Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the diced boneless skinless chicken breast and cook for 5-7 minutes until golden brown. Transfer to a plate and set aside.

In the same skillet, reduce the heat to medium and add the scrambled eggs, cooking gently for 2-3 minutes until just set. Remove and set aside with the chicken.

Add the remaining tablespoon of oil and toss in the frozen peas and diced carrots, sautéing for 3-4 minutes until tender.

Add the cold cooked Jasmine rice to the skillet, breaking apart clumps. Let sit for 2-3 minutes to crisp the bottom.

Return the chicken and eggs to the skillet, drizzle the Bang Bang sauce over, and toss to combine, heating through for about 2 minutes.

Remove from heat, garnish with sliced green onions, and serve hot.