Ingredients
Method
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and rice vinegar until smooth and creamy. Set aside — this is your bang bang moment.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the diced chicken, season with salt and pepper, and cook for 5–6 minutes until golden and cooked through. Transfer to a plate and set aside.
- In the same pan, scramble the beaten eggs until just set and softly fluffy. Remove and set aside with the chicken.
- Add another light drizzle of oil to the pan. Sauté the diced carrots and garlic for 2–3 minutes until fragrant and slightly softened. Stir in the green peas and cook for another minute.
- Add the cold rice to the pan. Turn the heat up and stir-fry for 3–4 minutes, breaking up any clumps and letting some of the rice crisp at the edges for that irresistible texture.
- Return the chicken and eggs to the pan. Pour in the soy sauce and toss everything together until evenly coated and heated through.
- Drizzle the bang bang sauce over the rice mixture and stir well, making sure every grain gets glossy and coated.
- Finish with a generous sprinkle of sliced green onions and serve hot — straight from the wok if you’re feeling dramatic.
Notes
Cold, day-old rice is non-negotiable if you want that perfect fried rice texture. Fresh rice holds too much moisture and will steam instead of fry, leaving you with something soft and sticky instead of beautifully separate, lightly crisp grains.
The bang bang sauce is totally in your hands. Want more heat? Add an extra squeeze of Sriracha. Prefer it sweeter? A touch more sweet chili sauce will do it. Craving something milder? Ease back on the spice and let the creamy richness shine.
Make it yours — that’s the whole point.