Chicken and Bacon Fried Rice – A Quick, Hearty Meal for Any Day of the Week
There’s something deeply satisfying about fried rice. It’s cozy, flavorful, and endlessly customizable — not to mention it’s a fantastic way to use up leftovers. One of my absolute favorite variations is Chicken and Bacon Fried Rice. The crispiness of bacon meets the tender bite of chicken, all mixed with fluffy rice, peas, carrots, and scrambled eggs in a beautifully savory sauce.
This recipe is quick, easy, and comes together in about 30 minutes. Whether you’re feeding a hungry family, prepping meals for the week, or just need something comforting after a long day, this Chicken and Bacon Fried Rice has your back.
Why You’ll Love This Recipe
Quick and easy: Done in just 30 minutes, using pantry staples and leftovers.
Flavor-packed: Smoky bacon, juicy chicken, and umami-rich sauces make this dish shine.
Customizable: Swap proteins or vegetables depending on what you have on hand.
Perfect for meal prep: Keeps well and tastes even better the next day.
The Ingredients You’ll Need
This dish is designed to be budget-friendly and convenient, using ingredients that many of us already have in our fridge or pantry.
Base Ingredients:
5 cups cold, cooked rice – Day-old rice works best as it’s drier and crisps up beautifully.
3 eggs – Lightly beaten.
3 cups cooked chicken – Shredded or cubed; rotisserie chicken works great.
4 slices of bacon – Chopped.
1 tablespoon canola oil – Or any neutral oil.
Aromatics and Vegetables:
1 medium onion, finely chopped.
2 cloves garlic, minced.
1 cup frozen peas and carrots – A classic fried rice combo.
Sauces and Seasonings:
3 tablespoons soy sauce – Use low-sodium if preferred.
1 tablespoon oyster sauce – Optional, but adds great depth.
1 teaspoon sesame oil – Just a touch for that signature nutty aroma.
Salt and black pepper, to taste.
Garnish:
Green onions, sliced – For a fresh finish.
The Best Rice for Fried Rice
The key to great fried rice is the rice itself. Freshly cooked rice tends to be too moist and sticky. What you want is rice that’s slightly dried out — that’s why day-old rice from the fridge is ideal. The grains separate easily and crisp up in the pan, creating that perfect fried texture.
If you don’t have leftover rice, you can make a fresh batch, spread it out on a tray, and pop it in the fridge (or even freezer) for 20-30 minutes to cool and dry it out quickly.
Step-by-Step Instructions
Let’s walk through the cooking process. It’s easy, fast, and all happens in one pan!
1. Prep Your Ingredients First
Have everything chopped and measured before you start. Fried rice cooks quickly, and once you begin, you’ll want to keep things moving.
2. Cook the Bacon
Heat a large wok or skillet over medium heat. Add the chopped bacon and cook until golden and crispy. Remove it with a slotted spoon and let it drain on a paper towel-lined plate. Leave the bacon grease in the pan — it adds incredible flavor.
3. Scramble the Eggs
Add the beaten eggs directly into the pan with the bacon fat. Let them set for about 30 seconds, then gently scramble until cooked through. Remove and set aside.
4. Sauté the Aromatics
Add the oil (if needed) to the pan, then toss in the chopped onion. Cook for 2-3 minutes until softened, then stir in the minced garlic. Let it cook for about 30 seconds, just until fragrant.
5. Stir-Fry the Rice
Add your cold rice to the pan. Break up any clumps with your spatula and stir-fry it for about 4-5 minutes. The goal is to heat it through and let it get a bit crispy in places.
6. Add the Seasonings
Pour in the soy sauce, oyster sauce (if using), and sesame oil. Stir to coat the rice evenly, allowing the flavors to absorb.
7. Toss Everything Together
Now bring everything back to the pan: the cooked chicken, crispy bacon, scrambled eggs, and frozen peas and carrots. Stir-fry everything together for another 2-3 minutes, until everything is hot and well mixed.
8. Finish and Serve
Taste and adjust seasoning with a pinch of salt and pepper if needed. Top with chopped green onions and serve hot.
Tips for the Best Fried Rice
Use a wok or large skillet: You need space to toss everything around.
High heat is key: Helps crisp the rice and gives you that slightly smoky flavor.
Don’t overcrowd the pan: If you’re doubling the recipe, cook in batches.
Use cold rice: This can’t be stressed enough — warm rice turns mushy.
Variations and Substitutions
Make it spicy: Add a squirt of sriracha or a pinch of chili flakes.
Swap the protein: Use shrimp, pork, beef, or tofu instead of chicken.
Vegetarian version: Skip the meat and add mushrooms or edamame.
Healthier option: Use brown rice or even cauliflower rice.
How to Store and Reheat
To Store: Let the fried rice cool completely, then transfer to airtight containers. Store in the refrigerator for up to 4 days.
To Freeze: Place cooled fried rice in freezer-safe containers or resealable bags. It can be frozen for up to 2 months.
To Reheat:
Microwave: Add a splash of water and cover with a damp paper towel. Heat for 1-2 minutes.
Skillet: Reheat on the stovetop with a little oil until warmed through.
What to Serve with Chicken and Bacon Fried Rice
This dish is hearty enough to stand alone, but you can also serve it with:
Asian-style cucumber salad
Steamed dumplings
Miso soup
Egg rolls or spring rolls
Final Thoughts
Chicken and Bacon Fried Rice is one of those magical recipes that feels like a treat but comes together with pantry ingredients and minimal effort. It’s comfort food at its finest — crispy, savory, and full of rich textures and flavors.
Whether you’re cooking for your family, making lunch for the week, or just craving something better than takeout, this fried rice delivers every time.
Printable Recipe Card
Chicken and Bacon Fried Rice
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4
Ingredients:
5 cups cold cooked rice
3 eggs, beaten
3 cups cooked chicken, chopped
4 slices bacon, chopped
1 tbsp canola oil
1 onion, chopped
2 garlic cloves, minced
1 cup peas and carrots (frozen)
3 tbsp soy sauce
1 tbsp oyster sauce (optional)
1 tsp sesame oil
Salt and pepper, to taste
Green onions, for garnish
Directions:
Cook bacon until crispy; set aside. Scramble eggs; remove and set aside.
Sauté onion and garlic in remaining fat/oil.
Add rice and stir-fry until hot and slightly crispy.
Stir in soy sauce, oyster sauce, and sesame oil.
Add chicken, bacon, eggs, and veggies. Stir-fry until heated through.
Season to taste and garnish with green onions.