Chicken and Bacon Fried Rice: A Flavor-Packed One-Pan Wonder
When you’re craving something hearty, savory, and deeply satisfying, few dishes hit the spot like a well-made fried rice. This Chicken and Bacon Fried Rice combines tender chicken, crispy bacon, and the comfort of stir-fried rice with vegetables, eggs, and a perfectly balanced sauce. Whether you’re feeding a family or making a quick weeknight dinner, this recipe is a reliable crowd-pleaser with ingredients you probably already have on hand.
Why You’ll Love This Dish
Bold Flavors: The smoky saltiness of bacon, umami-rich soy sauce, and a hint of garlic all come together in every bite.
Fast and Flexible: Once your ingredients are prepped, everything cooks quickly in one pan. It’s great for using up leftovers or clearing out the fridge.
Customizable: Swap out veggies, use brown rice instead of white, or add a spicy kick—this recipe adapts easily.
Ingredients You’ll Need
Here’s everything you’ll need to make this dish. You can also add or substitute based on what you like or have available:
2 cups cooked white rice – Preferably cold and a day old; chilled rice prevents clumping and ensures a better fry.
2 chicken breasts, diced – Boneless, skinless chicken breast is lean, but thighs would add more richness if you prefer.
4 strips of bacon, chopped – Adds a smoky flavor and crunchy texture.
2 eggs, lightly beaten – Classic for fried rice, adding a bit of richness and protein.
1 small onion, finely chopped – Adds sweetness and depth.
2 garlic cloves, minced – A fragrant base that enhances every ingredient.
1 cup frozen peas and carrots – Easy and convenient, but feel free to use fresh or other vegetables like bell peppers or corn.
3 tbsp soy sauce – The main seasoning; adjust to taste depending on your sodium preference.
2 tbsp sesame oil (or vegetable oil) – Sesame oil adds nuttiness; vegetable oil works well for high-heat frying.
1 tbsp oyster sauce (optional) – Adds deep umami flavor and slight sweetness.
2 green onions, sliced – For a fresh garnish that balances the richness.
Salt and pepper to taste
Step-by-Step Instructions
1. Prepare Your Rice Ahead of Time
Fried rice is best made with rice that’s been cooked and then chilled. Freshly cooked rice tends to be too soft and sticky, resulting in mushy fried rice. Ideally, make your rice the night before and refrigerate it. Cold rice has a firmer texture and fries up beautifully.
2. Cook the Bacon
Start by heating a large skillet or wok over medium heat. Add the chopped bacon and cook it until crispy. This not only cooks the bacon to perfection but also releases flavorful fat that you can use to cook the other ingredients.
Once crispy, remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about a tablespoon of bacon grease in the pan for the next step.
3. Sauté the Chicken
Add the diced chicken to the hot pan. Season lightly with salt and pepper. Cook the chicken until it’s golden brown and cooked through, stirring occasionally—this should take about 5–7 minutes.
Remove the chicken from the pan and set it aside with the bacon.
4. Scramble the Eggs
Reduce the heat slightly and push any remaining chicken bits to the side (or remove them temporarily). Pour the beaten eggs into the pan. Scramble gently until just set. It’s okay if they’re still slightly soft—they’ll finish cooking with the rice later. Once scrambled, set them aside as well.
5. Stir-Fry the Aromatics and Vegetables
Add sesame oil (or a bit more bacon grease/vegetable oil if needed). Toss in the chopped onions and cook for 1–2 minutes until they begin to soften. Add the garlic and cook for another 30 seconds until fragrant.
Next, stir in your peas and carrots. Cook them for about 3–4 minutes until heated through and slightly tender. If you’re using fresh veggies, allow a bit more time.
6. Add the Rice and Combine Everything
Increase the heat to medium-high. Add your cold rice to the skillet, breaking up any clumps with your spatula. Stir well to combine it with the vegetables.
Once the rice is heated through, return the cooked chicken, bacon, and scrambled eggs to the pan. Stir to mix everything evenly.
7. Season and Taste
Pour in the soy sauce and optional oyster sauce. Toss everything to coat the rice evenly. Taste and adjust the seasoning if needed. Add more soy sauce, salt, or even a splash of rice vinegar or chili oil for extra depth.
8. Finish and Garnish
Once everything is hot and flavorful, turn off the heat. Sprinkle the sliced green onions over the top for a burst of freshness. Serve immediately while hot.
Tips for Success
Use cold rice: Warm or freshly cooked rice becomes gummy. Chill your rice at least 4 hours, ideally overnight.
Cut everything before you start: Fried rice cooks quickly, so having everything prepped is key.
Don’t overcrowd the pan: If doubling the recipe, consider cooking in batches so everything fries properly instead of steaming.
Variations to Try
Spicy Fried Rice: Add sriracha, chili oil, or diced fresh chili for heat.
Add Pineapple: For a sweet twist, stir in pineapple chunks near the end.
Use Brown Rice or Quinoa: For a healthier base, substitute brown rice or even quinoa.
Swap Proteins: Try shrimp, tofu, or leftover rotisserie chicken instead of raw chicken.
Final Thoughts
This Chicken and Bacon Fried Rice is everything you want in a weeknight dinner: fast, filling, and full of flavor. It’s a fantastic way to use leftovers creatively and makes for excellent meal prep. Serve it on its own or with a simple cucumber salad or miso soup for a complete meal.
Whether you’re cooking for two or feeding a hungry family, this dish delivers big-time satisfaction with minimal cleanup. Happy cooking!