Make the Bang Bang sauce by whisking together mayonnaise, sweet chili sauce, Sriracha, and rice vinegar until smooth.

Cook the chicken in a skillet with oil until fully cooked and golden, about 5-6 minutes.

Scramble the eggs in the same skillet until just set.

Sauté the diced carrots and minced garlic in the skillet until tender.

Add the green peas and cook for another minute.

Fry the rice by adding it to the vegetable mix and stir-frying until getting crispy.

Combine the cooked chicken and scrambled eggs with the rice and pour in the soy sauce.

Drizzle the Bang Bang sauce over the mixture and stir until well coated.

Garnish with sliced green onions and serve hot.