This recipe is best prepared in a large skillet or wok over medium-high heat. Organizing ingredients beforehand helps the cooking process move smoothly.
- Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, stirring occasionally. Once cooked, remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
- Add minced garlic to the bacon fat and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Push the garlic to one side of the skillet and pour the beaten eggs into the empty space. Scramble gently until just set.
- Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir well to coat the rice in the bacon fat and egg.
- Stir in the cooked chicken, frozen peas, and any additional vegetables you are using. Cook for 2–3 minutes until heated through.
- Drizzle soy sauce and oyster sauce over the rice. Toss thoroughly to distribute the seasoning evenly.
- Return the crispy bacon to the skillet and mix well.
- Add sesame oil, season with salt and black pepper to taste, and stir-fry for another 2–3 minutes.
- Remove from heat and fold in chopped green onions just before serving.
The finished dish should be fragrant, lightly crisped in spots, and evenly seasoned with a balance of smoky, savory flavors.
Serving and Storage:
Chicken and bacon fried rice is best served immediately while hot. It works well as a standalone meal but can also be paired with a simple side such as steamed vegetables, a light soup, or a fresh cucumber salad.
For storage, allow the fried rice to cool completely before transferring it to an airtight container. It can be refrigerated for up to three days.
When reheating, warm in a skillet over medium heat for best texture, adding a small splash of water or oil if needed. The microwave also works for quick reheating, though stirring halfway through helps heat it evenly.
Tips:
For the best results, keep these helpful tips in mind:
- Day-old rice produces the best texture for fried rice.
- Cook bacon slowly to fully render the fat without burning.
- Do not overcrowd the pan to allow proper frying.
- Taste before adding extra salt, as bacon and soy sauce are already salty.
- Add sauces gradually to avoid overly wet rice.
These small adjustments can make a noticeable difference in both texture and flavor.
Conclusion:
Chicken and bacon fried rice is a flavorful example of how simple ingredients can be transformed into something truly satisfying. It’s quick to prepare, endlessly customizable, and perfect for using leftovers in a creative way. The smoky bacon, tender chicken, and savory rice come together to create a dish that feels comforting yet exciting.
Whether you’re cooking for yourself, your family, or guests, this recipe offers reliability and bold flavor with minimal effort. Once you try it, it’s likely to become a regular part of your meal rotation.
FAQ:
Can I use freshly cooked rice?
Yes, but allow it to cool and dry slightly to prevent sogginess.
What type of chicken works best?
Leftover roasted, grilled, or rotisserie chicken works perfectly.
Can I make this dish without bacon?
Yes, simply use oil instead of bacon fat and add extra seasoning.
Is this recipe freezer-friendly?
It can be frozen for up to two months, though texture is best when fresh.
Can I add more vegetables?
Absolutely. Carrots, bell peppers, and green beans are great additions.