Chicken Fried Rice Dish (Print Version)

# Ingredients:

→ Chicken Prep

01 - 680 g chicken breasts, skinless, boneless, and diced into 2.5 cm chunks
02 - 15 ml cooking oil
03 - 5 g smoked paprika
04 - 3 g powdered garlic
05 - 6 g coarse salt
06 - 1.5 g black pepper, ground
07 - 240 ml Bang Bang sauce, split into portions

→ Rice and Veggies

08 - 30 ml toasted sesame oil, split into two parts
09 - 4 large eggs, whisked well
10 - 2.5 g coarse salt
11 - 2 carrots, large, finely diced
12 - 1 white onion, large, minced
13 - 60 ml diced green onions, save extra for topping
14 - 5 g garlic, finely chopped
15 - 700 g cooked white rice (long-grain), cooled beforehand
16 - 60 ml melted butter, unsalted
17 - 5 ml fresh lemon juice
18 - 30 ml soy sauce
19 - 53 g frozen green peas

# Instructions:

01 - Blend chicken chunks with oil, paprika, garlic powder, salt, and pepper in a bowl. Heat air fryer to 200°C. Spread chicken evenly in the fryer and cook for 11–12 minutes, flipping at the halfway point, until golden and its internal temp hits 74°C. Cover in foil afterward to keep them warm.
02 - Warm 15 ml sesame oil in a big pan over high heat. Pour in the beaten eggs, sprinkle with salt, and scramble softly until they're in chunky curds. Move eggs to a dish and set them aside.
03 - Lower heat to medium-high, add the rest of the sesame oil to the same pan. Toss in carrots, diced onion, and green onions, cooking for 5 minutes until carrots are soft. Stir in minced garlic for another minute.
04 - Add the cooled rice to the veggies in the pan, breaking apart clumps using a spatula. Cook and stir for 2–3 minutes until it's all hot and blended well.
05 - Stir in scrambled eggs, melted butter, a dash of lemon juice, soy sauce, and peas. Keep mixing and cooking for another 2–3 minutes until it's all warm and mixed evenly.
06 - Coat cooked chicken in 120 ml Bang Bang sauce. Plate the fried rice and place sauced chicken on top. Drizzle remaining sauce over the dish and sprinkle green onions as garnish.

# Notes:

01 - Chilled, day-old rice works best for stir-frying without clumps.