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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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
  1. If possible, use day-old chilled rice to keep grains separate and prevent mushiness.
Cooking the Bacon
  1. 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
  1. 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
  1. 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
  1. Add the remaining 1 tbsp of oil. Stir in garlic, peas, and carrots. Cook for 2–3 minutes until tender.
Frying the Rice
  1. Add the chilled rice to the pan, breaking up clumps with a spatula. Stir-fry for 3–4 minutes until heated through.
Combining Everything
  1. 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
  1. 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.