Instructions
Toss the cubed chicken with oil, paprika, garlic powder, salt, and pepper. Preheat air fryer to 400°F and cook chicken in a single layer for 11-12 minutes, flipping halfway through, until golden and cooked to 165°F. Set aside in a bowl covered with foil to keep warm.
Heat 1 tablespoon sesame oil in a large skillet over high heat. Pour in beaten eggs, sprinkle with salt, and scramble gently until just set into soft curds. Transfer to a plate and set aside.
Reduce heat to medium-high and add remaining sesame oil. Add carrots, onion, and green onions, cooking for about 5 minutes until carrots are tender. Stir in garlic and cook 1 more minute.
Add the cooled rice to the skillet, breaking it up with a spatula and stirring into the vegetables. Let cook for 2-3 minutes, stirring occasionally, until heated through.
Add scrambled eggs, melted butter, lemon juice, soy sauce, and peas. Stir well and cook for 2-3 more minutes until everything is hot and evenly coated.
Toss the cooked chicken with ½ cup Bang Bang sauce. Serve the fried rice topped with the sauced chicken, drizzle with remaining sauce if desired, and garnish with extra green onions.
Notes
Make sure to use day-old, cooled rice for the best fried rice texture – fresh rice can get mushy.
You can cook the chicken in a skillet instead of an air fryer – just cook for 6-8 minutes over medium-high heat, turning occasionally.
The Bang Bang sauce is key to this dish – it’s usually a sweet and spicy mayo-based sauce.
Tools You’ll Need
Air fryer (or large skillet)
Large skillet or wok
Large mixing bowl
Spatula
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
