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Bang Bang Fried Rice: A Spicy Take on Tradition

Bang Bang Fried Rice made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 3 cups cooked jasmine rice
  • 1 cup shrimp peeled and deveined
  • 1 medium onion chopped
  • 1 red bell pepper diced
  • 2 green onions sliced
  • 2 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sriracha sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch

Method
 

  1. Start by marinating the shrimp with soy sauce and cornstarch in a bowl, then let it rest for 15 minutes.
  2. In a large skillet or wok, heat sesame oil over medium-high heat until shimmering.
  3. Add the marinated shrimp to the skillet, cooking until they turn pink and opaque, about 2-3 minutes per side. Remove and set aside.
  4. In the same skillet, add the chopped onions and garlic, sautéing until the onions become translucent.
  5. Add the diced red bell pepper and cook for 2-3 minutes, just until it softens slightly.
  6. Stir in the cooked jasmine rice, breaking up any clumps with a spatula to ensure even frying.
  7. Pour in the remaining soy sauce and sriracha, stirring well to combine all ingredients. Cook for an additional 5 minutes.
  8. Finally, fold in the cooked shrimp and sliced green onions, mixing gently to combine.
  9. Taste and adjust seasoning as needed before serving hot, topping with additional green onions if desired.