Bang Bang Chicken Fried Rice

Toss your cubed chicken with oil, paprika, garlic powder, salt, and pepper until every piece is beautifully coated. Preheat your air fryer to 400°F and cook the chicken in a single layer for 11-12 minutes, flipping halfway through, until it’s golden brown and reaches 165°F internally. Set aside in a bowl and cover with foil to keep warm.

Heat 1 tablespoon of sesame oil in a large skillet over high heat. Pour in those beaten eggs, sprinkle with salt, and gently scramble until they form soft, fluffy curds. Don’t overcook them – they’ll continue cooking later! Transfer to a plate and set aside.

Reduce heat to medium-high and add the remaining sesame oil to your skillet. Add the diced carrots, onion, and green onions, cooking for about 5 minutes until the carrots are tender and everything smells amazing. Stir in the garlic and cook for just 1 more minute until fragrant.

Add your cooled rice to the skillet, breaking it up with a spatula and stirring it into those beautiful vegetables. Let it cook for 2-3 minutes, stirring occasionally, until everything is heated through and the rice gets slightly crispy in spots.

Add back the scrambled eggs along with the melted butter, lemon juice, soy sauce, and frozen peas. Stir everything together well and cook for 2-3 more minutes until everything is hot and perfectly coated with all those delicious flavors.

Toss your cooked chicken with ½ cup of that incredible bang bang sauce until every piece is coated. Serve the fried rice topped with the sauced chicken, drizzle with additional sauce if desired, and garnish with extra green onions for that perfect pop of color and freshness!