why make this recipe

Chicken and Bacon Fried Rice is a delightful and hearty dish that combines tender chicken, crispy bacon, and colorful vegetables in a savory rice base. This recipe is perfect for using up leftover rice and is a quick meal that the whole family will love. It’s packed with flavor and textures, making it a favorite on busy weeknights.

how to make Chicken and Bacon Fried Rice

Ingredients:

2 cups cooked jasmine rice (preferably chilled)
2 tbsp vegetable oil (divided)
4 strips bacon (diced)
1 lb (450g) boneless chicken breast or thighs, cut into bite-sized pieces
2 large eggs (lightly beaten)
1 cup frozen peas and carrots (thawed)
3 green onions (sliced)
3 cloves garlic (minced)
3 tbsp low-sodium soy sauce
1 tbsp oyster sauce (optional, for richer flavor)
1 tsp sesame oil
Salt and black pepper (to taste)

Directions:

Prepare the Rice: If possible, use day-old chilled rice. This keeps the grains separate and prevents mushiness.
Cook the Bacon: Heat a large skillet or wok over medium-high heat. Add diced bacon and cook until crispy. Remove and set aside, leaving about 1 tbsp of bacon fat in the pan.
Cook the Chicken: Add 1 tbsp vegetable oil to the pan. Season chicken with a little salt and pepper, then stir-fry until fully cooked and golden brown. Remove and set aside with the bacon.
Scramble the Eggs: Push any remaining oil to the center of the pan. Pour in the beaten eggs and scramble until just set. Transfer to the side.
Sauté Vegetables: Add the remaining 1 tbsp of oil. Stir in garlic, peas, and carrots. Cook for 2–3 minutes until tender.
Fry the Rice: Add the chilled rice to the pan, breaking up clumps with a spatula. Stir-fry for 3–4 minutes until heated through.
Combine Everything: Return the chicken, bacon, and eggs to the pan. Pour in soy sauce, oyster sauce (if using), and sesame oil. Toss until everything is well coated.
Finish & Serve: Stir in green onions, taste, and adjust seasoning with more soy sauce or pepper if needed. Serve hot.

how to serve Chicken and Bacon Fried Rice

Chicken and Bacon Fried Rice is best enjoyed hot. Serve it as a main dish on its own or alongside a simple salad or steamed vegetables. You can also offer extra soy sauce on the side for those who like a little more flavor.

how to store Chicken and Bacon Fried Rice

If you have leftovers, store them in an airtight container in the refrigerator. It will keep well for up to 3 days. To reheat, simply microwave until hot or stir-fry in a pan for a few minutes.

tips to make Chicken and Bacon Fried Rice

For the best texture, use day-old rice as it is less sticky.
Feel free to adjust the vegetables based on your preferences or what you have in your fridge. Bell peppers, broccoli, or corn would work well too.
A splash of lime juice or Sriracha can add an extra kick if you like spice.

variation (if any)

You can easily customize this fried rice by using different proteins like shrimp or tofu. Additionally, you can switch up the sauces, using teriyaki sauce or a dash of hot sauce for a different flavor.

FAQs

Q1: Can I make this recipe without bacon?
A1: Yes! You can skip the bacon and use extra oil or a bit of smoked paprika to add flavor.

Q2: Can I use brown rice instead of jasmine rice?
A2: Absolutely! Brown rice is a healthier option and can work well in this recipe.

Q3: Is it okay to freeze Chicken and Bacon Fried Rice?
A3: Yes! You can freeze it in an airtight container for up to a month. Just make sure to reheat it thoroughly before serving.

Chicken and Bacon Fried Rice

A delightful and hearty dish combining tender chicken, crispy bacon, and colorful vegetables in a savory fried rice base, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 480

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked jasmine rice (preferably chilled) Day-old rice works best to keep grains separate.
2 tbsp vegetable oil (divided) Used for cooking.
4 strips bacon (diced) For added flavor and crunch.
1 lb boneless chicken breast or thighs, cut into bite-sized pieces Can use either chicken breast or thighs.
2 large eggs (lightly beaten) Scrambled and added for richness.
1 cup frozen peas and carrots (thawed) A great way to include vegetables.
3 pieces green onions (sliced) For garnish and flavor.
3 cloves garlic (minced) Adds aroma and taste.
3 tbsp low-sodium soy sauce Adjust according to taste.
1 tbsp oyster sauce (optional) For a richer flavor, optional.
1 tsp sesame oil For finishing touch.
Salt and black pepper (to taste) For seasoning.

Method

Preparation

If possible, use day-old chilled rice to keep grains separate and prevent mushiness.

Cooking the Bacon

Heat a large skillet or wok over medium-high heat. Add diced bacon and cook until crispy. Remove and set aside, leaving about 1 tbsp of bacon fat in the pan.

Cooking the Chicken

Add 1 tbsp vegetable oil to the pan. Season chicken with a little salt and pepper, then stir-fry until fully cooked and golden brown. Remove and set aside with the bacon.

Scrambling the Eggs

Push any remaining oil to the center of the pan. Pour in the beaten eggs and scramble until just set. Transfer to the side.

Sautéing the Vegetables

Add the remaining 1 tbsp of oil. Stir in garlic, peas, and carrots. Cook for 2–3 minutes until tender.

Frying the Rice

Add the chilled rice to the pan, breaking up clumps with a spatula. Stir-fry for 3–4 minutes until heated through.

Combining Everything

Return the chicken, bacon, and eggs to the pan. Pour in soy sauce, oyster sauce (if using), and sesame oil. Toss until everything is well coated.

Finishing & Serving

Stir in green onions, taste, and adjust seasoning with more soy sauce or pepper if needed. Serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or stir-fry in a pan.