Chicken Bacon Fried Rice Bowl

Chicken and bacon fried rice hits the spot when you want something crave-worthy and easy on a busy weeknight This is my go-to when I have leftover rice in the fridge and need a fast crowd-pleaser For years it has saved dinnertime with big flavor minimal fuss and a little smoky magic from the bacon

The first time I tossed bacon into my regular fried rice my family immediately asked for seconds Now it is our rainy night comfort meal and the best part is how easily it comes together with fridge staples

Ingredients

• Cooked white rice: Chilled day-old rice keeps the grains separate and prevents mushy texture Takeout leftovers or homemade rice work equally well
• Chicken breast: Lean and mild use fresh or leftover grilled chicken for a shortcut Select plump pieces for juiciness
• Bacon: Smoky and salty quality thick-cut bacon gives big flavor to every bite
• Eggs: Adds protein and richness Go for large cage-free eggs for brighter yolks
• Onion: Provides aromatic sweetness and depth Look for onions that feel heavy for their size and have no soft spots
• Garlic: Boosts savory flavor Fresh garlic cloves are best for a bold punch
• Frozen peas and carrots or stir-fry veggies: A pop of color and nutrition Use firm bright-colored vegetables for optimal freshness
• Soy sauce: Classic umami base Taste for balance when choosing brand some are saltier than others
• Sesame oil or vegetable oil: Adds nutty undertones Toasted sesame oil elevates flavor but a neutral oil works too
• Oyster sauce: Optional for added depth the secret to restaurant-style fried rice Pick a reputable brand for velvety consistency
• Green onions: Brings freshness and color Choose crisp stalks with vibrant green tops
• Salt and black pepper: Essential for seasoning Taste as you go to avoid over salting

Step-by-Step Instructions

Cook the Bacon:

Heat a large skillet or wok over medium heat Allow the pan to get nice and hot before adding the chopped bacon Cook the bacon pieces until they turn golden and crisp stirring occasionally for even browning Use a slotted spoon to transfer the bacon to a plate while leaving the bacon drippings in the pan The rendered bacon fat is essential for maximum flavor

Sauté the Chicken:

Add the diced chicken breast directly into the hot bacon fat Season with salt and black pepper Let the chicken cook undisturbed for two to three minutes so it gets a light sear then stir and continue cooking until any pink is gone and each cube is cooked through This usually takes five to six minutes Remove the chicken from the skillet and keep it with the bacon

Scramble the Eggs:

If there is too much oil wipe the pan gently with a paper towel Push any ingredients to the side or start fresh by adding a touch more oil on the empty surface Pour in the beaten eggs and let them sit for a few seconds to set Begin slowly scrambling with your spatula until the eggs are just set but still tender Break them up into small pieces and leave them in the pan

Add Veggies and Garlic:

Add more oil only if the pan looks too dry Toss in the chopped onion Stir and cook for two to three minutes until it softens and turns translucent Add garlic next stirring constantly for about thirty seconds Do not let it burn Add in the frozen peas and carrots Mix well and sauté for two to three minutes until the veggies are bright and tender but still have some bite

Fry the Rice:

Add the chilled rice to the pan and immediately use your spatula to break up any cold clumps Spread the rice evenly over the surface and leave it alone for a few minutes so it can crisp lightly on the bottom This toasting step gives the best texture Once some grains are golden stir and repeat until the rice is evenly hot and slightly crisp throughout This takes four to five minutes

Stir in Sauces:

Pour soy sauce and oyster sauce over the hot rice Stir everything together making sure all the grains are coated Let the rice absorb the flavors and taste for seasoning Adjust with extra soy sauce or salt and pepper as needed

Combine Everything:

Return the cooked chicken bacon and scrambled eggs to the pan Stir thoroughly to mix all the proteins and rice Let everything warm through for two minutes so the flavors combine

Garnish and Serve Hot:

Take off the heat Scatter sliced green onions over the top Serve immediately while hot as a full meal or beside your favorite Asian dishes like miso soup or crispy egg rolls

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I never skip the green onions Their pop of color and hint of bite make every forkful more exciting One of my fondest memories is packing this fried rice for my husband to take on a fishing trip He came back raving about how it kept him full and happy all day

Storage Tips

Store leftover fried rice in an airtight container in the fridge for up to three days For meal prep spread it flat on a baking tray to cool quickly before transferring to storage Reheat in a hot skillet with a splash of water to bring back moisture The dish freezes fairly well too Freeze single portions and reheat directly from frozen in a hot nonstick pan for best results

Swaps and Substitutions

Swap chicken breast for thighs for extra juiciness or use chopped rotisserie chicken for convenience For bacon turkey or vegetarian bacon can work as a substitute Oyster sauce is optional but if you are avoiding shellfish use hoisin sauce instead Soy sauce can be replaced with coconut aminos for a lower sodium or gluten free option Use any mix of frozen or fresh vegetables that need using up

How to Serve

This fried rice makes a complete one pan meal but it pairs easily with cucumber salad steamed broccoli or hot and sour soup For special occasions I serve it with crispy egg rolls and a drizzle of sriracha A side of orange slices makes a refreshing finish for kids

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Every bite of this chicken and bacon fried rice is a warm hug in a bowl ready to make your weeknights better

Frequently Asked Questions

→ What type of rice is best to use?

Chilled, day-old white rice works best as it is drier and less sticky, ensuring perfectly separated grains in the pan.

→ Can I substitute bacon with another ingredient?

Yes, pancetta or diced ham are good alternatives. For a leaner option, skip the bacon and use extra chicken or tofu.

→ Do I have to use oyster sauce?

Oyster sauce is optional but adds depth. If skipping, increase the soy sauce or add a dash of hoisin for extra savoriness.

→ Can I use other vegetables?

Absolutely! Try bell peppers, corn, mushrooms, or any quick-cooking stir-fry vegetables for variety and color.

→ How do I avoid soggy fried rice?

Use chilled, leftover rice and cook over medium-high heat, letting the rice fry undisturbed briefly to form a light crust.