Instructions
Step 1: In a small bowl, mix together the Bang Bang sauce ingredients until smooth. Set aside.
Step 2: Heat 1 tablespoon sesame oil in a large skillet or wok over medium heat. Add beaten eggs and scramble until just set. Remove and set aside.
Step 3: Add the remaining sesame oil to the skillet and stir-fry peas, carrots, and scallions for 2–3 minutes.
Step 4: Add chilled rice and stir-fry until heated through and slightly crispy, about 3–4 minutes.
Step 5: Add cooked chicken and return scrambled eggs to the skillet. Stir everything to combine.
Step 6: Drizzle Bang Bang sauce over the mixture and toss until evenly coated.
Step 7: Serve hot, garnished with extra scallions or sesame seeds if desired.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave, and add a splash of water if the rice seems dry. Not recommended for freezing due to the sauce’s texture.
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