Description
A spicy and flavorful fried rice dish with chicken and a homemade bang bang sauce.
Ingredients
Scale
- 2 cups cooked rice (cold, day-old preferred)
- 1 lb chicken breast, cut into bite-size pieces
- 2 tbsp vegetable oil, divided
- 2 eggs, beaten
- 1/2 cup carrots, diced
- 1/2 cup peas
- 1/4 cup onion, diced
- 2 green onions, sliced
- 1/4 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust to taste)
- 1 tsp honey
Instructions
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey. Set aside.
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden and cooked through. Remove and set aside.
- Add remaining oil to the skillet. Pour in eggs and scramble until just set.
- Add onion, carrots, and peas. Stir fry for 2–3 minutes until slightly tender.
- Add cooked rice and stir well, breaking up any clumps.
- Return chicken to the pan and pour in the bang bang sauce. Toss until everything is evenly coated and heated through.
- Stir in green onions, adjust seasoning if needed, and serve hot.
Notes
- Use cold rice for best texture.
- Adjust sriracha for desired spiciness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg