Description
A delightful fried rice dish made with cooked rice, chicken (or shrimp), eggs, and a mix of vegetables, topped with a creamy Bang Bang Sauce.
Ingredients
Scale
- 3 cups cooked rice
- 2 cups cooked chicken or shrimp, diced
- 2 eggs, beaten
- 1 cup mixed vegetables (carrots, peas, corn)
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 2 tablespoons vegetable oil
- 2 green onions, sliced
- salt and black pepper, to taste
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 teaspoon honey
- 1 teaspoon lime juice
Instructions
- Heat the vegetable oil over medium heat in a large pan or wok.
- Add minced garlic and sauté until fragrant, about 1-2 minutes.
- Toss in the mixed vegetables and cook until tender, roughly 3-5 minutes.
- Push the veggies to one side and pour in the beaten eggs, scrambling until fully cooked.
- Combine the cooked rice and diced chicken (or shrimp), mixing well for about 2-3 minutes.
- Pour in the soy sauce and oyster sauce, stirring to combine and letting the flavors meld for another 2 minutes.
- Season with salt and black pepper to taste.
- In a separate bowl, whisk together mayo, sweet chili sauce, sriracha, honey, and lime juice until smooth.
- Serve the fried rice on plates, drizzling the Bang Bang Sauce on top and garnish with sliced green onions.
Notes
- Make sure the cooked rice is chilled for the best texture.
- Use frozen mixed vegetables for convenience.
- You can adjust the sriracha based on your heat preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg