Ohhh yes — Chicken and Bacon Fried Rice 🍚🥓🍗
Savory, smoky, and perfect for using up leftover rice. Here’s a foolproof, restaurant-style version you can make at home.
Chicken and Bacon Fried Rice
Ingredients (serves 3–4)
- 3 cups cooked rice, cold (day-old works best)
- 2 chicken breasts or thighs, diced
- 4–5 slices bacon, chopped
- 2 eggs, beaten
- 1 small onion, diced
- 2 cloves garlic, minced
- ½ cup frozen peas and carrots (optional)
- 2–3 tbsp soy sauce (adjust to taste)
- 1 tbsp oyster sauce (optional, adds depth)
- 1 tsp sesame oil
- Black pepper to taste
- Green onions, sliced (for garnish)
Instructions
- Cook the bacon
- Heat a large pan or wok over medium heat
- Cook bacon until crispy
- Remove bacon, leave about 1–2 tbsp fat in the pan
- Cook the chicken
- Add diced chicken to the bacon fat
- Season lightly with pepper
- Cook until golden and cooked through
- Remove and set aside with bacon
- Scramble eggs
- In the same pan, add a little oil if needed
- Pour in eggs, scramble quickly, then push to the side
- Fry the rice
- Add onion and garlic → sauté 30–60 seconds
- Add cold rice, breaking up clumps
- Cook on high heat, stirring occasionally
- Combine
- Add chicken, bacon, peas/carrots
- Stir in soy sauce, oyster sauce, sesame oil
- Toss well and cook 2–3 more minutes
- Finish
- Taste and adjust seasoning
- Sprinkle with green onions and serve hot
Pro tips
- High heat = better flavor 🔥
- Don’t overcrowd the pan
- Cold rice prevents mushy fried rice
- Bacon fat adds smokiness — go easy on salt
Variations
- Spicy: add chili oil or sriracha
- Healthier: use brown rice and less bacon
- Extra flavor: splash of chicken stock or white pepper
If you want, I can give you a 15-minute ultra-fast version, or a low-sodium / cholesterol-friendly tweak that still tastes amazing 😄
