This recipe started as a weeknight rescue meal and quickly became a household favorite for its bold flavors and simple technique. I first put these ingredients together on a busy Tuesday evening when I had leftover rice in the fridge, one chicken breast, and a jar of sweet chili sauce. The creamy bang bang sauce I mixed from mayonnaise, sweet chili, and Sriracha transformed ordinary fried rice into something that tastes like a takeout favorite but faster and more personal. The texture is balanced: slightly crisped rice, tender diced chicken, soft scrambled eggs, and a sweet-spicy, silky coating that clings to every grain. What makes this dish special is how forgiving it is. Day-old rice yields the best results because it separates easily and crisps without steaming. The chicken cooks quickly and stays juicy when cut into small dice. The finishing sauce brings sweet, heat, and a glossy finish without overpowering the vegetables. I love how the green onions on top add freshness and a light crunch. Every time I make this, my family circles the stove; the first spoonful usually gets a quiet, satisfied pause and then requests for seconds.

Ingredients

• Cooked rice: Use 1 1/2 cups of cold, day-old white rice for best texture. Leftover long grain white rice or jasmine works well because the grains stay separate when frying.
• Chicken breast: One medium boneless, skinless chicken breast diced into 1/2-inch pieces. Smaller dice means faster cooking and tender bites; if buying packaged cuts, look for a 6 to 8 ounce piece.
• Eggs: Two large eggs beaten lightly. They add richness and pockets of soft curd that contrast nicely with crisped rice.
• Carrots: 1/2 cup diced carrots. Choose firm carrots and dice small so they cook quickly and add a subtle sweetness and color.
• Green peas: 1/3 cup frozen peas. No need to thaw; they rehydrate quickly in the hot pan and keep a fresh pop.
• Garlic: Two cloves minced finely. Fresh garlic gives aromatics and depth that powdered garlic cannot replicate.
• Green onions: Two stalks, sliced thin for garnish. Use both white and green parts for flavor and color.
• Soy sauce: Two to three tablespoons for seasoning. Use more or less to taste; low-sodium soy sauce is a great option to control salt.
• Oil: One tablespoon neutral oil such as canola or vegetable, plus more as needed for stir-frying.
• Bang bang sauce: 1/4 cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon Sriracha, and 1 teaspoon rice vinegar blended until smooth. This yields a creamy, sweet-spicy glaze that finishes the dish.
• Salt and pepper: To taste for seasoning the chicken and final adjustments.

Instructions

Make the bang bang sauce: In a small bowl combine 1/4 cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon Sriracha, and 1 teaspoon rice vinegar. Whisk until smooth and set aside. Taste and adjust heat by adding more Sriracha or mellow by increasing the mayonnaise. The vinegar brightens the sauce and prevents it from tasting too heavy. Cook the chicken: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat until shimmering. Add diced chicken in a single layer, season with salt and pepper, and cook 5 to 6 minutes, stirring occasionally, until the pieces are browned and register 165 degrees Fahrenheit inside. Remove the chicken to a plate and keep warm. Scramble the eggs: Reduce heat slightly, add a touch more oil if the pan is dry, pour in the beaten eggs, and scramble gently until just set but still tender, about 30 to 45 seconds. Transfer eggs to the plate with the chicken. Cooking them quickly maintains a soft texture. Sauté the vegetables: Add another drizzle of oil to the skillet and sauté diced carrots and minced garlic for 2 to 3 minutes until the carrots begin to soften and garlic is fragrant but not browned. Stir in the frozen peas and cook 30 to 60 seconds more to heat through. Fry the rice: Add the cold rice to the pan and increase heat to high. Break up any clumps with the back of a spoon and spread the rice across the pan to encourage light crisping. Stir-fry for 3 to 4 minutes until individual grains are heated and developing slight golden edges. Bring everything together: Return the chicken and eggs to the pan, add 2 to 3 tablespoons soy sauce, and toss thoroughly to combine. Taste and adjust seasoning; you can add up to a tablespoon more soy sauce if it needs salt. Finish with the sauce: Turn off the heat and pour the prepared bang bang sauce over the rice mixture. Toss quickly and thoroughly so the sauce coats the rice and ingredients without making the dish soggy. The residual heat will warm the sauce while keeping it glossy. Garnish and serve: Transfer to a serving dish or divide onto plates. Sprinkle sliced green onions over the top and serve immediately while the rice is hot and slightly crisp.

Storage Tips

To store, cool the fried rice to room temperature for no more than one hour and then transfer to an airtight container. Refrigerate for up to 3 days. For the best texture when reheating, warm a skillet over medium-high heat, add a small drizzle of oil, and stir-fry the rice until hot and slightly crisp again. If you stored the sauce separately, add it at the end and toss briefly to coat. For freezing, divide into portion-size containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating to keep the chicken tender.

Ingredient Substitutions

If you want to swap ingredients, try cooked brown rice or leftover quinoa instead of white rice; note that brown rice will need slightly longer cooking time to crisp. Use chopped rotisserie chicken to save time, and replace mayonnaise with plain Greek yogurt for a tangier, lighter sauce—reduce yogurt to 3 tablespoons as it is thinner. For a gluten-free version, substitute tamari or a gluten-free soy sauce. Vegetarians can replace chicken with extra-firm tofu, pan-fried until golden, and keep the eggs for ovo-vegetarian diets or omit and add extra vegetables for a vegan option.

Serving Suggestions

Serve this dish as a main with a simple side salad or steamed broccoli for contrast. For a fuller meal, add cucumber ribbons and pickled carrots on the side to cut through the richness. Garnish with toasted sesame seeds and a squeeze of lime for brightness. This dish also works well as a noodle swap: use cooked udon or lo mein in place of rice and toss with the same bang bang sauce for a different texture and presentation.

Cultural Background

Fried rice is a classic stir-fry technique that originated as a resourceful way to repurpose leftover grains across multiple Asian cuisines. The approach of high-heat stir-frying with aromatics like garlic and green onion is pan-Asian, while the bang bang sauce brings in a modern fusion twist that mixes creamy Western condiments with chili-based Asian flavors. The result is comfort food that borrows techniques and tastes from several traditions, reflecting how home cooks worldwide adapt dishes to what they have on hand.

Seasonal Adaptations

In spring and summer, swap frozen peas for fresh peas and add chopped snow peas or snap peas for crunch. In fall, substitute diced roasted sweet potato for carrots to add seasonal sweetness. For winter, incorporate sautéed mushrooms and a handful of spinach at the end to bring in hearty, leafy notes. Adjust the bang bang sauce by reducing Sriracha in warmer months or increasing it for cozy winter meals when you want more heat.

Meal Prep Tips

Portion the fried rice into individual airtight containers for grab-and-go lunches. Store the sauce separately in small jars so you can add it cold or warm it briefly in the microwave before tossing with the rice. To speed up weeknight cooking, pre-cook and dice chicken ahead of time and keep small containers of diced carrots and chopped green onions ready. Reheat in a wide skillet over medium-high heat for best texture instead of using a microwave.

Bring this recipe to your table when you want something quick, satisfying, and full of texture and flavor. It is an adaptable, reliable dish that turns simple ingredients into a celebratory plate, and I hope it becomes a comforting go-to in your kitchen as it did in mine.