Chicken and Bacon Fried Rice (Print Version)
Savory fried rice featuring chicken, bacon, veggies, and a rich soy-sesame flavor profile. Perfect for a quick meal.
# Ingredients:
→ For Cooking
01 -
400 g cooked white rice, chilled (preferably day-old)
02 -
2 chicken breasts, diced into small cubes
03 -
4 strips bacon, chopped
04 -
2 large eggs, lightly beaten
05 -
1 small onion, finely chopped
06 -
2 cloves garlic, minced
07 -
130 g frozen peas and carrots or fresh stir-fry vegetables
08 -
45 ml soy sauce
09 -
30 ml sesame oil or vegetable oil
10 -
15 ml oyster sauce (optional)
11 -
2 green onions, sliced for garnish
12 -
Salt, to taste
13 -
Black pepper, to taste
# Instructions:
01 -
Heat a large skillet or wok over medium heat. Add chopped bacon and cook until golden and crisp. Use a slotted spoon to remove bacon and set aside. Leave rendered bacon fat in the pan for additional flavor.
02 -
Add diced chicken to the same skillet, utilizing bacon fat for sautéing. Season with salt and black pepper. Cook for 5–6 minutes, stirring occasionally, until fully cooked and lightly browned. Transfer chicken to the same plate as bacon.
03 -
If needed, wipe out the skillet lightly. Pour in beaten eggs. Scramble gently until just set, then break into small pieces with a spatula and reserve with chicken and bacon.
04 -
Add a little more oil if required. Sauté chopped onion for 2–3 minutes until softened. Add minced garlic and cook for 30 seconds to 1 minute until aromatic. Stir in peas and carrots or other vegetables and cook for 2–3 minutes until just tender-crisp.
05 -
Add chilled rice to skillet. Break up any clumps with a spatula and mix with vegetables. Let rice fry undisturbed for several minutes to develop a light crust, stirring occasionally. Cook for about 5 minutes.
06 -
Pour in soy sauce and oyster sauce if using. Stir thoroughly to evenly coat rice and vegetables. Taste and adjust with additional soy sauce, salt, or pepper if desired.
07 -
Return sautéed chicken, crispy bacon, and scrambled eggs to skillet. Mix all components and cook for 2 minutes until heated through.
08 -
Remove skillet from heat. Garnish fried rice with sliced green onions. Serve hot as a main dish or alongside complementary sides.
# Notes:
01 -
Day-old chilled rice yields the best texture, preventing fried rice from becoming mushy.