1. Start by preparing the bang bang sauce. In a small bowl, whisk together mayonnaise, Sriracha, soy sauce, honey, and rice vinegar until smooth. Taste and adjust the spice or sweetness to your liking. Set aside.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until just set. Transfer eggs to a plate and set aside.
3. Add the remaining tablespoon of oil to the pan. Toss in the chopped onion and cook until translucent and fragrant, about 3 minutes. Add the minced garlic and cook for another 30 seconds.
4. Stir in the cooked chicken (or your protein of choice) and mixed vegetables. Cook for 3-4 minutes until heated through, stirring frequently.
5. Add the day-old cooked rice, breaking up any clumps with your spatula. Stir well to combine all ingredients. Let the rice sit for about a minute to get a slight crisp on the bottom, then stir again.
6. Return the scrambled eggs to the pan along with the white parts of the sliced green onions. Mix everything thoroughly and cook for another minute.
7. Remove the pan from heat. Drizzle the bang bang sauce over the fried rice, tossing gently to coat everything evenly. Finish with the green parts of the scallions for a fresh, bright touch.
8. Season with salt and pepper to taste. Serve immediately and watch how fast it disappears from the table!

Back when I first started cooking for Eli and Maya, I found that drizzling the sauce at the end helps keep that creamy texture without making the rice soggy. It’s a little trick I picked up from my culinary classes that made a big difference in the family’s weeknight meals.