Chicken and Bacon Fried Rice

Introduction

The kitchen smells like Sunday: warm bacon, toasted sesame, and a little soy singing from the skillet. Today I’m sharing a Chicken and Bacon Fried Rice Recipe I make when I want comfort fast. This always takes me back to Sunday dinners. If you like a crispy bacon finish, you might enjoy a quick twist on a classic like the Bacon Lettuce Tomato Sandwich, which uses the same smoky crunch.

Why You’ll Love This

• Fast weeknight dinner that hits savory and smoky notes.
• Uses day-old rice so it’s perfect for meal-prep.
• Kid-approved texture: soft rice, crispy bacon, tender chicken.
• Budget-friendly: stretches leftover chicken into a full meal.

Quick Recipe Snapshot

• Servings: 4
• Prep time: 10 minutes
• Cook time: 12 minutes
• Total time: 22 minutes
• Skill level: Easy
• Taste: savory + smoky with a hint of sesame

Warm up your skillet and relax — you’ll have dinner on the table before you know it.

Ingredients You’ll Need

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• Bacon grease or oil (for frying)
• 2 large eggs, beaten
• 3 cups cold cooked rice (preferably day-old)
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon black pepper (or to taste)
• 1 1/2 cups cooked chicken, chopped
• 4 strips crispy bacon, chopped
• 1/2 cup frozen peas
• 2 green onions, chopped
• Kosher salt (optional, to taste)

Chef notes:

• Fresh garlic = bigger flavor
• Day-old rice fries best
• Use bacon fat for extra depth

How to Make It

1. First, heat a large skillet over medium and add a spoonful of bacon grease or oil; you want a nice shimmer. Pour in the beaten eggs and let them settle. Listen for a gentle sizzle.
2. Then, when the eggs set around the edges and the bottom looks golden, flip and cook the other side for 30–60 seconds; we want soft, slightly browned eggs. Remove and chop into bite-sized pieces.
3. Next, crank the heat to medium-high and add a touch more grease to the same skillet. Add the cold rice in an even layer; press it down and let it sit for 1–2 minutes so the bottom gets slightly crispy. Stir and repeat until you smell that toasty aroma.
4. Meanwhile, drizzle soy sauce and sesame oil over the rice and stir well so each grain glistens. Continue frying for about 4–5 minutes; the rice should loosen and develop some golden edges.
5. Then fold in the chopped chicken, crispy bacon, and frozen peas. Stir for 3–4 minutes until everything heats through and the peas pop bright green.
6. Finally, add the chopped eggs and green onions, sprinkle black pepper, and toss. Taste and add kosher salt only if needed. Serve hot and enjoy the mix of textures: crisp bacon, tender chicken, and slightly chewy rice.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use rotisserie chicken or pre-cooked leftovers to cut prep time in half.
2. Common mistake + fix: If your rice clumps, break it up with your fingers before frying and use high heat to dry it out.
3. Simple variation: Add a splash of hoisin or Sriracha for a sweet or spicy kick.

(Also, if you love chicken + bacon combos, check these Chicken Bacon Ranch Sliders for party ideas.)

Serving Ideas

• Weeknight dinner: Plate it with a fried egg on top for extra richness.
• Brunch: Serve alongside pickled cucumbers and a light green salad.
• Family-style: Put it in a big bowl and let everyone garnish with sriracha or extra scallions.
• Casual holiday: Pair with steamed broccoli to balance the richness.
• Garnish ideas: toasted sesame seeds, extra chopped green onion, or a squeeze of lime.

(If you like baked chicken sides, try the simple dinner-ready Baked Chicken with Parmesan and Mayo.)

Storing & Leftovers

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Freeze in portions for up to 2 months; thaw overnight in the fridge.
• Reheat: Warm gently in a skillet over medium, adding a teaspoon of oil to revive crispiness.
  Leftover idea: Roll it into a warm tortilla for a fried rice burrito.

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Chicken and Bacon Fried Rice

A comforting and savory fried rice dish packed with crispy bacon, tender chicken, and a hint of sesame.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 450

Ingredients Method Notes

Ingredients

  

For frying

• 1 tablespoon Bacon grease or oil For frying
• 2 large eggs, beaten

Main ingredients

• 3 cups cold cooked rice (preferably day-old)
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon black pepper (or to taste)
• 1 1/2 cups cooked chicken, chopped
• 4 strips crispy bacon, chopped
• 1/2 cup frozen peas
• 2 pieces green onions, chopped
• Kosher salt (optional, to taste)

Method

 

Preparation

1. Heat a large skillet over medium and add a spoonful of bacon grease or oil; you want a nice shimmer.
2. Pour in the beaten eggs and let them settle. Listen for a gentle sizzle.
3. When the eggs set around the edges and the bottom looks golden, flip and cook the other side for 30–60 seconds; remove and chop into bite-sized pieces.

Cooking

1. Crank the heat to medium-high and add a touch more grease to the same skillet.
2. Add the cold rice in an even layer; press it down and let it sit for 1–2 minutes so the bottom gets slightly crispy.
3. Stir and repeat until you smell that toasty aroma.
4. Drizzle soy sauce and sesame oil over the rice and stir well so each grain glistens.
5. Continue frying for about 4–5 minutes; the rice should loosen and develop some golden edges.
6. Fold in the chopped chicken, crispy bacon, and frozen peas. Stir for 3–4 minutes until everything heats through and the peas pop bright green.
7. Add the chopped eggs and green onions, sprinkle black pepper, and toss. Taste and add kosher salt only if needed.
8. Serve hot and enjoy the mix of textures: crisp bacon, tender chicken, and slightly chewy rice.

Notes

Time-saver: Use rotisserie chicken or pre-cooked leftovers to cut prep time. Common mistake + fix: If your rice clumps, break it up with your fingers before frying and use high heat to dry it out. Simple variation: Add a splash of hoisin or Sriracha for a sweet or spicy kick.

FAQs

Q: Can I make this ahead?
A: Yes — cook it, cool it, and refrigerate. Reheat in a skillet to keep the rice from getting soggy.

Q: What can I substitute for the chicken?
A: Use shrimp, tofu, or extra bacon; swap in what you have. You can also try shredded rotisserie chicken for speed and flavor, which is great in a Chicken and Bacon Fried Rice Recipe.

Q: How do I know it’s done?
A: It’s done when the rice smells toasty, the peas are bright, and the chicken is warmed through. The rice should have some golden bits.

Q: Can I freeze it?
A: Yes, freeze in meal-sized portions and reheat in a skillet for best texture.

(Also, if you like fun chicken bites, peek at these Bacon-Wrapped Chicken Tenders for a party snack idea.)

Final Thoughts

I cook this when I want something that feels like a hug: smoky bacon, soft egg, and rice that sings with sesame. Adjust the soy and pepper to your taste, and enjoy the little crunch from green onions at the end. Give it a try this week and make it your own; you’ll see why I keep coming back to this Chicken and Bacon Fried Rice Recipe.

Conclusion

For another take on this flavor combo, see this version at Chicken and Bacon Fried Rice – Barefeet In The Kitchen, and for more ideas you might like this rendition at Chicken and Bacon Fried Rice – Lynsey Lou’s.