Description
A delicious and spicy twist on classic fried rice featuring tender chicken coated in bang bang sauce.
Ingredients
Scale
- 1 ½ 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 (250 g) 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 more for garnish
- 1 teaspoon garlic, minced
- 4 cups long-grain white rice, cooked and cooled
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- 1 teaspoon lemon juice
- 2 tablespoons soy sauce
- ⅓ cup (45 g) frozen peas
Instructions
- In a large bowl, toss the cubed chicken with oil, paprika, garlic powder, salt, and pepper until evenly coated.
- Preheat air fryer to 400°F. Place chicken in a single layer in the air fryer basket. Air fry for 11–12 minutes, flipping halfway through, or until golden and cooked through to an internal temperature of 165°F.
- Add the cooked chicken to a medium bowl. Tent with aluminum foil to keep warm and set aside.
- In a large skillet over high heat, add 1 tablespoon sesame oil. Once hot, pour in the beaten eggs and sprinkle with salt. Scramble gently until just set into soft curds. Transfer eggs to a plate and set aside.
- Reduce heat to medium-high. Add remaining sesame oil, carrots, onion, and green onions. Cook for about 5 minutes, or until carrots are tender. Stir in garlic and cook 1 more minute.
- Add the cooled rice to the skillet. Break it up with a spatula and stir into the vegetables. Let cook for 2–3 minutes, stirring occasionally, until heated through.
- Add scrambled eggs, melted butter, lemon juice, soy sauce, and peas. Stir well and cook for 2–3 more minutes until everything is hot and evenly coated.
- Just before serving, toss the cooked chicken with ½ cup Bang Bang Sauce. Save the rest for drizzling.
- To serve, top the fried rice with the bang bang chicken. Drizzle with additional Bang Bang Sauce if desired. Garnish with extra green onions.
Notes
- Make sure the rice is fully cooled for best frying results.
- Adjust the spice level of the bang bang sauce to your taste.
- For a vegetarian option, substitute chicken with tofu or additional vegetables.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Air frying and skillet cooking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 220mg