Bang Bang Rice is a bold, flavor-packed fried rice made with tender chicken, scrambled eggs, peas, carrots, and a creamy sweet chili sriracha sauce. It’s quick, easy, and better than takeout.
INGREDIENTS
- 3 cups cold cooked rice
- 1 pound boneless skinless chicken breast diced
- 2 tablespoons vegetable oil
- 3 large eggs
- 1 onion diced
- 3 cloves garlic minced
- 1 cup frozen peas and diced carrots
- 2 green onions sliced
- ⅓ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 1 tablespoon sriracha more to taste
- 3 tablespoons soy sauce
DIRECTIONS
- Heat 1 tablespoon of vegetable oil in a large skillet over medium high heat.
- Add diced chicken and cook until golden brown and fully cooked through, about 5 to 7 minutes. Remove from the pan and set aside.
- In the same pan, crack in the eggs. Scramble gently until just set.
- Add the remaining tablespoon of oil. Sauté diced onion and garlic for about 2 minutes until fragrant. Add peas and carrots and cook until just tender.
- Add the cold rice to the pan. Break up any clumps and spread it out. Let it sit for short intervals to develop slight crispness before stirring.
- Add Soy Sauce
- Return the chicken and eggs to the pan. Stir to combine.
- In a separate bowl, whisk together: Mayonnaise, Thai sweet chili sauce and Sriracha
- Pour the sauce into the skillet. Stir until everything is evenly coated and heated through.
- Top with sliced green onions. Serve hot and enjoy.
