Prepare the Bang Bang Sauce by combining mayonnaise, sweet chili sauce, Sriracha, and rice vinegar in a small bowl. Mix until smooth and set aside.

Heat 2 tablespoons of neutral oil in a large skillet or wok over medium-high heat. Add diced chicken breast seasoned with salt and pepper. Sauté for 5–6 minutes until fully cooked and browned, then remove from skillet.

In the same skillet, lower the heat and add the beaten eggs. Cook for 2 minutes, gently scrambling until just set, then transfer to the side with the chicken.

Add more oil if needed and increase heat. Toss in the diced carrots and minced garlic, sauté for 2–3 minutes until carrots soften and garlic is fragrant.

Add green peas to the skillet and stir for an additional minute until warmed through.

Increase heat to high, add day-old rice, breaking clumps with a spatula. Stir-fry for 3–4 minutes until crispy and browned.

Combine sautéed chicken and scrambled eggs with rice mixture. Pour in soy sauce, tossing until evenly coated and heated through.

Drizzle Bang Bang sauce over the fried rice mixture and stir to coat. Heat for a minute to warm the sauce.

Remove from heat and sprinkle chopped green onions on top before serving hot.