Description
A bold and flavorful fried rice dish featuring tender chicken, fluffy rice, vegetables, and a creamy, spicy-sweet Bang Bang sauce that brings everything together in one irresistible meal.
Ingredients
- 2 cups cooked jasmine rice, cold
- 1 1/2 cups cooked chicken breast, diced
- 2 tablespoons vegetable oil
- 2 large eggs, beaten
- 1/2 cup frozen peas and carrots
- 3 green onions, sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon rice vinegar
Instructions
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and rice vinegar to make the Bang Bang sauce. Set aside.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add beaten eggs and scramble until just set. Remove and set aside.
- Add remaining oil to the skillet. Sauté garlic for 30 seconds until fragrant.
- Add chicken and peas and carrots; stir-fry for 2–3 minutes until heated through.
- Add cooked rice, breaking up clumps, and stir-fry for 3–4 minutes until lightly crispy.
- Stir in soy sauce, salt, and black pepper.
- Return scrambled eggs to the pan and mix well.
- Remove from heat and drizzle Bang Bang sauce over the rice, tossing until evenly coated.
- Garnish with sliced green onions and serve hot.
Notes
- Use day-old rice for best texture.
- Substitute shrimp for chicken if desired.
- Add extra sriracha for more heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired