Bang Bang Chicken Fried Rice

A flavor-packed chicken fried rice with garlic, ginger, scrambled egg and bold bang bang sauce all made quickly in your pressure cooker or skillet.

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Prep Time 15

Cook Time 15

Total Time 30

Servings 6 people

Calories 520 kcal

Equipment

1 Mixing bowl for mixing bang bang sauce

Ingredients

Main ingredients

2 skinless, boneless chicken breasts season well with salt and pepper
Salt and freshly ground black pepper to taste
2 tablespoons avocado oil plus extra for frying
3 cups cooked white rice cold rice best
2 tablespoons garlic paste
2 tablespoons ginger paste
1 large egg beaten
2 teaspoons low-sodium soy sauce plus extra to taste
2 teaspoons sesame oil plus extra to drizzle
2 green onions chopped
½ cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon hot sauce

Instructions

Season chicken breasts with salt and pepper.
Sauté in avocado oil until golden brown and cooked through, 5-7 minutes per side. Let rest.
Add garlic and ginger paste to the skillet, sauté for 1-2 minutes until fragrant.
Push aromatics aside, scramble the beaten egg gently until just set.
Add cooked rice and stir to incorporate egg and aromatics.
Drizzle in soy sauce and sesame oil. Stir-fry for 3-5 minutes until hot.
Slice rested chicken, add to rice and mix well.
Adjust seasoning with extra soy sauce or sesame oil if needed.
Top with chopped green onions before plating.
Mix mayonnaise, sweet chili sauce, and hot sauce for bang bang sauce and drizzle over final dish.

Notes

You can substitute rotisserie chicken and pre-cooked rice to speed it up. Natural release is important to keep your chicken juicy when pressure cooking.