Ingredients
Scale
- 3 cups cooked jasmine rice, preferably day-old
- 1 tablespoon vegetable oil (or avocado oil for a healthier option)
- 2 cloves garlic, finely minced
- 1 small onion, diced
- 1 cup cooked chicken breast, shredded or diced (optional)
- 1 cup frozen peas and carrots, thawed
- 2 large eggs, lightly beaten
- 3 green onions, sliced thin
- For the Bang Bang Sauce:
- 1/4 cup mayonnaise (use vegan mayo as a substitute)
- 2 tablespoons sweet chili sauce
- 1 teaspoon sriracha (adjust to taste)
- 1 teaspoon soy sauce or tamari
- 1 teaspoon lime juice
- Salt and pepper, to taste
- Optional garnish: chopped cilantro, sesame seeds, or crushed peanuts
Instructions
- Start by prepping all your ingredients—mince the garlic, dice the onion, slice the green onions, and if you’re using chicken, shred or dice it into bite-sized pieces. Having everything ready makes the cooking process smooth and joyful, just like my mom Elena always said: “Prep is love.”
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Once shimmering, add the minced garlic and diced onion. Sauté for about 2-3 minutes until fragrant and translucent, stirring often to prevent burning.
- Add the shredded chicken (if using) and the thawed peas and carrots to the pan. Cook for another 3-4 minutes until heated through and the vegetables are tender but still vibrant. This reminds me of my days in Italy, where fresh vegetables were always quick-fried to keep their brightness.
- Push the ingredients to one side of the pan and pour the beaten eggs into the cleared space. Scramble gently until just set, then mix everything together. This technique ensures fluffy eggs that melt into the rice, much like my grandmother’s delicate touch with eggs in her frittatas.
- Add the cold, day-old jasmine rice to the pan. Break up any clumps with your spoon or spatula, making sure the rice gets evenly coated and heated through—this usually takes about 5-7 minutes. Using cold rice is a trick I learned from my travels; it prevents mushiness and gives you that perfect fried texture.
- Meanwhile, whisk together the Bang Bang sauce ingredients—mayonnaise, sweet chili sauce, sriracha, soy sauce, and lime juice—in a small bowl. Adjust the sriracha based on your spice preference; my daughters love it mild, but I like a little extra kick!
- Pour the sauce over the rice mixture and toss well to combine, coating every grain and ingredient in that creamy, spicy goodness. Taste and season with salt and pepper as needed.
- Turn off the heat and stir in the sliced green onions for a fresh pop of color and flavor.
- Serve immediately, garnished with your choice of chopped cilantro, sesame seeds, or crushed peanuts for an added crunch, just as my Nonna Rosa would finish a dish with a sprinkle of fresh herbs from her garden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
