Bang Bang Chicken Fried Rice (Print Version)
# Ingredients:
→ Seasoned chicken
01 -
1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
02 -
1 tablespoon vegetable oil
03 -
1 teaspoon paprika
04 -
1 teaspoon garlic powder
05 -
1 teaspoon kosher salt
06 -
½ teaspoon black pepper
07 -
1 cup bang bang sauce, divided
→ Flavorful fried rice
08 -
2 tablespoons sesame oil, divided
09 -
4 large eggs, beaten
10 -
½ teaspoon kosher salt
11 -
2 large carrots, diced
12 -
1 large white onion, diced
13 -
¼ cup green onions, diced, plus extra for garnish
14 -
1 teaspoon garlic, minced
15 -
4 cups long-grain white rice, cooked and cooled (preferably day-old)
16 -
¼ cup unsalted butter, melted
17 -
1 teaspoon fresh lemon juice
18 -
2 tablespoons soy sauce
19 -
⅓ cup frozen peas
# Instructions:
01 -
Toss the cubed chicken with vegetable oil, paprika, garlic powder, salt, and pepper until coated. Preheat air fryer to 400°F and cook chicken in a single layer for 11-12 minutes, flipping halfway through, until golden brown and reaches 165°F internally. Set aside in a bowl and cover with foil to keep warm.
02 -
Heat 1 tablespoon of sesame oil in a large skillet over high heat. Pour in beaten eggs, sprinkle with salt, and gently scramble until soft and fluffy. Transfer to a plate and set aside.
03 -
Reduce heat to medium-high and add remaining sesame oil to the skillet. Add diced carrots, onion, and green onions, cooking for about 5 minutes until carrots are tender and fragrant. Stir in minced garlic and cook for 1 additional minute.
04 -
Add the cooled rice to the skillet, breaking it up with a spatula and stirring it into the vegetables. Cook for 2-3 minutes, stirring occasionally, until heated through and slightly crispy.
05 -
Add the scrambled eggs, melted butter, lemon juice, soy sauce, and frozen peas to the skillet. Stir together and cook for 2-3 more minutes until well combined and heated through.
06 -
Toss the cooked chicken with ½ cup of bang bang sauce until coated. Serve the fried rice topped with sauced chicken, drizzle with additional sauce if desired, and garnish with extra green onions.