Bang Bang Fried Rice
A fun and tasty twist on traditional fried rice, featuring tender chicken, scrambled eggs, and colorful veggies, all tossed with a sweet and spicy sauce.
Ingredients
Main ingredients
- 3 cups cold cooked jasmine rice Use cold cooked rice for the best texture.
- 1 pound boneless skinless chicken breast, diced
- 2 tablespoons vegetable oil
- 2 large eggs
- 1 cup frozen peas and diced carrots
- 2 green onions sliced For garnishing.
Sauce
- 1/3 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon sriracha More to taste.
- 1 tablespoon soy sauce Can be replaced with gluten-free soy sauce.
Instructions
Preparation
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the diced chicken until golden and cooked through. Remove the chicken from the pan and set it aside.
- In the same pan, crack the eggs, scramble gently, and cook until just set. Remove the eggs and add them to the cooked chicken.
- Add the remaining oil to the pan and sauté the peas and carrots until just tender.
- Add the cold rice to the pan, breaking up any clumps, and let it crisp slightly.
Mixing
- Return the cooked chicken and eggs to the pan.
- In a bowl, whisk together the mayonnaise, Thai sweet chili sauce, sriracha, and soy sauce.
- Pour the sauce into the pan and stir everything until evenly coated and heated through.
- Finish with sliced green onions and serve hot.
Notes
Serve hot garnished with extra green onions. Can be paired with a side salad or spring rolls. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over medium heat until heated through. Use cold cooked rice for optimal texture and feel free to add other vegetables.