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Chicken and Bacon Fried Rice

A quick and comforting dish combining chicken, bacon, and fried rice with smoky and sesame flavors, ready in just 20 minutes.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Frying Ingredients
  • 1 tablespoon Bacon grease or oil keeps rice flavorful
  • 2 large eggs, beaten room temp for fluffier eggs
Main Ingredients
  • 3 cups cold cooked rice (preferably day-old) drier rice fries better
  • 2 tablespoons low-sodium soy sauce adjust to saltiness
  • 1 teaspoon sesame oil adds nutty finish
  • 1/2 teaspoon black pepper (or to taste) fresh cracked is best
  • 1 1/2 cups cooked chicken, chopped rotisserie works great
  • 4 strips crispy bacon, chopped cook until very crisp
  • 1/2 cup frozen peas no need to thaw
  • 2 green onions, chopped white and green parts both good
  • to taste Kosher salt (optional) add sparingly if bacon’s salty

Method
 

Cooking
  1. Heat a tablespoon of bacon grease or oil in a large skillet over medium heat until it shimmers and smells slightly smoky.
  2. Pour in the beaten eggs and let them set; you’ll hear a soft sizzle and see glossy edges.
  3. Flip the eggs, cook the other side until just set, slide them out, and chop into bite-size pieces.
  4. Increase heat to medium-high and add a touch more grease to the skillet. Add cold rice and press it into the pan; fry for 2–3 minutes until the bottom gets slightly crispy and the grains separate.
  5. Drizzle in soy sauce and sesame oil. Stir well so every grain gets a sheen; cook another 4–5 minutes, stirring frequently.
  6. Stir in the chopped chicken, crispy bacon, and frozen peas. Toss for 3–4 minutes until everything heats through and peas pop with color.
  7. Fold in the chopped eggs and green onions. Sprinkle in black pepper and toss to combine; taste and add kosher salt only if needed.
  8. Serve hot with an extra scatter of green onion.

Notes

Use pre-cooked rotisserie chicken and crisp bacon ahead. If rice clumps, spread it on a tray and cool before frying so it dries out. Add a splash of sriracha or smoked paprika for heat. Can store in the fridge for 3–4 days or freeze portions for up to 2 months.