Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

For the Chicken

• 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Fried Rice

• 4 cups cooked jasmine rice (cold, day-old rice works best)
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 small onion, diced
• 2 medium carrots, diced
• 1 cup frozen peas
• 3 large eggs, lightly beaten
• 4 green onions, sliced

Bang Bang Sauce

• ½ cup mayonnaise
• ¼ cup sweet chili sauce
• 2 tablespoons sriracha (adjust to taste)
• 1 tablespoon honey
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil (optional)

Fried Rice Seasoning

• 3 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• ½ teaspoon ground ginger
• ¼ teaspoon black pepper

Instructions

1. Make the Sauce

In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and sesame oil. Refrigerate until needed.

2. Cook the Chicken

1. Season chicken with garlic powder, onion powder, paprika, salt, and pepper.
2. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
3. Cook chicken for 6–8 minutes, turning occasionally, until golden and cooked through (internal temperature of 165°F/74°C).
4. Remove from the pan and set aside.

3. Cook the Vegetables

1. Add 2 tablespoons oil to the skillet.
2. Sauté onion and carrots for 3–4 minutes.
3. Add garlic and cook for 30 seconds.
4. Stir in peas.

4. Scramble the Eggs

Push vegetables to one side of the pan. Pour beaten eggs into the empty side and scramble until just set. Mix with the vegetables.

5. Fry the Rice

1. Add cold cooked rice.
2. Break up any clumps.
3. Stir in soy sauce, oyster sauce, sesame oil, ginger, and black pepper.
4. Cook for 4–5 minutes until the rice is hot and lightly crisped.

6. Finish

1. Return chicken to the skillet.
2. Toss everything together.
3. Drizzle half the Bang Bang sauce over the rice and mix gently.
4. Garnish with sliced green onions.
5. Serve with the remaining sauce drizzled over the top.

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Nutrition Information (Approximate Per Serving)

• Calories: 640
• Protein: 36 g
• Carbohydrates: 44 g
• Fat: 34 g
• Saturated Fat: 6 g
• Cholesterol: 180 mg
• Fiber: 3 g
• Sugar: 9 g
• Sodium: 930 mg

Nutrition values are estimates and vary based on ingredient brands and portion sizes.

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Allergen Information

Contains:

• Eggs (eggs, mayonnaise)
• Soy (soy sauce, oyster sauce)
• Wheat/Gluten (traditional soy sauce and oyster sauce may contain wheat)

Does not normally contain:

• Peanuts
• Tree nuts

To make it gluten-free:

• Use gluten-free soy sauce (tamari) and gluten-free oyster sauce.

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Tips for Success

• Day-old cold rice gives the best texture.
• Cook over medium-high heat for authentic fried rice flavor.
• Don’t overcrowd the pan.
• Add more sriracha if you like it extra spicy.
• For extra flavor, drizzle with a little chili crisp before serving.

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Variations

• Substitute shrimp for chicken.
• Use leftover rotisserie chicken.
• Add broccoli, corn, mushrooms, or bell peppers.
• Replace white rice with brown rice or cauliflower rice.
• Make it vegetarian by omitting the chicken and adding tofu.

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Storage

Refrigerator: Up to 4 days in an airtight container.

Freezer: Up to 2 months.

Reheating: Microwave in 30-second intervals, stirring between each, or reheat in a skillet with a splash of water.

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Frequently Asked Questions

Q: Can I use freshly cooked rice?
Yes, but spread it on a baking sheet and cool it completely before frying to prevent it from becoming mushy.

Q: Why is my fried rice sticky?
Warm or freshly cooked rice contains more moisture. Cold, day-old rice produces a better texture.

Q: Can I make this ahead of time?
Yes. Prepare the fried rice and sauce separately, then combine when reheating.

Q: How spicy is Bang Bang sauce?
It’s mildly spicy. Reduce the sriracha for a milder version or increase it for extra heat.

Q: Can I use chicken thighs?
Absolutely. Boneless, skinless chicken thighs are juicier and work very well.

Q: What can I serve with it?

• Egg rolls
• Crab rangoon
• Steamed broccoli
• Asian cucumber salad
• Dumplings