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