Step-by-Step Instructions
Season the chicken
Toss your chicken pieces with oil and all the seasonings in a big bowl until everything's coated evenly. Don't skip this step because it's what makes the chicken actually taste good instead of just being bland protein sitting on top of rice.
Cook the chicken
If you have an air fryer, use it because the chicken comes out perfectly crispy. Otherwise, a regular skillet works fine - just cook the pieces until they're golden brown all over and cooked through. This takes maybe eight minutes if you don't overcrowd the pan.
Start the rice base
Heat up your biggest skillet or wok with some sesame oil until it's really hot. Pour in beaten eggs with a pinch of salt and scramble them gently until they're just set but still soft. Take them out and set aside because they'll finish cooking when you add them back later.
Cook the vegetables
Add more oil to the same pan and throw in diced carrots and onion. Cook them for about five minutes until the carrots start getting tender but still have some bite. Add minced garlic at the end so it doesn't burn and get bitter.
Add the rice
This is where having day-old rice really matters. Add it to the pan and break up any clumps with your spatula. Let it sit for a couple minutes to get slightly crispy on the bottom, then stir and repeat. This creates different textures in the rice that make it more interesting.
Bring it together
Add back the scrambled eggs along with melted butter, soy sauce, lemon juice, and frozen peas. Stir everything together and let it cook for another few minutes until the peas are heated through and everything's well mixed.
Finish with sauce
Toss the cooked chicken with about half the bang bang sauce, then pile it on top of the fried rice. Drizzle more sauce over everything and sprinkle with green onions for color and freshness.
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