- Prep and Air Fry the Chicken:
- Mix diced chicken with vegetable oil paprika garlic powder kosher salt and black pepper in a large bowl. Preheat the air fryer to two hundred four degrees Celsius or four hundred degrees Fahrenheit. Arrange chicken cubes in a single layer in the fryer basket. Cook for eleven to twelve minutes turning once halfway through until golden browned and fully cooked to thermometer temperature of seventy-four degrees Celsius or one hundred sixty-five degrees Fahrenheit. Transfer chicken to a bowl and cover with foil to keep warm.
- Scramble the Eggs:
- Heat one tablespoon of sesame oil in a big skillet or wok set over high heat. Pour in the beaten eggs seasoned with kosher salt. Stir gently until soft fluffy curds form and eggs are just set. Slide eggs onto a plate and set aside.
- Sauté the Vegetables:
- Lower heat to medium-high. Add the second tablespoon of sesame oil to the skillet. Toss in diced carrots white onion and green onion. Cook for about five minutes stirring often until carrots become tender and onions are fragrant. Stir in minced garlic and sauté for one extra minute for maximum flavor.
- Fry the Rice:
- Add the cooled cooked long-grain white rice to the pan. Use a spatula to break up any clumps and mix thoroughly with the vegetables. Keep stirring for two to three minutes so the rice heats evenly.
- Combine and Season Everything:
- Return scrambled eggs to the skillet with rice. Pour in melted unsalted butter freshly squeezed lemon juice soy sauce and frozen peas. Mix everything gently but thoroughly to coat every grain and let the flavors come together over medium heat for two to three minutes until hot and well blended.
- Sauce and Serve:
- Toss cooked chicken cubes with roughly half of the Bang Bang sauce until well coated. Plate your fried rice first then top with the saucy chicken. Drizzle any remaining sauce over the top and scatter extra green onions for a colorful finish.
Pin it Big thanks to the green onions here which lift the whole dish especially when added fresh on top at the end. My son always sneaks the sauciest pieces of chicken and claims this is his ultimate comfort meal which makes it all worth it.
Storage Tips
This fried rice keeps well in an airtight container in the fridge for up to four days. Reheat gently in a skillet with a splash of water or microwave until piping hot. If prepping ahead keep the chicken and rice separate so the coating stays crisp.
Ingredient Substitutions
Swap chicken thighs for more juicy results or use tofu for a vegetarian spin. If you do not have Bang Bang sauce mix mayonnaise with sriracha a touch of honey and rice vinegar. Brown rice works well instead of white and you can add bell peppers for extra crunch.
Serving Suggestions
Serve this with a simple cucumber salad or quick pickled vegetables to balance the richness. Turn leftovers into fried rice-stuffed lettuce wraps for a fun twist. It stands alone for dinner but pairs well with miso soup or steamed edamame for a takeout-style feast.
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