Steps
Toss the cubed chicken with vegetable oil, paprika, garlic powder, salt, and black 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 kosher salt, and scramble gently until just set into soft curds. Transfer to a plate and set aside.
Reduce heat to medium-high and add the remaining sesame oil. Add diced carrots, white onion, and green onions, cooking for about 5 minutes until carrots are tender. Stir in minced 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 fried rice topped with sauced chicken, drizzle with remaining sauce if desired, and garnish with extra green onions.
Steps
Toss the cubed chicken with vegetable oil, paprika, garlic powder, salt, and black 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 kosher salt, and scramble gently until just set into soft curds. Transfer to a plate and set aside.
Reduce heat to medium-high and add the remaining sesame oil. Add diced carrots, white onion, and green onions, cooking for about 5 minutes until carrots are tender. Stir in minced 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 fried rice topped with sauced chicken, drizzle with remaining sauce if desired, and garnish with extra green onions.
