Description
A vibrant, flavor-packed take on fried rice featuring tender chicken, crisp vegetables, and a creamy‑spicy bang bang sauce that brings everything together—perfect for weeknights or meal prep.
Ingredients
1 lb boneless, skinless chicken breast, cut into bite‑sized pieces,3 cups cooked jasmine rice (preferably day‑old),2 Tbsp vegetable oil,1 red bell pepper, diced,½ cup frozen peas,3 green onions, sliced (whites and greens separated),2 large eggs,2 Tbsp soy sauce,1‑2 tsp sriracha (adjust to taste),2 Tbsp mayonnaise,2 Tbsp sweet chili sauce,1 tsp rice vinegar,Sesame seeds, for garnish
Instructions
Step 1 – Make the bang bang sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and rice vinegar until smooth. Set aside.,Step 2 – Cook the chicken: Heat 1 Tbsp oil in a wok or large skillet over medium‑high. Add chicken pieces seasoned with salt and pepper, cook 5–6 min until golden and cooked through. Remove and keep warm.,Step 3 – Sauté the veggies: In the same pan, add the remaining oil; sauté diced red pepper and white parts of green onions for 1–2 min to retain crunch. Add peas and cook 1 more minute.,Step 4 – Scramble the eggs: Push veggies to one side, crack in eggs and scramble until just set.,Step 5 – Fry the rice: Add the cold jasmine rice, breaking up clumps. Stir‑fry, then add soy sauce and sriracha. Return chicken to the pan and toss for another minute.,Step 6 – Finish with sauce: Remove pan from heat. Pour most of the bang bang sauce over rice, gently fold to coat everything. Reserve a little sauce for drizzling at serving.
Notes
SAUCE CUSTOMIZATION: Adjust sriracha in both the rice and sauce to control heat.,PROTEIN VARIATIONS: Replace chicken with rotisserie chicken, tofu, or shrimp.,BEST RICE PRACTICE: Use cold, day‑old rice for the best texture. Fresh rice should be cooled uncovered to dry slightly.,STORAGE: Keeps in the fridge up to 4 days; portion and freeze up to 2 months.
