Bang Bang Chicken Fried Rice
A quick and easy pressure cooker fried rice with tender chicken, garlic, ginger, soy flavor, and a creamy spicy Bang Bang sauce.
Equipment
- 1 Pressure cooker with sauté mode or use stove-top skillet
Ingredients
Main Ingredients
- 2 Chicken breasts skinless, boneless
- Salt to taste
- Black pepper freshly ground, to taste
- 2 tablespoons Avocado oil plus more as needed
- 3 cups Cooked white rice cooled
- 2 tablespoons Garlic paste
- 2 tablespoons Ginger paste
- 1 Egg large, beaten
- 2 tablespoons Low-sodium soy sauce or to taste
- 1 tablespoon Sesame oil
- 2 Green onions chopped
- ½ cup Mayonnaise for Bang Bang sauce
- 2 tablespoons Sweet chili sauce for Bang Bang sauce
- 1 tablespoon Hot sauce like Tabasco, to taste
Instructions
Instructions
- Season chicken breasts with salt and pepper on all sides.
- Heat 2 tablespoons avocado oil in pressure cooker on sauté mode or skillet on stove. Sear chicken for 6-8 minutes each side until golden brown. Remove and rest 5 minutes, then dice.
- Add more oil if needed. Sauté garlic paste and ginger paste for 1-2 minutes until fragrant.
- Add cooked rice and fry until warm and slightly crispy.
- Push rice aside and add beaten egg. Scramble until mostly cooked, then stir egg into rice.
- Drizzle soy sauce and sesame oil over mixture and stir well.
- Add diced chicken back in and mix to combine everything evenly.
- Sprinkle chopped green onions on top right before serving.
- For Bang Bang sauce, mix mayonnaise, sweet chili sauce, and hot sauce. Drizzle on top or serve on side.
Notes
Pre-cooked rotisserie chicken can be used to save time. Day-old rice is best; chill fresh rice if needed before using. Adjust hot sauce to your spice preference. Rice reheats best with splash of water and medium heat.