Prepare the Bang Bang sauce: In a small bowl, mix mayonnaise, sweet chili sauce, sriracha, soy sauce, and rice vinegar. Stir until smooth and creamy. Taste and adjust the spice level by adding more sriracha if you prefer it spicier. Set the sauce aside so the flavors can blend while you cook the rice.

Cook the eggs: Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Pour in the beaten eggs and gently scramble them until just cooked through. Break them into small pieces while cooking. Once done, remove the eggs from the pan and set them aside.

Sauté the aromatics and vegetables: In the same pan, add the remaining oil. Add minced garlic and cook for about 20–30 seconds until fragrant, being careful not to burn it. Then add the diced carrots and peas. Stir-fry for 2–3 minutes until the vegetables are slightly tender but still bright in color.

Add the chicken and rice: Stir in the cooked chicken and mix well with the vegetables. Add the cold rice, breaking up any clumps with your spatula. Cook for 3–5 minutes, stirring frequently, so the rice heats evenly and begins to slightly toast for extra flavor. Make sure everything is well combined.

Season the fried rice: Drizzle soy sauce over the rice mixture and sprinkle with a little salt and black pepper if needed. Continue stirring so the seasoning spreads evenly throughout the dish. Return the scrambled eggs to the pan and mix gently.

Add the Bang Bang flavor: Turn the heat to low. Add about half of the Bang Bang sauce to the rice and stir thoroughly until everything is evenly coated. Taste and add more sauce if you want a stronger flavor. Cook for another 1–2 minutes, allowing the sauce to slightly warm and blend into the rice.

Finish and serve: Turn off the heat and sprinkle sliced green onions on top. Serve warm, with extra Bang Bang sauce drizzled over each portion if desired for added creaminess and spice.