This hearty fried rice combines tender pieces of chicken, crispy bacon, scrambled eggs, and savory rice for a deliciously satisfying meal. It’s a great way to use up leftover rice and turn it into something special with just a few simple ingredients. Serve it hot for an easy and flavorful dinner that’s sure to be a hit!
Why You’ll Love This Recipe:
Perfect for Leftovers: This recipe is a great way to use up leftover rice and chicken, making it quick, easy, and budget-friendly.
Balanced Flavor: With the smokiness of bacon, the umami of soy sauce, and a hint of pepper, each bite is packed with flavor.
Versatile and Customizable: You can add more veggies, switch up the protein, or adjust seasonings to suit your taste.
One-Pan Wonder: It’s all cooked in one skillet, making cleanup a breeze!
Key Ingredients:
Cold Cooked Rice: For the best texture, use cold, leftover rice. Fresh rice tends to be too sticky for fried rice. Jasmine or long-grain white rice is ideal for this dish, but brown rice or cauliflower rice works well if you prefer a lighter option.
Bacon Grease or Oil: Using bacon grease gives the dish an extra savory boost, but feel free to use any neutral oil, such as vegetable or avocado oil, if you prefer.
Cooked Chicken: Pre-cooked, diced chicken makes this recipe super fast. Rotisserie chicken, grilled chicken, or even leftover roast chicken all work well here.
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Soy Sauce: Low-sodium soy sauce keeps the dish flavorful without being too salty. Tamari or coconut aminos are good substitutes for a gluten-free option.
Sesame Oil: Just a tablespoon adds a subtle nutty aroma and depth to the fried rice. Use toasted sesame oil for an even richer flavor.
Green Onions: Green onions add a mild, fresh onion flavor and a pop of color. If you don’t have green onions, chives or regular onions (sautéed lightly) are good alternatives.
Frozen Peas: These add sweetness and color to balance the savory ingredients. Frozen peas work perfectly as they heat up quickly and retain their color and texture.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions:
1. Scramble the Eggs
Heat the Skillet:
Heat 1 tablespoon of bacon grease or oil in a large skillet over medium heat.
Cook the Eggs:
Pour the beaten eggs into the skillet. Let them cook without stirring until they begin to set, then gently scramble them until fully cooked. Remove the eggs from the skillet and set them aside.
2. Prepare the Rice
Add Oil and Rice:
In the same skillet, add the remaining 1 tablespoon of bacon grease or oil and heat over medium-high heat.
Break Up the Rice:
Break the cold rice into small chunks and add it to the skillet. Stir to coat the rice with the oil and to heat it through.
3. Add Seasoning
Add Soy Sauce and Sesame Oil:
Pour in the soy sauce and sesame oil, stirring to combine. Cook for about 5 minutes, stirring frequently to ensure even heating and flavor distribution.
4. Add Remaining Ingredients
Combine Chicken, Bacon, and Peas:
Add the cooked chicken, crumbled bacon, and frozen peas to the skillet. Stir everything together, allowing the ingredients to heat through.
Add the Eggs and Green Onions:
Gently fold the cooked eggs back into the rice mixture along with the sliced green onions.
5. Final Seasoning and Serve
Season:
Sprinkle with freshly ground black pepper, and taste to adjust seasoning. Add salt if necessary.
Serve Hot:
Serve the fried rice hot and enjoy!
Serving Suggestions:
Garnishes: Top with additional sliced green onions, sesame seeds, or a dash of sriracha for some heat.
Side Dishes: Serve alongside a simple cucumber salad, miso soup, or stir-fried vegetables to round out the meal.
Beverages: A light, crisp white wine or a cold beer pairs perfectly with this savory fried rice.
Storage and Meal Prep Tips:
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over medium heat, adding a splash of soy sauce or chicken broth if needed to prevent it from drying out. Alternatively, microwave in short intervals, stirring in between.
Make-Ahead Option: Prep all ingredients (chop the chicken, cook and crumble the bacon, beat the eggs) ahead of time and store them in separate containers. This will allow you to throw everything together in under 10 minutes when you’re ready to cook.
Variations:
Vegetarian Option
Replace the chicken with tofu, tempeh, or extra vegetables such as mushrooms, bell peppers, or zucchini. Omit the bacon, or try vegetarian bacon bits if you’d like a similar flavor.
Shrimp Fried Rice
Swap the chicken for shrimp, adding it to the skillet with the peas to cook through. For the best results, use medium shrimp and cook them only until pink and opaque to avoid overcooking.
Spicy Fried Rice
Add a tablespoon of sriracha or chili paste along with the soy sauce for a spicier version. Top with extra red pepper flakes or chili oil for an added kick.
Low-Carb Fried Rice
Swap the rice with cauliflower rice to make this dish low-carb and keto-friendly. Since cauliflower rice cooks quickly, reduce the overall cooking time slightly to avoid overcooking.
Conclusion:
This Chicken and Bacon Fried Rice brings together all the elements of comfort food: savory, hearty, and a bit indulgent! It’s a great way to repurpose leftover ingredients and can be adjusted to suit any flavor preference. Whether you’re whipping it up as a quick weeknight meal or preparing it for a family gathering, this fried rice is sure to be a crowd-pleaser. Enjoy every bite!
Chicken and Bacon Fried Rice
Ingredients
- 2 tablespoons bacon grease or oil of your choice, divided
- 3 eggs beaten
- 5 cups cold cooked rice
- 1/4 cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon freshly ground black pepper
- 3 cups cooked chicken cut into 1/2-inch pieces
- 1 cup cooked and crumbled bacon
- 2/3 cup frozen peas
- 3 green onions sliced thin
Instructions
- Heat 1 tablespoon of bacon grease or oil in a large skillet over medium heat. Pour in the beaten eggs and cook without stirring until they begin to set. Gently scramble them until fully cooked. Remove the eggs from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of bacon grease or oil and heat over medium-high. Break the cold rice into chunks and add to the skillet, stirring to coat with the oil and heat through.
- Pour in the soy sauce and sesame oil, stirring to combine. Cook for about 5 minutes, stirring frequently to ensure even heating.
- Add the cooked chicken, crumbled bacon, and frozen peas to the skillet. Stir together, allowing the ingredients to heat through. Gently fold the cooked eggs and sliced green onions into the mixture.
- Sprinkle with freshly ground black pepper, adjusting seasoning to taste. Serve hot.