Ingredients:

  • 1/2 cup Kewpie Mayonnaise
  • 1/4 cup Thai Sweet Chili Sauce
  • 2 tbsp Sriracha
  • 1 tsp Rice Vinegar
  • 1/2 tsp Toasted Sesame Oil
  • 4 cups Cooked Jasmine Rice, chilled
  • 1 lb Chicken Breast, cubed
  • 3 tbsp Grapeseed oil
  • 3 Large Eggs, beaten
  • 1 cup Frozen Peas and Carrots, thawed
  • 3 cloves Garlic, minced
  • 1 tsp Fresh Ginger, grated
  • 2 tbsp Low-Sodium Soy Sauce
  • 3 Green Onions, sliced

Instructions:

  1. Whisk the 1/2 cup Kewpie Mayonnaise, 1/4 cup Thai Sweet Chili Sauce, 2 tbsp Sriracha, 1 tsp Rice Vinegar, and 1/2 tsp Toasted Sesame Oil in a small bowl.
  2. Heat 1 tbsp of grapeseed oil in your wok over high heat until a drop of water flicked onto the surface dances and evaporates instantly. Add the 1 lb of cubed chicken. Brown for 5-6 minutes until a deep golden crust forms. Remove chicken and set aside.
  3. Wipe the wok if needed, add 1 tbsp oil, and toss in the 1 cup thawed peas and carrots. Sauté for 2 minutes until the carrots are tender crisp. Push them to the side and add the 3 cloves minced garlic and 1 tsp grated ginger. Fry for 30 seconds until the fragrance fills the room.
  4. Push the vegetables to the edge. Pour the 3 beaten eggs into the center. Let them set for 15 seconds, then gently fold until soft ribbons form. Don't overcook them; they should still look slightly wet.
  5. Add the final 1 tbsp of oil and the 4 cups of chilled jasmine rice. Increase heat to maximum. Use your spatula to break up any clumps. Fry for 4-5 minutes until the grains begin to jump and pop in the pan.
  6. Pour the 2 tbsp of soy sauce over the rice, stirring constantly. The soy sauce should sizzle and evaporate almost immediately, seasoning every grain.
  7. Return the chicken to the pan. Turn the heat to medium low and pour in the Bang Bang sauce. Toss everything for 1 minute until the rice is velvety and glowing orange.
  8. Fold in the sliced green onions. Remove from heat immediately until the onions are just wilted but still bright green.