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Got some rice sitting in the fridge? Don’t toss it—turn it into this flavorful fried rice with tender chicken, crispy bacon, and soft scrambled eggs. It’s the kind of dish that feels like comfort food but comes together with everyday staples you probably already have on hand. Perfect for a busy night when you want something warm and satisfying without making a big fuss.

Why I Love This Chicken Fried Rice with Bacon

This is one of those recipes I make when I need something fast, filling, and I’ve got leftovers in the fridge that need a purpose. It’s super flexible, full of flavor, and comes together in one pan — can’t beat that.

Great for Leftovers – Got some rice from last night’s takeout? Or leftover chicken from earlier in the week? This is the perfect way to turn them into a whole new meal.
Big Flavor, Easy Ingredients – The bacon adds a smoky punch, the soy sauce brings depth, and there’s just enough black pepper to make it pop. Nothing fancy, but it tastes amazing.
Make It Your Own – Toss in some peas, bell peppers, or whatever veggies you have on hand. You can swap the chicken for shrimp or tofu, too.
One Skillet, No Mess – It all cooks in one pan, which means less cleanup — always a win on busy nights.

This one’s in our regular weeknight rotation, and it never gets old.

What You’ll Need

This quick and easy fried rice comes together with a few simple ingredients—perfect for using up leftovers! Here’s what I use:

Cold Cooked Rice: Day-old rice is the secret to great fried rice. It’s drier and firmer, which helps it fry up without getting mushy. Jasmine or long-grain white rice is my go-to, but brown rice or even cauliflower rice work if you’re keeping it lighter.
Bacon Grease or Oil: If I have leftover bacon grease, I use it—it adds so much savory flavor! But any neutral oil like avocado or vegetable oil works just fine.
Cooked Chicken: This is a great way to use up leftover chicken. Rotisserie, grilled, or roasted—it all works. Just dice it up so it mixes in easily.

Soy Sauce: I usually reach for low-sodium soy sauce to keep the saltiness in check. For a gluten-free option, tamari or coconut aminos are great substitutes.
Sesame Oil: A little goes a long way—just a drizzle of toasted sesame oil gives the fried rice that warm, nutty flavor we all love.
Green Onions: These add a fresh, mild onion flavor and a nice pop of color. If you don’t have any on hand, chopped chives or lightly sautéed regular onions will do the trick.
Frozen Peas: No need to thaw—just toss them in straight from the freezer. They add sweetness, color, and a little extra texture to round everything out.

Complete list of ingredients with quantities and instructions is located in the recipe card below

Step-by-Step Instructions:

Scramble the Eggs

Heat Your Skillet:

Put a tablespoon or so of bacon grease (or oil, if that’s what you have) in a big skillet and heat over medium. You want it to warm up to hot but not popping.

Cook the Eggs:

Pour in the beaten eggs. Allow them to sit for a minute so that they start setting around the edges. When that happens, just throw ‘em in and scramble till barely cooked through. Don’t go overboard — we want them tender, not stiff. You scoop them out and reserve them for later.

Get the Rice Going

Add Oil and Get Things Hot:

Using that same skillet (because who needs more cleanup?), add your remaining tablespoon of bacon grease or oil. Increase the heat to medium-high.

Break Up the Rice:
Grab your cold rice and crumble it up with your hands or a spoon if it’s clumped together. Add it to the hot skillet and stir it around to coat it in oil and heat it up. Let it get a little toasty—it adds flavor.

Let’s Add Some Flavor Magic

Soy Sauce & Sesame Oil Time:
Go ahead and pour in the soy sauce and sesame oil—don’t be shy. Stir it all up so the rice gets coated evenly. Let it cook for about five minutes, stirring now and then. You want those flavors to sink in and the rice to soak up all that savory goodness.

Now for the Heart of the Dish

Chicken, Bacon, and Peas Join the Party:
Toss in your cooked chicken, that crispy crumbled bacon, and a good handful of frozen peas. Stir everything around and let it mingle in the pan for a few minutes. You’ll know it’s ready when it smells like something you’d happily eat straight from the skillet.

Fold in the Eggs and Green Onions:
Time to bring those eggs back home. Add them in along with the sliced green onions. Give it all a gentle stir—just enough to mix without breaking up the eggs too much.

Taste, Tweak, and Serve

Final Seasoning Touches:
Give it a good shake of black pepper and take a little taste. If it needs a pinch of salt, now’s your chance. Everyone’s got their own flavor sweet spot, so don’t be afraid to adjust.

Serve It Up Hot:
Spoon it into bowls while it’s still warm and steamy. Whether it’s dinner, a weekend lunch, or leftovers (if there are any), it’s comforting, filling, and full of flavor.

Serving Suggestions

This fried rice has so much flavor, you can absolutely enjoy it as-is—but here are a few extras I love to add when I’ve got them on hand:

I like to sprinkle a few more green onions on top before serving, along with a pinch of sesame seeds. And if you’re like me and enjoy a little kick, a quick squirt of sriracha does the trick.
On the side, I’ll often throw together a simple cucumber salad or heat up some miso soup—it makes the whole meal feel a bit more complete without much effort.
And if you’re pouring a drink? A cold, crisp beer or a glass of dry white wine pairs really nicely with the savory, slightly smoky flavors in the rice.

Storage & Meal Prep Tips

If you’ve got leftovers, don’t worry—this fried rice reheats like a dream, and it’s great for lunch the next day.

Once it’s cooled down, I usually just scoop it into a container and keep it in the fridge. It’ll stay good for about three days.
When I reheat it, I prefer using a skillet with just a splash of soy sauce or broth to keep things from drying out. You can use the microwave too—just warm it up in short bursts and stir between.
Want to make your weeknight cooking easier? You can totally prep this ahead. I chop the chicken, beat the eggs, and even cook the bacon earlier in the day. Then everything’s ready to toss together when it’s time to cook. Quick and stress-free.

Easy Ways to Switch It Up

Vegetarian Option
If you’re keeping things meatless, you can skip the chicken and use tofu, tempeh, or just load up on extra veggies like mushrooms, bell peppers, or zucchini. I’ve also tried it with vegetarian bacon bits when I still wanted that smoky flavor—surprisingly tasty!

Shrimp Fried Rice
In the mood for seafood? Swap out the chicken and use shrimp instead. I like to toss them in with the peas so they cook just until they turn pink—takes just a few minutes, and they stay nice and tender.

Add Some Heat
Craving a little spice? Go ahead and stir in a spoonful of sriracha or your favorite chili paste when you add the soy sauce. Some nights I’ll even toss in a pinch of red pepper flakes or finish it off with a drizzle of chili oil—just enough to give it that warm, spicy kick without overpowering the whole dish.

Low-Carb Version
For a lighter, low-carb twist, use cauliflower rice instead of regular rice. Just keep an eye on it—cauliflower cooks a lot faster, so you’ll want to shorten the cooking time a bit to keep it from turning mushy.

Conclusion

This chicken and bacon fried rice is total comfort food—it’s savory, filling, and comes together with things you probably already have in the fridge. I love making it when I need to clear out leftovers or just want something cozy without a lot of fuss.

You can easily make it your own—add in extra veggies, go lighter on the bacon, or use cauliflower rice if that’s your thing. It’s super flexible, and honestly, it’s one of those dishes that tastes even better the next day. Perfect for a quick dinner or packed up for lunch. Hope you enjoy it as much as we do!