Bang Bang Chicken Fried Rice
Ingredients:
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup bang bang sauce, divided
- 2 tablespoons sesame oil, divided
- 4 large eggs, beaten
- ½ teaspoon kosher salt
- 2 large carrots, diced
- 1 large white onion, diced
- ¼ cup green onions, diced, plus extra for garnish
- 1 teaspoon garlic, minced
- 4 cups long-grain white rice, cooked and cooled (preferably day-old)
- ¼ cup unsalted butter, melted
- 1 teaspoon fresh lemon juice
- 2 tablespoons soy sauce
- ⅓ cup frozen peas
Directions:
1. In a medium bowl, combine chicken cubes with vegetable oil, paprika, garlic powder, kosher salt, and black pepper. Toss to coat evenly.
2. Heat a large skillet or wok over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 6-8 minutes. Stir in half of the bang bang sauce, coating the chicken well. Remove the chicken from the skillet and set aside.
3. In the same skillet, heat 1 tablespoon of sesame oil over medium heat. Add beaten eggs and salt, scrambling gently until just set. Remove eggs and set aside.
4. Add the remaining tablespoon of sesame oil to the skillet. Sauté carrots, onion, and minced garlic until softened, about 4-5 minutes.
5. Stir in the cooked rice, melted butter, lemon juice, and soy sauce. Cook, stirring frequently, until the rice is heated through and well combined with the vegetables.
6. Add frozen peas, cooked eggs, green onions, and the cooked chicken back to the skillet. Pour the remaining bang bang sauce over the mixture and stir to combine everything evenly. Cook for another 2-3 minutes until everything is hot.
7. Garnish with extra green onions before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 520 kcal | Servings: 4 servings
Tips:
Use day-old rice to achieve the best texture and avoid sogginess in fried rice.
Add a splash of soy sauce gradually to control the saltiness and flavor balance.