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A flavorful fried rice dish featuring juicy chicken, tender scrambled eggs, crunchy veggies, and a creamy, spicy, tangy Bang Bang sauce cooked into the rice and chicken for rich layers of taste.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 3 cups cold cooked jasmine rice
  • 1 pound boneless skinless chicken breast, diced
  • 2 tablespoons vegetable oil
  • 2 large eggs
  • 1 cup frozen peas and diced carrots
  • 2 green onions, sliced
  • 1/3 cup mayonnaise
  • 1/4 cup Thai sweet chili sauce
  • 1 tablespoon sriracha (adjust to taste)
  • 1 tablespoon soy sauce

Instructions

  1. Whisk mayonnaise, Thai sweet chili sauce, sriracha, and soy sauce in a small bowl to make the Bang Bang sauce.
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat.
  3. Add diced chicken to the hot skillet and cook until golden brown and fully cooked; remove and set aside.
  4. Crack eggs into the same skillet and scramble gently until just set and still soft; remove and set aside with the chicken.
  5. Add remaining oil to the skillet and sauté frozen peas and diced carrots until tender but still vibrant.
  6. Add cold day-old rice to the pan, break up clumps with a spatula, and let the rice sit undisturbed about 1 minute to develop a slight crisp.
  7. Return the cooked chicken and scrambled eggs to the skillet and stir to combine with the rice and veggies.
  8. Pour the prepared Bang Bang sauce over everything and toss until all ingredients are evenly coated and heated through.
  9. Stir in sliced green onions and remove from heat; serve immediately while hot.

Notes

Always use cold, day-old rice for the best texture and to prevent sogginess., Feel free to adjust sriracha to control spice level., Prep all your ingredients before starting—this dish cooks quickly!, For safety, cook chicken until internal temperature reaches 165°F (74°C)., Mayonnaise is key to the sauce’s creamy richness; skipping it changes the sauce character., Use a wide skillet for best cooking results to avoid steaming the rice.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Cuisine: Asian-Inspired

Nutrition

  • Serving Size: 1 portion
  • Calories: 540
  • Fat: 24g
  • Carbohydrates: 53g
  • Protein: 27g