Description
Bold, spicy-sweet fried rice loaded with juicy chicken, fluffy eggs, and colorful veggies—better than takeout in one pan.
Ingredients
Scale
- 2 cups cooked rice (cold, day-old preferred)
- 1 lb chicken breast (cubed)
- 2 eggs
- 1/2 cup Bang Bang sauce (sweet chili + mayo + sriracha)
- 1 cup frozen peas and carrots
- 2 green onions (sliced)
- 2 cloves garlic (minced)
- 2 tbsp soy sauce or gluten-free tamari
- 1 tbsp sesame oil
- 1 tbsp olive oil
- Salt & black pepper to taste
Instructions
- Heat oil in a large skillet or wok over medium-high heat.
- Sauté chicken until golden and cooked through; remove and set aside.
- Add a little more oil, scramble eggs until just set, then push aside.
- Add garlic, peas, and carrots; cook until fragrant and heated through.
- Stir in rice, breaking up clumps, and cook until lightly crispy.
- Return chicken to pan, drizzle with soy sauce and Bang Bang sauce.
- Toss well, finish with sesame oil and green onions, and serve hot.
Notes
- Using day-old rice helps achieve the best texture.
- Adjust the amount of Bang Bang sauce to your spice preference.
- Feel free to add other vegetables like bell peppers or broccoli.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg