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Chicken Fried Rice with Yum Yum Sauce

Chicken fried rice with yum yum sauce pairs tender chicken, eggs, vegetables, and cold rice stir-fried in a 12-inch skillet with a creamy, tangy sauce. The rice turns steaming hot and the chicken is cooked to 165°F before serving.
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Prep Time 15 minutes
Cook Time 20 minutes
chilling 15 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 730
Ingredients Equipment Method Notes

Ingredients
  

For the yum yum sauce
  • 0.5 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp rice vinegar
  • 1 tsp granulated sugar
  • 0.5 tsp paprika
  • 0.25 tsp garlic powder
  • 1 tbsp water
For the fried rice
  • 3 tbsp neutral oil divided
  • 1 lb chicken breast boneless, skinless, cut into 1/2-inch pieces
  • 0.5 tsp salt kosher
  • 0.25 tsp black pepper
  • 2 eggs large, beaten
  • 1 cup frozen peas and carrots
  • 2 scallions thinly sliced, whites and greens separated
  • 2 cloves garlic minced
  • 4 cups long-grain white rice cold, cooked, clumps broken up
  • 3 tbsp soy sauce
  • 1 tsp sesame oil toasted

Equipment

  • 1 12-inch skillet

Method
 

Make the yum yum sauce
  1. Whisk the mayonnaise, ketchup, rice vinegar, sugar, paprika, garlic powder, and water in a small bowl; cover and refrigerate for at least 15 minutes.
Cook the fried rice
  1. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat, then add the chicken, salt, and pepper and cook for 5–7 minutes, stirring, until browned and 165°F in the thickest pieces; transfer to a plate.
  2. Add 1 tablespoon of the oil to the skillet, pour in the eggs, and cook for 1–2 minutes, stirring, until just set; transfer to the plate with the chicken.
  3. Add the remaining 1 tablespoon oil, peas and carrots, and scallion whites; cook for 2–3 minutes, then add the garlic and cook for 30 seconds.
  4. Add the rice and soy sauce and stir-fry for 3–5 minutes, breaking up clumps, until the rice is steaming hot.
  5. Return the chicken and eggs to the skillet, add the sesame oil and scallion greens, and toss for 1–2 minutes until everything is hot; serve with the yum yum sauce.

Notes

Use cold cooked rice so the grains stay separate as they stir-fry. Refrigerate leftovers for 3–4 days; freezing is suitable, though the sauce may separate after thawing. For a gluten-free option, use gluten-free tamari in place of soy sauce.