Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add diced chicken and sauté for 5–6 minutes until golden brown. Remove chicken and set aside.

Return the skillet to heat, crack in 2 eggs, and scramble until just set and fluffy. Remove and set aside with chicken.

Add another tablespoon of vegetable oil to the skillet. Toss in frozen peas and carrots, stirring for 3–4 minutes until tender.

Add the cold cooked jasmine rice to the skillet, breaking up clumps, and cook for 2–3 minutes, looking for slight crispiness.

Return the chicken and scrambled eggs back into the skillet with the rice, stir for 1–2 minutes until mixed and heated.

In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, and soy sauce until smooth.

Pour the Bang Bang sauce over the rice mixture, tossing together for another 2 minutes, making sure everything is coated.

Sprinkle sliced green onions over the top, give it a gentle toss, and serve hot straight from the skillet.