1. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and rice vinegar until smooth. Set aside.

2. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add shrimp or chicken, season with salt and pepper, and cook until golden and cooked through. Remove from skillet and toss with half the bang bang sauce.

3. In the same pan, add a bit more oil if needed and pour in the beaten eggs. Scramble until just set and push to one side of the pan.

4. Add sesame oil and remaining tablespoon of vegetable oil. Toss in the garlic, frozen peas and carrots, and chilled rice. Stir-fry everything together for 3–5 minutes until the rice is hot and slightly crispy.

5. Return the protein to the skillet, add green onions, and drizzle in the remaining bang bang sauce. Mix everything together well, letting the sauce coat each grain of rice.