Name: Bang Bang Chicken Fried Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 ½ pounds boneless skinless chicken breasts, (cut into 1-inch cubes); 1 tablespoon vegetable oil; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 cup (250 g) bang bang sauce, (divided ); 2 tablespoons sesame oil, (divided); 4 large eggs, (beaten); ½ teaspoon kosher salt; 2 large carrots, (diced); 1 large white onion, (diced); ¼ cup green onions, (diced, plus more for garnish); 1 teaspoon garlic, (minced); 4 cups long-grain white rice, (cooked and cooled); ¼ cup (½ stick / 57 g) unsalted butter, (melted); 1 teaspoon lemon juice; 2 tablespoons soy sauce; ⅓ cup (45 g) frozen peas

Bang Bang Chicken Fried Rice is a flavorful and easy-to-make meal with crispy air-fried (or skillet-fried) chicken tossed in spicy-sweet homemade bang bang sauce (and that chicken in the sauce is delicious on its own, I might add!). Served over fried rice with vegetables and scrambled eggs, it’s bold, comforting, and ready in about 40 minutes. Perfect for a quick dinner or meal prep! Or, think of it as a great way to mix things up if you already love my more traditional Chicken Fried Rice. And, once you taste that bang bang chicken, don’t miss my Bang Bang Chicken Skewers next!

Skillet of Bang Bang Chicken Fried Rice on a wooden table from overhead.

Ingredients & Substitutions

Chicken: I used boneless, skinless chicken breasts for the bang bang chicken. Toss the chicken with vegetable oil, paprika, garlic powder, salt, and pepper. Chicken thighs would also work; just make sure the chicken cooks to an internal temperature of 165°F. I love how the chicken cooks up nice and crispy in the air fryer!
Bang Bang Sauce: Half of the Bang Bang Sauce is used to coat the cooked chicken (and try not to eat all the Bang Bang chicken before it makes it to the fried rice!). The other half is drizzled over the top of the Bang Bang Chicken Fried Rice when serving. Both homemade and store-bought Bang Bang Sauce work well.
Sesame Oil: Sesame oil adds that classic, nutty flavor you expect in takeout-style fried rice—it’s a key part of what makes it taste so authentic. If you don’t have sesame oil, you can use olive oil instead, but the flavor will be milder and less toasty.
Soy Sauce: Soy sauce adds that savory, takeout-style flavor to both the chicken and the rice. Using it in both parts helps everything taste like it belongs together. For less salt, use low-sodium soy sauce.
Eggs: Scrambled eggs (I used 4) add protein, a soft texture, and that classic fried rice flavor everyone knows and loves.
Vegetables: I used carrots, onions, green onions, and frozen peas for color, flavor, and a little crunch. You can swap in other veggies like bell peppers or corn—just cut them small so they cook quickly.
Rice: For the best chicken fried rice, go with long-grain white rice like jasmine. It stays nice and fluffy without clumping. Day-old rice is even better because it’s a little dry, which helps it crisp up instead of turning mushy. Fresh rice is usually too soft and can make the whole dish soggy.

Can I Use Rotisserie or Leftover Cooked Chicken?

Absolutely! To make this recipe even easier, you can use shredded rotisserie chicken or any leftover cooked chicken you have on hand (like my shredded chicken recipe). Just warm it up in a skillet or microwave, then toss it with the Bang Bang Sauce as directed. It won’t be quite as crispy as freshly cooked chicken, but the flavor will still be delicious—and it saves time!

Do I Have to Use Day-Old Cooked Rice for Fried Rice?

Day-old cooked rice works best for fried rice because it’s dry and firm, which helps prevent mushiness when frying. Freshly cooked rice is soft and steamy, so it can become sticky or clump together in the pan. If you don’t have day-old rice, spread freshly cooked rice on a baking sheet and chill it in the refrigerator for 30–60 minutes to dry it out before using.

Plate of Bang Bang Chicken Fried Rice on a wooden table.

Can I Use Cauliflower Rice or Brown Rice in Fried Rice?

Yes! You can swap white rice for cauliflower rice or brown rice in Chicken Fried Rice. Cauliflower rice is a low-carb, gluten-free choice; just be sure to drain it well to avoid extra moisture. Brown rice adds fiber and a nuttier flavor; make sure to use cooked and cooled brown rice to prevent sogginess. Both make great healthy or tasty alternatives.

Can I Make Bang Bang Chicken Fried Rice Without An Air Fryer?

Yes! If you don’t have an air fryer, just cook the chicken in a skillet on the stovetop. Add a little oil, cook the seasoned chicken over medium-high heat until golden brown and cooked through to an internal temperature of 165°F (about 6–8 minutes, depending on the size of the pieces). Then toss the cooked chicken with the Bang Bang Sauce as directed. It’ll still be delicious!

Looking down on plates of Bang Bang Chicken Fried Rice on a wooden table.

Can I Make Bang Bang Chicken Fried Rice Ahead of Time?

Yes! This recipe is great for meal prep. You can cook the chicken, rice (day-old rice is best, anyway!), scrambled eggs, and even make the Bang Bang Sauce ahead of time. Chop the vegetables and store everything in the refrigerator. When ready to eat, just toss it all in a skillet to heat and fry it together. Easy, quick, and just as tasty!

How to Store and Reheat Bang Bang Chicken Fried Rice

Let the Bang Bang Chicken Fried Rice cool, then store it in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet with a little oil or in the microwave with a damp paper towel until hot. Add a splash of soy sauce or water if needed.

Drizzling bang bang sauce over Bang Bang Chicken Fried Rice.

Can I Freeze Bang Bang Chicken Fried Rice?

Yes! Freeze the cooled fried rice in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight, then reheat in a pan or microwave.