You catch the smell through the steam vent and suddenly you are starving. The steam carries hints of garlic and a good tangy heat that kinda grabs your attention in just the right way. You remember the last time you tried this dish and how fast it vanished from your plate.
That first inhale makes you wanna hurry to your kitchen spot with your pressure cooker ready and waiting. You spot the familiar little sizzle inside as the broth depth works its thing. It’s like you’re already tasting the tender pull of the chicken mixed with that saucy kick waiting to hit.
You gotta admit the way fried rice soaks up all those bold flavors in a pressure cooker is a game changer. You sense everything cooking just right cause you watch for the steam cues like a pro. This isn’t just fried rice, it’s Bang Bang Chicken Fried Rice that’s gonna make your taste buds dance real good.
The Real Reasons You Will Love This Method
- You get super tender chicken in way less time than traditional methods.
- Using the pressure cooker keeps all the flavors locked in and deep.
- Rice comes out perfectly mixed with every sauce detail, no mushy spots here.
- The broth depth helps keep things juicy while you cook.
- You only gotta watch for steam cues instead of hovering over the stove.
- Slow release lets the flavors settle and blend just right.
- It’s all done in one pot, meaning less mess and more happy you.
All the Pieces for This Meal
First up, you gotta grab your 2 skinless, boneless chicken breasts. The kind that cook quick and soak up all the spices good. Remember to season them with salt and freshly ground black pepper to taste, it’s the little stuff that counts.
Avocado oil is your go-to here, 2 tablespoons plus a little extra if the pan feels dry while you’re stir-frying. Then the star carbs, 3 cups of cooked white rice, prepped and ready to go.
Now, garlic paste and ginger paste bring that punch of freshness, you’ll need 2 tablespoons each. Don’t skimp on that beaten large egg that makes the rice nice and fluffy.
For flavor boosters, 2 teaspoons of low-sodium soy sauce and 2 teaspoons of sesame oil add the perfect salty and nutty vibe. Chop up 2 green onions for zing and crunch when you’re about done.
Last but not least, the Bang Bang sauce mix is what makes this whole thing special. Combine ½ cup mayonnaise, 2 tablespoons sweet chili sauce, and 1 tablespoon hot sauce (like Tabasco) for that creamy, spicy finish that just hits right.
The Full Pressure Cooker Journey
Step one, cut your chicken breasts into bite-sized pieces and season 'em up with salt and pepper. You want them ready to soak in the sauce flavor.
Heat 1 tablespoon of avocado oil in your pressure cooker on sauté mode or on a skillet if your cooker has that option. Toss in the chicken and cook until browned and cooked through, about 5 to 7 minutes. Pull the chicken out and set aside.
Add the remaining tablespoon of avocado oil. Stir in your garlic paste and ginger paste, cooking for about a minute until you can smell their wonderful fragrance starting to fill your kitchen.
Time to bring in your cooked white rice. Add it to the pot and break up any stubborn clumps. Give it a good stir-fry for 2 to 3 minutes, just to get everything heated through and starting to mingle.
Push the rice to one side of the pot. Pour the beaten egg into the empty side. Scramble it quickly until just set, then mix it all together with the rice.
Return that beautiful cooked chicken back to the pot. Pour over 2 teaspoons of soy sauce and 2 teaspoons of sesame oil. Stir well so everything blends together and heats up nicely.
Take a moment to taste and add more soy sauce or sesame oil if you think it needs it. Stir in the chopped green onions and then shut off the heat. Serve it warm with your Bang Bang sauce drizzled on top. You’re in for a real treat.
Smart Shortcuts for Busy Days
- Use pre-cooked or leftover rice from the fridge to skip cooking rice fresh.
- Grab pre-minced garlic and ginger paste from the store for a fast flavor boost.
- Cook chicken in bulk ahead of time and freeze in portions for easy use.
- Mix up the Bang Bang sauce early and keep it handy in the fridge for anytime cravings.
- Chop green onions the night before so you’re ready to toss them in quick.
When You Finally Get to Eat
You sense the perfect blend of spicy and creamy as the Bang Bang sauce coats each bite of tender chicken. The rice is just right, with that soft fluffy texture you always want from your fried rice but with a rich depth from the pressure cooker cooking.
The ginger and garlic work their charm, giving that fragrant punch that makes the dish feel alive. You notice the little hits of heat from the hot sauce popping up just enough without overwhelming.
Green onions add that final fresh snap, cutting through the sauce and reminding your palate it’s got lots of layers to explore. You remember why you keep coming back to this recipe.
Every mouthful invites you to slow down and savor, but heck you might find yourself finishing the bowl quicker than expected because it’s just that good.
How to Store This for Later
If you got leftovers, no worries. You want to keep 'em in an airtight container so the flavors don’t get all lost or the rice dry out.
Refrigerating is your best bet for up to 3 days. When reheating, add a splash of water or broth to bring back some moisture and stir well. Use a gentle heat to avoid drying things out.
For longer keeping, freeze your Bang Bang Chicken Fried Rice in a freezer-safe container. It holds up for about a month. Thaw overnight in the fridge then heat slowly with a little added broth to refresh it.
Everything Else You Wondered About
- Can I use brown rice instead of white rice? Yeah, you can, but since brown rice takes longer to cook and is denser, it’s best to use pre-cooked brown rice and be mindful of added moisture so it doesn’t turn mushy.
- What if I don’t have avocado oil? You can swap it for another neutral oil like canola or vegetable oil, but avocado oil’s higher smoke point works real good for this stir-fry style cooking.
- How spicy is this dish? The heat mostly comes from hot sauce and sweet chili sauce, so you can control how much you add to suit your taste. Start small if you’re nervous.
- Can I make this vegetarian? To do that, just swap chicken for tofu or a veggie protein. Keep the same method but skip the chicken browning step, stir-fry your tofu until golden instead.
- Should I natural release or quick release the pressure cooker? Since this recipe mostly uses the sauté function, you don’t really pressure cook the whole dish at once. But if you want tender chicken in the cooker, a natural release helps meat stay juicy and tender.
- Can I prep any part of this recipe ahead of time? Definitely. You can cut chicken early, prep sauce and veggies, and even cook rice in advance. It makes busy day cooking a breeze.
Bang Bang Chicken Fried Rice: A Pressure Cooker Feast You Gotta Try
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 Chicken breasts skinless, boneless
- to taste Salt and pepper
- 2 tablespoons Avocado oil plus extra if needed
- 3 cups White rice cooked
- 2 tablespoons Garlic paste
- 2 tablespoons Ginger paste
- 1 Egg beaten, large
- 2 teaspoons Low-sodium soy sauce
- 2 teaspoons Sesame oil
- 2 Green onions chopped
- ½ cup Mayonnaise
- 2 tablespoons Sweet chili sauce
- 1 tablespoon Hot sauce e.g. Tabasco
Instructions
Instructions
- Cut chicken breasts into bite-sized pieces and season with salt and pepper.
- Heat 1 tablespoon avocado oil in pressure cooker on sauté mode. Add chicken and cook until browned and cooked through, about 5–7 minutes. Remove and set aside.
- Add remaining tablespoon avocado oil. Stir in garlic and ginger paste. Cook for 1 minute until aromatic.
- Add cooked white rice. Stir-fry 2–3 minutes to heat through and loosen clumps.
- Push rice aside and pour in beaten egg. Scramble just until set, then mix into rice.
- Return cooked chicken to pot. Add soy sauce and sesame oil. Stir well to combine and heat through.
- Taste and adjust seasoning. Stir in chopped green onions and turn off heat.
- Serve warm with Bang Bang sauce (mayonnaise, sweet chili sauce, and hot sauce mixed together) drizzled over top.
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