Description
Chicken and Bacon Fried Rice is a delightful one-pan meal that’s easy to make, packed with flavor, and can be customized to suit your taste buds.
Ingredients
Scale
- 4 slices bacon
- 2 cup cooked chicken, diced
- 4 cup cooked rice
- 2 large eggs, beaten
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables
- 3 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 green onions, chopped
- 1/4 teaspoon red pepper flakes
Instructions
- Cook the bacon in a large pan over medium-high heat until crispy. Remove the bacon from the pan and set it aside, leaving the bacon fat in the pan.
- Add the diced onion and minced garlic to the bacon fat in the pan. Sauté until fragrant, about 2-3 minutes.
- Push the aromatics to one side of the pan, then pour in the beaten eggs. Scramble the eggs, then incorporate them into the rest of the ingredients.
- Add the cooked rice, cooked chicken, frozen mixed vegetables, and soy sauce to the pan. Stir-fry the mixture for 3-4 minutes, allowing the rice to heat through and the vegetables to become tender.
- Drizzle in the sesame oil and toss everything together to coat the rice evenly.
- Garnish the Chicken and Bacon Fried Rice with the cooked bacon and chopped green onions. Add a sprinkle of red pepper flakes or a drizzle of sriracha for extra heat, if desired.
Notes
Leftover Chicken and Bacon Fried Rice can be stored in an airtight container in the refrigerator for up to 4 days. For longer-term storage, freeze in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg