Description
A delightful fusion of fried rice and bang bang sauce, perfect for a quick weeknight dinner.
Ingredients
Scale
- 2 cups cooked rice (day-old rice works best)
- 1 cup cooked chicken, diced (rotisserie chicken recommended)
- 2 eggs, beaten
- 1 cup mixed vegetables (bell peppers, peas, and carrots)
- 3 tablespoons bang bang sauce (store-bought or homemade)
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil or vegetable oil
- Green onions, for garnish
Instructions
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add mixed vegetables and sauté until tender.
- Create a space in the pan and pour in the beaten eggs, scrambling until fully cooked.
- Add cooked rice and diced chicken, mixing everything together.
- Pour in bang bang sauce and soy sauce, stirring well to coat.
- Once heated through, garnish with chopped green onions before serving.
Notes
For a vegetarian version, swap chicken for tofu and increase mixed veggies. Store leftovers in the fridge for up to 3 days, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg
Keywords: fried rice, bang bang sauce, quick dinner, weeknight meal, chicken, stir-fry