Main Instructions

• In a bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and rice vinegar until smooth and creamy; set aside.
• Heat oil in a skillet over medium-high heat. Sauté diced chicken until browned and cooked through, about 5–6 minutes. Remove the chicken from the skillet and set aside.
• In the same pan, add a touch more oil if needed, and pour in the lightly beaten eggs. Scramble until just set but still creamy; then, set aside with the chicken.
• Add more oil if necessary, then toss in diced carrots and minced garlic. Sauté everything until the carrots are tender, about 2–3 minutes. Add green peas and cook for another minute.
• Increase the heat to high, and add the cold, day-old rice to the pan. Stir-fry, breaking up any clumps, until the rice is heated through and slightly crispy, about 3–4 minutes.
• Return the cooked chicken and scrambled eggs to the skillet with the rice. Pour in soy sauce and mix until everything is evenly combined and heated.
• Pour the prepared Bang Bang sauce over the rice mixture, gently stirring until every grain is coated and the mixture is heated through.
• Top your creation with sliced green onions for a fresh finish, then serve hot.