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Chicken and Bacon Fried Rice

This Chicken and Bacon Fried Rice is a quick and satisfying dinner option that blends crispy bacon, tender chicken, and perfectly stir-fried jasmine rice with vegetables. It’s a great way to use leftover rice and pantry staples to create restaurant-quality flavors at home in under 30 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups cooked jasmine rice preferably day-old and chilled
  • 2 tablespoons vegetable oil divided
  • 4 strips bacon diced
  • 1 pound boneless chicken breast or thighs cut into bite-sized pieces
  • 2 large eggs lightly beaten
  • 1 cup frozen peas and carrots thawed
  • 3 green onions sliced
  • 3 cloves garlic minced
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce optional, for richer flavor
  • 1 teaspoon sesame oil
  • Salt and black pepper to taste

Equipment

  • Large skillet or wok
  • Spatula
  • Knife
  • Cutting board

Method
 

  1. Heat a large skillet or wok over medium-high heat. Add the 4 strips of diced bacon and cook until crispy. Remove the bacon bits, leaving about 1 tablespoon of bacon fat in the pan.
  2. Add 1 tablespoon of vegetable oil to the pan with the bacon fat. Add the 1 pound of bite-sized chicken pieces, season with salt and pepper, and stir-fry until golden brown and fully cooked. Remove the chicken (along with the bacon) from the pan and set aside.
  3. Push any remaining oil to one side of the pan. Pour in the 2 lightly beaten eggs and scramble them until just set, forming lovely egg ribbons.
  4. If needed, add the remaining vegetable oil to the pan. Sauté the 3 minced garlic cloves for about 30 seconds until fragrant, making sure not to let them burn.
  5. Add the 2 cups of chilled jasmine rice to the pan, breaking up any clumps. Stir-fry the rice for about 2 minutes until heated through.
  6. Fold in the 1 cup of thawed peas and carrots, along with 3 tablespoons of low-sodium soy sauce, 1 tablespoon of oyster sauce (if using), and 1 teaspoon of sesame oil.
  7. Return the cooked bacon and chicken to the pan. Toss everything together until well combined and heated through, then stir in the 3 sliced green onions.
  8. Taste and adjust the seasoning with salt and black pepper if needed, then serve hot.

Notes

This Chicken and Bacon Fried Rice is a versatile dish perfect for transforming leftovers into a satisfying meal. For best results, use day-old jasmine rice and feel free to switch up the protein or vegetables based on your pantry. The dish comes together quickly, making it ideal for weeknight dinners, and the flavors only improve as the ingredients meld together. It also reheats well if you have any leftovers.