Crispy Bang Bang Fried Rice with Spicy Thai Sauce
Crispy Bang Bang Fried Rice is the best restaurant version you can make at home. Fix soggy rice and weak sauce with my easy recipe. After making this many times, I know the trick to perfect texture. Golden, juicy, and full of flavor. Try my Easy Vidalia Onion Mushroom Quiche for a complete meal. Jump to Recipe If you love recipes like this, you’ll also enjoy Easy Vidalia Onion Mushroom Quiche for Dinner or Brunch and Easy Tropical Kale Smoothie Recipe for a Healthy Breakfast.
Why This Crispy Bang Bang Fried Rice with Spicy Thai Sauce Is Pure Comfort
- Crispy texture
- Spicy Thai sauce
- Quick and easy
- Better than takeout
What You'll Need for Crispy Bang Bang Fried Rice with Spicy Thai Sauce
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup cooked jasmine rice
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 eggs
- 1 cup frozen peas and carrots
- 2 green onions
- 1/4 cup spicy Thai sauce
- Garlic powder
- Sesame seeds
- Chili flakes
- Fresh cilantro
- Lime wedges
- Optional: Crushed peanuts
- Optional: Sliced green onions
- Optional: Soy sauce
đź“ť Ingredient Notes
- Jasmine rice: Use day-old rice for best texture.
- Spicy Thai sauce: Adjust the heat level to your taste.
- Eggs: Scramble them separately for even cooking.
đź›’ Tools & Equipment I Recommend
- Non-stick wok — Prevents sticking and ensures even cooking. → See on Amazon
- Measuring spoons — Accurate measurements for perfect flavor balance. → See on Amazon
How to Make Crispy Bang Bang Fried Rice with Spicy Thai Sauce
- Step 1: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Step 2: Add 3 beaten eggs and scramble until just set. Remove from pan and set aside.
- Step 3: Add 1 tablespoon of oil to the same pan. Add 1 cup of frozen peas and carrots and sauté for 2 minutes.
- Step 4: Add 1 cup of cooked jasmine rice and stir to combine.
- Step 5: Mix in 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil. Cook for 3 more minutes.
- Step 6: Add the scrambled eggs back to the pan. Stir to combine.
- Step 7: Serve with 1/4 cup spicy Thai sauce on the side.
Cook's Tips for Perfect Crispy Bang Bang Fried Rice with Spicy Thai Sauce
- Texture tip: Use day-old rice for better results.
- Common mistake and fix: Soggy rice is often caused by using fresh rice. Let rice sit for at least 30 minutes before cooking.
- Sauce tip: Make extra sauce for future meals.
- Cooking tip: Use a non-stick pan for even cooking and less oil.
Storing & Reheating Crispy Bang Bang Fried Rice with Spicy Thai Sauce
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Make the rice and sauce up to 2 days in advance.
Freezing Crispy Bang Bang Fried Rice with Spicy Thai Sauce
Freeze in an airtight container for up to 1 month.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated oven at 350°F (175°C) for 10–12 minutes. Microwave: Reheat in the microwave for 2–3 minutes.
Recipe Notes
- Chef tip: Add a splash of lime juice for extra brightness.
- Best substitution: Use any type of rice you have on hand.
- Make-ahead: Cook in batches and store in the fridge.
- Scaling: Double or triple the recipe for larger groups.
- Troubleshooting: If the sauce is too thick, add a splash of water or broth.
Want to level up this recipe?
High-quality wok — Ensures even heat distribution and crispy results. → Check price on Amazon
Crispy Bang Bang Fried Rice with Spicy Thai Sauce
Ingredients
Main Ingredients
- 1 cup cooked jasmine rice
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 eggs
- 1 cup frozen peas and carrots
- 2 green onions
- 1/4 cup spicy Thai sauce
Seasonings
- Garlic powder
- Sesame seeds
- Chili flakes
- Fresh cilantro
- Lime wedges
Optional Toppings
- Crushed peanuts
- Sliced green onions
- Soy sauce
Instructions
- Step 1: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Step 2: Add 3 beaten eggs and scramble until just set. Remove from pan and set aside.
- Step 3: Add 1 tablespoon of oil to the same pan. Add 1 cup of frozen peas and carrots and sauté for 2 minutes.
- Step 4: Add 1 cup of cooked jasmine rice and stir to combine.
- Step 5: Mix in 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil. Cook for 3 more minutes.
- Step 6: Add the scrambled eggs back to the pan. Stir to combine.
- Step 7: Serve with 1/4 cup spicy Thai sauce on the side.
Notes
- Chef tip: Add a splash of lime juice for extra brightness.
- Best substitution: Use any type of rice you have on hand.
- Make-ahead: Cook in batches and store in the fridge.
- Scaling: Double or triple the recipe for larger groups.
- Troubleshooting: If the sauce is too thick, add a splash of water or broth.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in an airtight container for up to 1 month.
- Oven reheat: Reheat in a preheated oven at 350°F (175°C) for 10–12 minutes.
- Microwave reheat: Reheat in the microwave for 2–3 minutes.
- Make ahead: Make the rice and sauce up to 2 days in advance.
Nutrition Per Serving
- Calories: 420
- Protein: 12g
- Fat: 15g
- Carbs: 48g
- Fiber: 3g
- Sugar: 2g
- Sodium: 1020mg
- Cholesterol: 190mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Bang Bang Fried Rice with Spicy Thai Sauce FAQs
Yes, you can make the rice and sauce up to 2 days in advance. Reheat in the oven or microwave before serving.
Soggy rice is often caused by using fresh rice. Let rice sit for at least 30 minutes before cooking. Use a non-stick pan for even cooking.
Yes, you can cook the rice in the air fryer for a crispier texture. Preheat the air fryer and cook at 375°F (190°C) for 5–7 minutes.
Add more chili flakes or use a spicier Thai sauce. Adjust the heat level to your taste.
Yes, freeze in an airtight container for up to 1 month. Thaw in the fridge before reheating.
A Warm Final Note
I can’t wait for you to try Crispy Bang Bang Fried Rice with Spicy Thai Sauce and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
