Description

A creamy, sweet-spicy bang bang sauce coats hot, fluffy fried rice loaded with tender chicken, scrambled eggs, and colorful vegetables. It’s a fast, one-pan dinner that tastes like takeout and disappears even faster.

Ingredients

Scale

4 cups (about 600 g) cooked jasmine rice, chilled (day-old preferred)

1 lb (450 g) chicken breast, cut into small cubes

2 tbsp neutral oil (such as canola or avocado), divided

2 large eggs, beaten

1 cup (150 g) frozen peas and carrots

4 green onions, sliced (whites and greens separated)

3 garlic cloves, minced

3 tbsp low-sodium soy sauce

1 tsp toasted sesame oil

Salt and black pepper, to taste

Bang Bang Sauce

1/2 cup (120 g) mayonnaise

1/3 cup (80 ml) sweet chili sauce

1–2 tbsp (15–30 ml) sriracha (adjust to taste)

1 tsp rice vinegar or lime juice

Cook Mode Prevent your screen from going dark

Instructions

1) Make the bang bang sauce: In a bowl, whisk together 1/2 cup (120 g) mayonnaise, 1/3 cup (80 ml) sweet chili sauce, 1–2 tbsp (15–30 ml) sriracha, and 1 tsp rice vinegar or lime juice. Set aside.

2) Cook the chicken: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken, season with salt and black pepper, and cook 5–7 minutes until browned and cooked through. Transfer to a plate.

3) Scramble the eggs: Add the remaining 1 tbsp oil to the pan. Pour in beaten eggs and scramble until just set, about 45–60 seconds. Push eggs to the side of the pan.

4) Sauté aromatics and vegetables: Add green onion whites and garlic; stir for 20–30 seconds until fragrant. Add frozen peas and carrots and stir-fry 2 minutes until warmed through.

5) Fry the rice: Add 4 cups chilled rice. Break up clumps and stir-fry 3–5 minutes until hot and the grains look separated. Drizzle in 3 tbsp soy sauce and 1 tsp toasted sesame oil; toss well.

6) Sauce and finish: Return chicken to the pan. Add about 2/3 of the bang bang sauce and toss until everything is evenly coated and glossy. Add more sauce as desired.

7) Serve: Remove from heat and top with green onion greens. Taste and adjust seasoning (more soy sauce, pepper, or a small spoon of sauce).

Notes

Best rice tip: If using fresh rice, spread it on a sheet pan and chill 30–45 minutes before frying.

Heat control: Start with 1 tbsp (15 ml) sriracha for mild-to-medium; increase for more heat.

Storage: Refrigerate leftovers up to 4 days. Reheat in a skillet with 1–2 tsp oil or a splash of water.

Prep Time: 15 minutes
Cook Time: 15 minutes