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.
Step 02:
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.
Step 03:
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.
Step 04:
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.
Step 05:
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.
Step 06:
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.
Notes
Use day-old, cooled rice for the best fried rice texture to avoid mushiness.
If an air fryer is unavailable, cook the chicken in a skillet for 6-8 minutes over medium-high heat, turning occasionally.
The Bang Bang sauce is a sweet and spicy mayo-based sauce integral to this dish.
