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

Scramble Eggs: Heat 1/2 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and cook, stirring gently, until scrambled. Remove from the skillet and set aside.

Sauté Vegetables: Add the remaining 1/2 tablespoon of oil to the skillet. Add the chopped onion and cook until softened, about 2-3 minutes. Add the minced garlic and ginger and cook for 30 seconds until fragrant. Add the frozen peas and carrots and cook for 2-3 minutes until heated through.

Fry the Rice: Increase the heat to high. Add the chilled, day-old rice to the skillet. Use a spatula to break up any large clumps. Spread the rice in an even layer and let it cook for 1-2 minutes without stirring to get it slightly crispy. Then, stir-fry for another 2 minutes.

Combine and Sauce: Drizzle the soy sauce and toasted sesame oil over the rice, tossing to combine. Return the scrambled eggs to the skillet. Pour about half of the Bang Bang sauce over the rice and toss everything together until evenly coated. Add more sauce as desired.

Serve: Serve immediately, garnished with sliced green onions.