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 to 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
Instructions
- Prepare the Bang Bang Sauce: In a small bowl, mix mayonnaise, sweet chili sauce, Sriracha, and rice vinegar until combined; set aside.
- Cook the Chicken: Heat oil in a skillet over medium-high heat. Add diced chicken, season with salt and pepper, and cook for about 5–6 minutes until browned and fully cooked. Remove from pan.
- Scramble the Eggs: In the same pan, scramble the beaten eggs until just set; remove and set aside.
- Sauté the Vegetables: Add more oil to the pan; sauté carrots and garlic for about 2–3 minutes. Stir in green peas and cook for an additional minute.
- Stir-Fry the Rice: Add cold rice to the pan with vegetables; stir-fry on high heat for about 3–4 minutes.
- Combine Chicken and Eggs: Return chicken and scrambled eggs to the pan; stir to combine.
- Add Soy Sauce: Pour soy sauce over the mixture; mix thoroughly.
- Finish with Bang Bang Sauce: Add prepared bang bang sauce; stir until everything is well coated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 160mg