Chicken And Bacon Fried Rice

Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Recipe Intensity: Easy – This is a fast-paced recipe that requires good prep (mise en place) and high-heat cooking. It’s perfect for a confident beginner who is comfortable with stir-frying.

Ingredients

For the Protein & Aromatics:

6 slices thick-cut bacon, chopped into ½-inch pieces
1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
4 green onions, sliced (white and green parts separated)

For the Sauce:

⅓ cup low-sodium soy sauce (or tamari for gluten-free)
1 tablespoon oyster sauce (optional, but highly recommended for depth)
1 tablespoon toasted sesame oil
1 teaspoon rice vinegar
½ teaspoon black pepper
1 teaspoon brown sugar

For the Rest of the Dish:

3 large eggs, lightly beaten
1 cup frozen peas and carrots, thawed
4 cups cooked and cooled jasmine or long-grain white rice (day-old rice is best!)
1 tablespoon vegetable or canola oil (if needed)

For Garnish:

1 teaspoon sesame seeds
Extra sliced green onions

Instructions

Step 1: The Flavor Foundation – Render the Bacon

Place a large wok or a heavy-bottomed skillet over medium heat. Add the chopped bacon and cook, stirring occasionally, for 5-7 minutes until it is brown and crispy.

Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, leaving the rendered bacon fat in the wok. This liquid gold is the secret weapon that will make your fried rice incredibly flavorful.

Step 2: Cook the Chicken

Increase the heat to medium-high. Pat the chicken pieces dry and season lightly with black pepper (the soy sauce will add plenty of salt later). Add the chicken to the hot bacon fat in a single layer. Cook without moving for 2-3 minutes to get a good sear, then stir and continue cooking for another 4-5 minutes until cooked through. Remove the chicken from the wok and set it aside with the bacon.

Step 3: Scramble the Eggs

If the wok seems dry, add a small drizzle of vegetable oil. Pour the beaten eggs into the center of the wok. Let them set for 30 seconds before gently scrambling and breaking them up with your spatula. Cook until just set, then quickly remove them to the plate with the chicken and bacon.

Step 4: Sauté the Aromatics

Add the white parts of the green onions, minced garlic, and grated ginger to the wok. Stir-fry for just 30-60 seconds until incredibly fragrant. Be careful not to burn the garlic.

Pro-Tip: Having all your ingredients pre-chopped and sauces mixed in a bowl (this is called mise en place) is critical for stir-fry success, as the cooking process moves very quickly.

Step 5: The Main Event – Fry the Rice

Push the aromatics to one side of the wok. Add the remaining tablespoon of vegetable oil to the empty space and then add the cooled rice. Use your spatula to break up any large clumps, pressing the rice into the hot surface of the wok. Let it “fry” undisturbed for 1-2 minutes to get a little crispy.

Add the thawed peas and carrots to the wok and toss everything together to combine.

Step 6: Combine and Sauce It Up

Return the cooked chicken, bacon, and scrambled eggs back to the wok. Pour the pre-mixed sauce (soy sauce, oyster sauce, sesame oil, rice vinegar, pepper, and brown sugar) evenly over everything.

Increase the heat to high and toss everything vigorously and continuously for 2-3 minutes, ensuring every grain of rice is coated in the sauce and everything is heated through. The high heat will caramelize the sauces onto the rice.

Step 7: Finish and Serve

Turn off the heat. Stir in the green parts of the green onions. Do a final taste test, adding a extra splash of soy sauce if needed.

Serve immediately, garnished with extra sliced green onions and a sprinkle of sesame seeds. The result is a perfect harmony of smoky bacon, tender chicken, fluffy rice, and savory-sweet sauce in every single bite.

Nutrition Information

Please note: The following is an estimate based on the ingredients used and can vary significantly based on specific brands and portion sizes. It is provided for informational purposes only.

Serving Size: 1 ½ cups
Calories: ~485
Total Fat: 22g

Saturated Fat: 6g
Trans Fat: 0g
Cholesterol: 195mg
Sodium: 980mg
Total Carbohydrates: 38g
Dietary Fiber: 2g
Sugars: 3g
Protein: 32g

Dietary Considerations: This is a hearty, savory dish. For a lighter version, use turkey bacon and chicken breast. To reduce sodium, use low-sodium soy sauce and reduce or omit the oyster sauce. The recipe can easily be made gluten-free by using tamari instead of soy sauce and ensuring your oyster sauce is gluten-free (or omitting it). To add more vegetables, stir in a cup of chopped broccoli or bell peppers with the peas and carrots.

Storing, Reheating, and Pro-Tips

Storing Leftovers: Allow the fried rice to cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days.
Reheating for Best Results: Reheat in a wok or skillet over medium heat with a tiny splash of water or broth to refresh the rice and prevent it from drying out. The microwave will work but can make the rice a bit rubbery.
The Golden Rule: Use Cold Rice: Freshly cooked rice is too moist and steamy, and will result in a gummy, clumpy fried rice. Day-old, refrigerated rice is dry and firm, making it perfect for frying. To quick-cool fresh rice, spread it on a baking sheet and refrigerate for an hour.
High Heat is Your Friend: Don’t be afraid of a hot wok! High heat is essential for that characteristic “wok hei” (breath of the wok) flavor and for preventing the ingredients from stewing in their own juices.
Customize Your Protein: Not a chicken fan? This recipe is incredibly versatile. Substitute with shrimp, diced ham, or even tofu for a different twist.

This Chicken and Bacon Fried Rice is more than a recipe; it’s a masterclass in maximizing flavor with minimal effort. It takes a familiar favorite and supercharges it with the smoky, savory power of bacon, creating a one-pan wonder that is sure to become a regular in your weekly rotation. So, raid your fridge, fire up the wok, and get ready for the best fried rice of your life.