Ingredients

  • 1½ lb (700 g) boneless chicken, cubed
  • 3 cups cooked, chilled rice
  • 2 eggs
  • 1 cup peas
  • 1 cup diced carrots
  • 3 green onions, chopped
  • 2 tbsp oil
  • 2 tbsp soy sauce
  • 1 tbsp sweet chili sauce
  • Salt & black pepper

Bang Bang Sauce

  • ½ cup mayonnaise
  • 2 tbsp sweet chili sauce
  • 1 tbsp honey
  • 1 tsp sriracha or hot sauce

Method

  1. Season chicken with salt and pepper. Pan-fry in 1 tbsp oil until golden and cooked through. Set aside.
  2. Mix all Bang Bang sauce ingredients until smooth.
  3. Heat remaining oil. Scramble the eggs, then add carrots and peas; stir-fry for 2–3 minutes.
  4. Add chilled rice and soy sauce. Toss over high heat for 3–4 minutes.
  5. Return chicken to the pan and mix well.
  6. Drizzle in half the Bang Bang sauce and toss.
  7. Serve hot with the remaining sauce drizzled on top. Garnish with green onions.

Tip: Use cold, day-old rice for the best fried-rice texture.