Ingredients
Scale
- 3 cups cooked jasmine rice, preferably day-old for best texture
- 2 tablespoons vegetable oil or neutral oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup mixed vegetables (carrots, peas, and corn work beautifully)
- 2 large eggs, lightly beaten
- 1 cup cooked chicken breast, shredded or diced (optional)
- 2 green onions, sliced thin
- For the Bang Bang Sauce:
- 1/4 cup mayonnaise (I like to use a light mayo or Greek yogurt for a healthier twist)
- 1–2 tablespoons Sriracha sauce, adjust to your heat preference
- 1 tablespoon honey or agave syrup
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar or lime juice
- Salt and pepper, to taste
- Optional garnish: chopped cilantro or toasted sesame seeds
If you’re looking to switch things up, you can substitute the chicken with shrimp or tofu, or use brown rice for a nuttier flavor and added fiber. Mama Lou always told me that cooking is about what you love and what you have on hand—so feel free to make this recipe your own.
Instructions
- Start by preparing your Bang Bang sauce. In a small bowl, whisk together mayonnaise, Sriracha, honey, soy sauce, and rice vinegar until smooth. Taste and adjust the heat or sweetness as you prefer. Set aside.
- Heat the vegetable oil in a large wok or skillet over medium-high heat. Once shimmering, add the chopped onion and sauté for 2-3 minutes until translucent and fragrant.
- Add the minced garlic and cook for another 30 seconds, careful not to burn it. The aroma will instantly remind you of those afternoons in Mama Lou’s kitchen, where garlic was the secret to everything.
- Toss in the mixed vegetables and cook for 3-4 minutes until tender but still bright and colorful. I love how the colors remind me of the vibrant markets Ouma and I would explore together.
- Push the veggies to one side of the pan, pour in the beaten eggs on the other side, and scramble gently until just set. Then mix everything together.
- Add the cooked rice, breaking up any clumps with your spatula. Stir well to combine all the ingredients evenly, cooking for about 5 minutes until the rice is hot and slightly toasted at the edges.
- Fold in the cooked chicken and green onions, allowing them to warm through for another 2 minutes. This is the moment when the dish really comes alive, and I always feel a little burst of joy stirring the pot.
- Remove from heat and drizzle the Bang Bang sauce over the rice. Gently toss to coat everything evenly. The creamy, spicy sauce will coat each grain like a flavorful hug.
- Season with salt and pepper to taste. If you want to add an extra layer of freshness, sprinkle with chopped cilantro or toasted sesame seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
