Go Back

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
Cook Time 12 minutes
Total Time 22 minutes
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.