Ingredients
- 1½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp vegetable oil
- 1 tsp paprika
- 3 cups cooked, chilled white rice
- 2 eggs, beaten
- 1 cup frozen peas & carrots
- 3 cloves garlic, minced
- ½ small onion, diced
- 3 tbsp soy sauce
- 2 tbsp mayonnaise
- 1–2 tbsp sweet chili sauce
- 1 tbsp sriracha, or to taste
- 1 tsp sesame oil
- 2 green onions, sliced
- Salt & black pepper, to taste
- Sesame seeds, for garnish
Instructions
- Season chicken: Toss chicken with paprika, salt, and pepper.
- Cook chicken: Heat oil in a large skillet or wok over medium-high heat. Cook chicken for 6–8 minutes, until golden and cooked through. Remove and set aside.
- Scramble eggs: Add beaten eggs to the same pan and scramble until just cooked.
- Sauté veggies: Add onion, garlic, peas, and carrots. Stir-fry for 2–3 minutes.
- Add rice: Stir in chilled rice and soy sauce. Cook for 3–4 minutes, tossing frequently.
- Make it bang bang: Mix mayonnaise, sweet chili sauce, and sriracha. Add the cooked chicken back to the pan, then drizzle with the bang bang sauce and toss well.
- Finish: Add sesame oil and green onions. Garnish with sesame seeds and serve hot.
🌶️ Tips
- Use cold, day-old rice for the best fried-rice texture.
- Add extra sriracha for more heat.
- Don’t overcrowd the pan when cooking the chicken.
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Nutrition (approx. per serving)
Calories: 520 | Protein: 40g | Carbs: 52g | Fat:16g
Q&A
Can I use leftover chicken? Absolutely! Add it during the final stir-fry step.
Can I make it spicy? Yes—add more sriracha or chili flakes.
What rice works best? Long-grain white rice, especially chilled overnight.
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