Ingredients:
3 cups cooked jasmine rice (day-old, chilled)
2 cups cooked chicken breast, diced
2 tablespoons vegetable oil
3 cloves garlic, minced
1 small onion, finely chopped
1/2 cup carrots, diced
1/2 cup green peas
1/2 cup corn kernels
3 eggs, lightly beaten
3 green onions, sliced
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon butter
For the bang bang sauce:
1/3 cup mayonnaise
3 tablespoons sweet chili sauce
1–2 teaspoons sriracha (adjust to taste)
1 teaspoon honey
For garnish:
Sesame seeds
Extra green onions
Directions:
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add garlic and onion, sautéing until fragrant and slightly golden.
Toss in carrots, peas, and corn. Stir-fry for 2–3 minutes until slightly tender.
Push vegetables to one side and add beaten eggs. Scramble until softly set, then mix with vegetables.
Add diced chicken and stir well to combine.
Stir in the chilled rice, breaking up any clumps and mixing thoroughly.
Add soy sauce, sesame oil, and butter, tossing until the rice is evenly coated and heated through.
In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey to create the creamy bang bang sauce.
Pour the sauce over the fried rice and gently toss until everything is coated in a glossy, creamy layer.
Finish with green onions and sesame seeds, then serve hot.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 480 kcal | Servings: 4 servings