1. Heat a large skillet or wok over medium-high heat and add the vegetable oil. Once shimmering, pour in the beaten eggs and scramble gently until just set. Remove the eggs from the pan and set aside.
2. Add the chopped onion to the skillet and sauté for 2-3 minutes until translucent and fragrant, stirring often to avoid browning.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant, but be careful not to burn it.
4. Toss in the thawed peas and carrots, stirring to warm through for about 2 minutes.
5. Add the cooked rice to the pan, breaking up any clumps with your spatula. Stir-fry everything together for 5-6 minutes, letting the rice get a little toasty on the bottom—this is where the flavor deepens, just like the crust on Mama Lu’s Sunday pot roast.
6. Return the scrambled eggs to the pan along with the shredded chicken (if using) and the white parts of the green onions. Stir to combine and heat through for another minute.
7. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and garlic powder to create your bang bang sauce. Taste and adjust the heat or tang to your liking.
8. Remove the pan from heat and drizzle the bang bang sauce over the fried rice. Toss gently to coat everything evenly—this sauce is where the magic happens.
9. Garnish with the green parts of the sliced green onions and serve immediately, savoring every bite with the kind of gratitude that comes from cooking with heart.

Growing up, Mama Lu never measured a thing. She’d say, “Cooking is like telling a story—feel it in your bones, taste it with your tongue.” That’s why this recipe is as much about the method as the ingredients. Let the rice sizzle a little, listen for those toasty crackles, and watch the colors come alive in your pan.