Bang Bang Chicken Fried Rice
A quick and delicious meal combining tender chicken, colorful vegetables, and flavor-packed rice, perfect for busy nights.
Ingredients
Chicken and Seasoning
- 680 g boneless, skinless chicken breasts, cut into 2.5 cm cubes
- 15 ml vegetable oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 240 ml Bang Bang sauce, divided
- 30 ml sesame oil, divided
Fried Rice Components
- 4 large eggs, beaten
- 0.5 teaspoon kosher salt
- 2 large carrots, diced
- 1 large white onion, diced
- 60 ml green onions, diced, plus more for garnish
- 1 teaspoon garlic, minced
- 800 g cooked long-grain white rice, cooled
- 60 ml unsalted butter, melted
- 1 teaspoon freshly squeezed lemon juice
- 30 ml soy sauce
- 55 g frozen peas
Instructions
Cooking Chicken
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken cubes and season with paprika, garlic powder, kosher salt, and black pepper.
- Cook until browned and cooked through, then remove from the pan and set aside.
Cooking Vegetables and Eggs
- In the same skillet, add the sesame oil. Add the diced onions, carrots, and minced garlic, sautéing until the vegetables are soft.
- Push the vegetables to one side of the pan and pour in the beaten eggs. Scramble the eggs until fully cooked, then mix them in with the vegetables.
Combining Ingredients
- Add the cooked rice to the skillet along with half of the Bang Bang sauce, soy sauce, and peas.
- Stir well to combine all the ingredients and heat through.
- Finally, fold in the cooked chicken, fresh lemon juice, and additional green onions.
- Adjust seasoning to taste and serve warm.
Notes
Use day-old rice for the best texture. Adjust the amount of Bang Bang sauce to suit your taste and feel free to add your favorite vegetables or proteins.