Description
This Bang Bang Fried Rice combines tantalizing Thai flavors with classic comfort, featuring crispy chicken, vibrant vegetables, and a creamy sauce.
Ingredients
Scale
- 3 cups cold cooked jasmine rice
- 1 pound boneless skinless chicken breast, diced
- 2 tablespoons vegetable oil
- 2 large eggs
- 1 cup frozen peas and diced carrots
- 2 green onions, sliced
- 1/3 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon sriracha (more to taste)
- 1 tablespoon soy sauce
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once shimmering, add the diced chicken and cook until golden brown and completely cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside.
- In the same skillet, crack the eggs and scramble gently. Cook until just set, roughly 1-2 minutes. Remove and combine with the cooked chicken.
- Add the remaining oil to the pan. Toss in the frozen peas and carrots, sautéing for 2-3 minutes until just tender.
- Gently add your cold cooked rice, breaking up any clumps. Spread the rice evenly in the pan, allowing it to crisp slightly for about 2-3 minutes.
- Return the cooked chicken and eggs to the pan, stirring to integrate all the beautiful flavors.
- In a bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, and soy sauce. Pour this into the pan, stirring until everything is evenly coated and heated through, about 1-2 more minutes.
- Just before serving, sprinkle with sliced green onions and enjoy it hot.
Notes
Use cold, day-old rice for best results. Consider customization options such as swapping chicken for shrimp or tofu.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 100mg