Ingredients

Scale

2 cups cooked jasmine rice (preferably chilled)
2 boneless, skinless chicken breasts, diced
2 tablespoons vegetable oil
2 cloves garlic, minced
1/2 cup diced bell pepper (any color)
1/2 cup frozen peas and carrots mix
2 eggs, lightly beaten
3 green onions, sliced
3 tablespoons soy sauce
2 tablespoons bang bang sauce (store-bought or homemade*)
Salt and pepper, to taste
Sesame seeds and extra green onions (for garnish)

*Homemade Bang Bang Sauce:

1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha (adjust for spice preference)
1 teaspoon honey

Instructions

Prepare Bang Bang Sauce:
In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey. Set aside.

Cook Chicken:
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through, about 5–6 minutes. Remove chicken from pan and set aside.

Cook Veggies and Eggs:
Add remaining 1 tablespoon oil to the pan. Sauté garlic and bell pepper for 2 minutes. Push veggies to one side, pour beaten eggs into the empty side, scramble until cooked.

Combine Rice:
Add chilled rice, cooked chicken, peas and carrots, soy sauce, and bang bang sauce to the skillet. Stir-fry everything together for 3–5 minutes until well mixed and heated through.

Serve:
Garnish with sliced green onions and sesame seeds. Enjoy hot!