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Chicken and Bacon Fried Rice

A delightful and hearty dish that transforms leftover rice into a flavorful meal featuring chicken and crispy bacon, perfect for busy weeknights or casual brunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 cups leftover cold rice Best if rice is a day or two old to maintain texture.
  • 3 pieces eggs, lightly beaten For scrambling.
  • 3 cups cooked chicken, cut into bite-sized pieces Can substitute with turkey.
  • 1 cup crispy bacon, chopped Adds flavor and crunch.
  • 1 cup peas Can use fresh or frozen.
Seasoning and Cooking
  • 2 tablespoons soy sauce For umami flavor.
  • 2 tablespoons vegetable oil For frying.
  • to taste Salt and pepper Adjust according to preference.
  • Green onions, for garnish Adds freshness.

Method
 

Preparation
  1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
  2. Add the chopped bacon and cook until crispy.
  3. Push the bacon to one side of the skillet and pour in the beaten eggs. Scramble until fully cooked.
  4. Toss in the cooked chicken and peas, stirring to combine.
  5. Add the cold rice and drizzle with soy sauce, mixing everything together.
  6. Season with salt and pepper to taste.
  7. Cook for an additional 5-7 minutes, stirring occasionally.
  8. Garnish with chopped green onions before serving.

Notes

Store leftovers in an airtight container for 3-4 days in the refrigerator, or freeze for up to three months. Reheat in a skillet or microwave until steaming hot.