Takeout Can’t Compete With This

Ingredients

• 4 cups Cooked Day‑Old Rice (preferably refrigerated overnight)
• 1 pound Boneless Skinless Chicken Breast (cut into bite‑size pieces)
• 2 large Large Eggs (beaten with a pinch of salt)
• 3 tablespoons Mayonnaise (regular or light)
• 2 tablespoons Sweet Chili Sauce (store‑bought)
• 1 tablespoon Sriracha Sauce (adjust to heat preference)
• 1 medium Medium Onion (diced)
• 1 cup Frozen Peas and Carrots (thawed slightly)
• 2 stalks Green Onions (sliced, for garnish)
• 2 cloves Garlic (minced)
• 2 teaspoons Soy Sauce (regular or low‑sodium)
• 1 tablespoon Vegetable Oil (for cooking chicken)
• 1 tablespoon Olive Oil (for sautéing aromatics)
• to taste Salt
• to taste Black Pepper

Instructions

1. Make Bang Bang Sauce

   In a small mixing bowl combine mayonnaise, sweet chili sauce, and sriracha. Stir quickly until smooth.

   Time: PT2M

2. Scramble Eggs

   Beat the eggs with a pinch of salt, then pour into a hot non‑stick pan and scramble until firm. Transfer to a plate and set aside.

   Time: PT3M

   Temperature: medium heat

3. Cook Chicken

   Heat 1 tbsp vegetable oil in the skillet over medium‑high heat. Add the bite‑size chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 6 minutes. Remove and set aside.

   Time: PT6M

   Temperature: medium‑high heat

4. Sauté Onion and Garlic

   Add 1 tbsp olive oil to the same skillet, lower the heat to medium, then add diced onion and minced garlic. Cook, stirring frequently, for 3‑4 minutes until softened and fragrant. Reduce heat to avoid burning the garlic.

   Time: PT4M

   Temperature: medium heat

5. Add Peas and Carrots

   Stir in the frozen peas and carrots. Cook, stirring, for about 3 minutes until the vegetables are tender but still bright.

   Time: PT3M

   Temperature: medium heat

6. Stir‑Fry the Rice

   Add the day‑old rice to the skillet, breaking up any clumps. Let it sit for 1‑2 minutes, then stir‑fry for another minute so the rice gets a light crust.

   Time: PT3M

   Temperature: medium‑high heat

7. Re‑incorporate Chicken and Eggs

   Return the cooked chicken and scrambled eggs to the pan. Toss everything together until evenly distributed.

   Time: PT2M

   Temperature: medium heat

8. Add Bang Bang Sauce

   Pour the prepared bang‑bang sauce over the fried rice mixture. Stir quickly to coat all ingredients evenly.

   Time: PT2M

   Temperature: medium heat

9. Finish and Serve

   Turn off the heat, drizzle any remaining sauce on top, and garnish with sliced green onions. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

360

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Cooked Day‑Old Rice: cauliflower rice
• Instead of Boneless Skinless Chicken Breast: boneless chicken thighs, firm tofu
• Instead of Large Eggs: egg substitute, silken tofu
• Instead of Mayonnaise: Greek yogurt, sour cream
• Instead of Sweet Chili Sauce: honey sriracha, homemade sweet chili
• Instead of Sriracha Sauce: hot sauce, chili garlic sauce
• Instead of Medium Onion: shallots, green onions
• Instead of Frozen Peas and Carrots: fresh peas & carrots, mixed frozen vegetables
• Instead of Green Onions: chives, scallions
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Soy Sauce: tamari, coconut aminos
• Instead of Vegetable Oil: canola oil, peanut oil
• Instead of Olive Oil: vegetable oil, avocado oil
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Large Skillet or Wok
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Whisk or Fork (optional)
• Spatula or Wooden Spoon
• Measuring Spoons
• Serving Plate (optional)

Critical Steps — Do Not Skip

• Using day‑old, refrigerated rice prevents clumping.
• Do not burn the garlic; lower heat after adding.
• Cook chicken fully before removing to avoid undercooking.
• Add the bang‑bang sauce at the end to keep the coating creamy.

Chef Tips from the Video

• Day‑old rice is key for a fluffy fried rice texture.
• Use a wok or large skillet to achieve a true stir‑fry sear.
• Taste the sauce before adding; adjust sweetness or heat to your preference.
• Reserve a small amount of sauce for drizzling on the finished plate for extra flavor.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended due to mayonnaise‑based sauce; texture may separate.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the bang‑bang sauce and store it in a sealed jar for up to 5 days.
• Dice onion, mince garlic, and slice green onions ahead of time; keep refrigerated.
• Cook the rice a day ahead and refrigerate uncovered to dry out slightly.

Frequently Asked Questions