This takeout-style dish combines juicy, seasoned chicken breast pieces with a perfectly textured, savory fried rice. By using cold, day-old rice, the grains stay distinct and absorb the rich flavors of soy sauce and sesame oil without getting mushy. It’s a quick, high-protein family dinner that comes together in a single skillet or wok!
To give it that true “Bang Bang” flair shown in the glossy coating on the chicken in image_66.png, you can optionally whisk together a quick 3-ingredient sweet and spicy sauce (mayonnaise, sweet chili sauce, and sriracha) to drizzle over the meat right at the end.
Ingredients
1 ½ pounds skinless chicken breasts, diced into bite-size pieces
3 tbsp vegetable oil, divided (1 tbsp for chicken, 2 tbsp for rice)
1 tsp paprika
Salt & black pepper to taste
4 cups cooked rice (cold and day-old works best)
2 eggs, beaten
1 cup frozen peas and carrots mix
2 cloves garlic, minced
2 tbsp soy sauce
1 tbsp sesame oil
Green onions for garnish, optional
Instructions
1. Season and Sear the Chicken
In a mixing bowl, toss the diced chicken breasts with 1 tablespoon of vegetable oil, 1 teaspoon of paprika, salt, and black pepper until uniformly coated. Heat a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and cook for 5 to 6 minutes, stirring occasionally, until they are cooked through and have a beautiful, golden-seared exterior. Transfer the chicken to a plate and set aside.
2. Scramble the Eggs
Lower the skillet heat to medium. Pour in a tiny splash of vegetable oil if the pan is dry. Pour in the 2 beaten eggs. Quick-scramble them with a spatula until they are just set but still soft. Break them up into small pieces, remove them from the pan, and set them aside with the chicken.
3. Sauté the Aromatics and Veggies
Turn the heat back up to medium-high and add the remaining 2 tablespoons of vegetable oil to the pan. Add the minced garlic and the frozen peas and carrots mix. Stir-fry for 2 to 3 minutes until the vegetables are thawed and the garlic is highly fragrant.
4. Fry the Rice
Pour the 4 cups of cold rice directly into the pan with the vegetables. Use the back of your spatula to break up any large clumps of rice. Stir-fry continuously for 3 to 4 minutes so the rice grains can dry out slightly and toast in the hot oil.
5. Sauce and Season
Drizzle the 2 tablespoons of soy sauce and 1 tablespoon of sesame oil evenly over the rice. Toss everything together vigorously until the rice absorbs the liquid and turns a uniform, light golden-brown color.
6. Combine and Garnish
Return the cooked chicken and scrambled eggs back into the skillet with the fried rice. Toss for another 1 to 2 minutes until everything is thoroughly combined and piping hot, perfectly matching the colorful arrangement in image_66.png.
7. Serve Hot
Divide the fried rice into bowls. If desired, garnish generously with sliced green onions or a sweet chili drizzle for that extra restaurant-style finish.