Prepare Bang Bang Sauce by whisking together mayonnaise, sweet chili sauce, Sriracha, and rice vinegar in a small bowl.

Cook chicken in a large skillet with neutral oil over medium-high heat for 5–6 minutes, until golden brown.

Scramble eggs in the same skillet for about 2 minutes until just set, then transfer to the plate with the chicken.

Sauté finely diced carrots and minced garlic in the pan for 2–3 minutes until fragrant; then add green peas.

Stir-fry day-old cooked rice in the skillet for 3–4 minutes until hot and slightly crispy.

Combine sautéed chicken and eggs with the rice, adding soy sauce and mixing well.

Drizzle prepared Bang Bang sauce over the mixture and toss until fully coated.

Garnish with sliced green onions before serving.