions 👩🍳
- Whisk the yogurt, olive oil, lemon juice, chili, garlic, honey, and salt. Set aside.
- Pat the chicken dry and season with salt and pepper. Heat 1 tablespoon olive oil in a wide skillet over medium-high heat. Sear the chicken until browned and cooked through, 5–6 minutes. Spoon a little drizzle over the chicken in the last minute so it glazes. Transfer to a plate.
- Add a little more oil if the pan is dry. Pour in the eggs and scramble just until set. Move them to the plate with the chicken.
- Add the remaining oil, then the cold rice, peas, and carrot. Press the rice into the pan and let it sit 1 minute so it toasts. Toss and cook 3–4 minutes more.
- Return the chicken and egg to the skillet. Toss, then finish with green onion and as much drizzle as you like. Serve right away.
Nutrition
| Nutrient | Per serving (1 bowl) |
|---|---|
| Calories | 520 |
| Protein | 34g |
| Net carbohydrates | 48g |
| Total carbohydrates | 52g |
| Fiber | 4g |
| Total fat | 18g |
| Sodium | 580mg |
Estimates based on leftover white rice, chicken, egg, vegetables, olive oil, and a Greek yogurt chili drizzle. Exact numbers vary with rice portion and how much sauce you add.
Notes & Tips 💡
- Cold rice and a hot pan are what give you separate grains instead of a mash.
- Extra-virgin olive oil is the cooking fat in this skillet.
- Save some drizzle for the table so the rice does not go soggy.
- If the chicken is thick, cut it smaller so it cooks in the 25-minute window.
- This is best eaten right away while the chicken is glazed and the rice is hot.
This Bang Bang Fried Rice is spicy, savory, and done in 25 minutes. A simple skillet bowl built on leftover rice, chicken, olive oil, and a chili-garlic drizzle. 🍚🍗
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
