Ingredients:

  • 1/2 cup mayonnaise (preferably Japanese Kewpie)
  • 1/4 cup Thai sweet chili sauce
  • 1.5 tablespoons Sriracha
  • 1 teaspoon honey
  • 1 teaspoon rice vinegar
  • 4 cups chilled jasmine rice
  • 1 lb chicken breast, cut into 1/2 inch cubes
  • 3 large eggs, lightly beaten
  • 3 tablespoons neutral oil (Grapeseed or Avocado oil)
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 cup frozen peas and carrots, thawed
  • 3 stalks green onions, thinly sliced

Instructions:

  1. In a small mixing bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar until smooth. Reserve half for drizzling at the end.
  2. Heat 1 tablespoon of neutral oil in the wok until wisps of smoke appear. Add the chicken and cook for 3 mins until golden and opaque. Remove and set aside.
  3. Add the remaining oil, then toss in the garlic, ginger, and the white parts of the green onions. Stir for 30 seconds until the kitchen smells fragrant.
  4. Toss in the peas and carrots. Sauté for 1 minute until they start to slightly brown around the edges.
  5. Add the chilled rice. Use your spatula to press the rice against the hot metal. Cook for 3 mins until you hear the rice popping and crackling.
  6. Push the rice to the sides to create a well. Pour in the beaten eggs. Let them sit for 15 seconds, then gently scramble until just set but still glossy.
  7. Return the chicken to the pan. Drizzle with soy sauce and the first half of the bang bang sauce.
  8. Stir everything together over high heat for 1 minute until the sauce glazes the rice and the color is uniform.
  9. Turn off the heat. Stir in the toasted sesame oil and half of the green onion tops.
  10. Divide into bowls and drizzle with the reserved sauce. Top with the remaining green onions for a fresh, sharp finish.