Here's the thing about takeout fried rice—it's good, but it's never as good as what you can make at home. Especially when you add bang bang sauce to the equation.
I made this on a night when I was craving something with a kick but didn't want to wait 45 minutes for delivery. Twenty minutes later, I had this gorgeous bowl of fried rice loaded with crispy shrimp and tossed in that sweet, spicy, creamy bang bang sauce. Game changer.
Now this is what I make when the takeout urge hits. It's faster, tastier, and way more satisfying. Plus, that bang bang sauce? You'll want to put it on everything.
Stupid fast. Twenty minutes from start to finish. That's faster than most takeout places can get food to your door, and you're eating something way fresher and more delicious.
That bang bang sauce. Sweet, spicy, creamy, and totally addictive. It coats every grain of rice and makes everything taste incredible. If you've had bang bang shrimp, you know what I'm talking about. Now imagine that flavor on fried rice.
Crispy, caramelized shrimp. The shrimp get this beautiful golden crust that adds texture and flavor to every bite. They're sweet, slightly spicy, and absolutely perfect.
Uses up leftover rice. Got day-old rice in the fridge? Perfect. That's actually the best rice for fried rice because it's drier and fries up better. This recipe is basically designed to help you clean out your fridge.
Customizable as heck. Don't like shrimp? Use chicken. Need more veggies? Throw them in. Want it spicier? Add more sriracha. This recipe adapts to whatever you've got or whatever you're craving.
Way better than takeout. I'm not exaggerating. The flavors are brighter, the shrimp are better quality, and you control the spice level. Once you make this, ordering fried rice will feel like a waste of money.
Shrimp: Large or extra-large shrimp work best. Make sure they're peeled and deveined—you can buy them that way to save time. Pat them dry before cooking so they get crispy instead of steaming.
Day-old rice: This is crucial. Freshly cooked rice is too moist and will turn mushy when you fry it. Day-old rice from the fridge is drier and separates better, giving you that perfect fried rice texture. If you only have fresh rice, spread it on a baking sheet and let it cool in the fridge for an hour.
Bang bang sauce: This is what makes the dish special. It's a combination of mayo, sweet chili sauce, sriracha, and honey. You can adjust the spice level by adding more or less sriracha. Start with less if you're heat-sensitive.
Soy sauce: Use regular soy sauce or low-sodium if you want to control the salt. For gluten-free, use tamari—it tastes nearly identical.
Sesame oil: Just a tablespoon adds so much flavor. It's that nutty, toasted taste that makes fried rice taste like restaurant fried rice.
Frozen peas and carrots: These are convenient and work perfectly. You can also use fresh vegetables—just dice them small so they cook quickly.
In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Taste it—if you want it spicier, add more sriracha. If you want it sweeter, add a touch more honey.
Set aside about half of the sauce for drizzling over the finished dish. The other half will go into the fried rice while cooking.
Pat the shrimp dry with paper towels. Season them with paprika, a pinch of salt, and black pepper.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Once it's smoking hot, add the shrimp in a single layer. Don't overcrowd the pan—work in batches if needed.
Cook the shrimp for 2-3 minutes per side until they're pink, opaque, and have a nice golden crust. Remove them from the pan and set aside. They'll finish cooking when you add them back to the rice later.
Add another tablespoon of oil to the same pan. Pour in the beaten eggs and let them sit for a few seconds, then scramble them with a spatula. Cook until they're just set but still slightly soft—they'll continue cooking later.
Remove the eggs from the pan and set aside with the shrimp.
Add the last tablespoon of oil to the pan. Toss in the diced onion and cook for 1-2 minutes until it starts to soften. Add the garlic and cook for another 30 seconds until fragrant.
Add the peas and carrots and stir-fry for 2-3 minutes until they're heated through and slightly tender. If you're using fresh vegetables, they might need an extra minute or two.
Add the cooked rice to the pan, breaking up any clumps with your spatula. Stir-fry for 3-4 minutes, pressing the rice into the hot pan occasionally to get some crispy bits. This is what makes fried rice so good.
Drizzle the soy sauce and sesame oil over the rice and toss everything together. Add half of the bang bang sauce and stir until the rice is evenly coated.
Add the cooked shrimp and scrambled eggs back to the pan. Toss everything together and cook for another minute until everything is heated through.
Remove from heat, drizzle with the reserved bang bang sauce, and garnish with sliced green onions and sesame seeds. Serve immediately and prepare for compliments.
This fried rice is a complete meal on its own, but here are some ideas to round it out:
Spring rolls or egg rolls: Crispy spring rolls on the side make this feel like a full Asian takeout spread. You can buy them frozen and just bake them while you cook the rice.
Asian cucumber salad: A quick cucumber salad with rice vinegar, sesame oil, and a pinch of sugar adds freshness and cuts through the richness of the bang bang sauce.
Edamame: Steamed edamame with a sprinkle of sea salt is a great appetizer or side. Simple and healthy.
Wonton soup: If you want soup, a simple wonton or egg drop soup pairs beautifully without competing for attention.
Extra bang bang sauce: Keep extra sauce on the side for drizzling. Some people (me) like to add more sauce halfway through eating. No shame in that game.
Refrigerator: Store leftover fried rice in an airtight container in the fridge for up to 3 days. The shrimp are best eaten within 1-2 days for optimal freshness and texture.
Freezer: I wouldn't freeze this one. The shrimp and eggs don't freeze particularly well, and the texture suffers when reheated. Better to make it fresh.
Reheating: Reheat in a skillet or wok over medium-high heat with a splash of water or broth to keep it from drying out. Stir frequently until heated through. Microwave works in a pinch, but the texture won't be quite as good.
Bang bang sauce: Store any extra sauce in an airtight container in the fridge for up to a week. It's great on other things too—try it on grilled chicken, fish tacos, or as a dipping sauce for fries.
Pro tip: If you're meal prepping, store the sauce separately and add it fresh when you reheat. The flavors stay brighter that way.
And there you have it—bang bang fried rice that's so good, you'll forget takeout even exists. This is the kind of recipe that makes you realize how easy it is to make restaurant-quality food at home in less time than it takes for delivery to show up.
The combination of crispy shrimp, fluffy eggs, colorful veggies, and that sweet-spicy bang bang sauce is just unbeatable. It's fast, it's flavorful, and it's one of those meals that everyone asks for again and again.
Give it a try next time you're tempted to order in. I'm betting you'll make this your new go-to instead.
— Kip