🍛 Chicken & Bacon Fried Rice

A quick, flavorful, family-favorite meal loaded with tender chicken, crispy bacon, fluffy eggs, and perfectly seasoned fried rice. It’s a full dinner made in one pan, ready in under 30 minutes!

📝 Ingredients

• 2 cups cooked chicken, diced or shredded

• 4–5 slices bacon, chopped

• 3 cups cooked rice (day-old is best for texture)

• 1 cup frozen peas

• 1 cup corn (frozen or canned)

• 1 small onion, diced

• 2 eggs, lightly beaten

• 2–3 tbsp soy sauce

• 1 tbsp butter

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp black pepper

• Optional: sesame oil, sliced green onions, chili flakes, sriracha

👩‍🍳 Instructions

1. Cook the bacon

Add chopped bacon to a large skillet or wok and cook until crispy. Remove and set aside, leaving some bacon fat in the pan for flavor.

2. Sauté the vegetables

Add diced onion to the bacon fat and cook until soft and fragrant. Add peas and corn and sauté for 2–3 minutes.

3. Add the chicken

Stir in your cooked chicken and let it warm through with the vegetables.

4. Scramble the eggs

Push everything to one side of the skillet. Add butter to the empty space, pour in the beaten eggs, and scramble until just cooked.

5. Add the rice + seasonings

Add cooked rice, soy sauce, garlic powder, onion powder, and pepper. Stir-fry everything together until the rice is hot and well coated.

6. Finish with bacon

Stir in the crispy bacon. Taste and adjust seasoning — add more soy sauce, black pepper, or a dash of sesame oil if you like.

Serve warm and garnish with green onions or chili flakes.

⭐ 20 Pro Tips for the Best Fried Rice

1. Use day-old rice for the best texture — fresh rice can get mushy.

2. If using fresh rice, chill it 20 minutes to firm it up.

3. Don’t skip the bacon fat — it adds incredible flavor.

4. Cook on high heat when stir-frying for that restaurant-style finish.

5. Break up the rice clumps with your hands before adding to the pan.

6. Use a wok if possible — it heats evenly and quickly.

7. Add sesame oil at the end, not while cooking, to keep its aroma.

8. Precook the chicken to keep the recipe quick and avoid overcooking.

9. Rotisserie chicken works great for convenience.

10. Add a splash of soy sauce to the eggs when scrambling for deeper flavor.

11. Use low-sodium soy sauce if you want more control over saltiness.

12. Fresh veggies can replace frozen ones — just sauté a bit longer.

13. Add sriracha or chili flakes for a spicy version.

14. Use butter + bacon fat together for extra richness.

15. Don’t overcrowd the pan — cook in batches if doubling the recipe.

16. Add a squeeze of lime at the end for freshness.

17. Use smoked bacon for more depth of flavor.

18. Add pineapple chunks for a Hawaiian twist.

19. Drizzle oyster sauce (½–1 tsp) for a more authentic Asian taste.

20. Top with fried onions or toasted sesame seeds for crunch.

❓ 20 Frequently Asked Questions

1. Can I use fresh rice instead of day-old?

Yes, but chill it in the fridge for 20–30 minutes so it firms up.

2. What’s the best chicken to use?

Cooked shredded chicken, rotisserie chicken, or leftover grilled chicken.

3. Can I use turkey bacon?

Yes, but it won’t release as much fat — add 1–2 tsp oil.

4. Can I make this without bacon?

Absolutely. Replace bacon fat with butter or oil.

5. Can I turn this into a spicy fried rice?

Add sriracha, chili flakes, or spicy soy sauce.

6. How do I prevent the rice from getting mushy?

Use cold rice and cook on high heat.

7. Can I use brown rice?

Yes — it gives a slightly nuttier texture.

8. Can I add more vegetables?

Definitely: carrots, bell peppers, broccoli, or zucchini work well.

9. Can I freeze fried rice?

Yes, up to 2 months. Reheat in a pan for best results.

10. How long does it last in the fridge?

3–4 days in an airtight container.

11. Can I make this recipe gluten-free?

Use gluten-free soy sauce or tamari.

12. What can I use instead of soy sauce?

Coconut aminos or tamari.

13. Can I add shrimp?

Yes — cook separately and add at the end.

14. Why is my fried rice too pale?

Add a little more soy sauce or a splash of oyster sauce.

15. Why is my rice sticking together?

It might be too warm or overcooked — use colder, dry rice.

16. Can I double the recipe?

Yes, but use a large wok or cook in two batches.

17. What oil is best for fried rice?

Canola, vegetable, peanut oil, or bacon fat.

18. Can I make it dairy-free?

Skip the butter and use oil.

19. Can I use canned chicken?

Yes, drain it well first.

20. How do I reheat leftovers without drying them out?

Add 1–2 tsp water and reheat in a hot skillet.