Ingredients
Scale
- 1 1/2 cups cooked rice (preferably day-old)
- 1 chicken breast, diced
- 2 eggs, beaten
- 1/2 cup diced carrots
- 1/3 cup green peas
- 2 cloves garlic, minced
- 2–3 tablespoons soy sauce
- 1 tablespoon oil (plus more as needed)
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha (adjust to taste)
- 1 teaspoon rice vinegar
- Green onions for garnish
Instructions
- In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and rice vinegar for the bang bang sauce. Set aside.
- Heat oil in a large skillet or wok over medium-high heat. Cook the diced chicken until browned and fully cooked through (about 5–6 minutes). Remove and set aside.
- Scramble the beaten eggs in the same pan until just set (about 1–2 minutes) and remove.
- Add more oil if needed and sauté the carrots and garlic for about 2–3 minutes until softened; then stir in green peas.
- Add the cold rice to the pan and stir-fry on high heat for about 3–4 minutes while breaking up clumps.
- Return cooked chicken and scrambled eggs to the pan; mix well with rice.
- Pour in the prepared bang bang sauce and stir continuously until everything is well coated and heated through.
- Serve hot, garnished with sliced green onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 135mg