Chicken Fried Rice Bacon

This chicken fried rice with bacon transforms simple ingredients into restaurant-quality comfort food in just 35 minutes. The combination of savory bacon, tender chicken, and vegetables creates a perfectly balanced one-dish meal that's become my weeknight salvation when time is short but flavor expectations are high.

I discovered this recipe during my college years when takeout became too expensive. After many attempts to recreate my favorite restaurant version, this combination with bacon became the clear winner, earning permanent status in my meal rotation.

Ingredients

• Chicken breasts: provides lean protein and absorbs the savory flavors beautifully. Look for boneless, skinless varieties for quick cooking.
• Bacon: adds smoky depth and richness that elevates this from ordinary fried rice. Choose thicker cut for more substantial texture.
• Day old jasmine rice: creates the perfect texture. Freshly cooked rice often becomes mushy in stir fries.
• Frozen peas and carrots: offer convenience and bright color. Premium frozen vegetables work better than canned here.
• Soy sauce: creates the savory base. Use low sodium if you prefer to control salt levels.
• Oyster sauce: adds complex umami that can't be matched. Look for premium brands like Lee Kum Kee for best flavor.
• Sesame oil: provides aromatic finishing notes. A little goes a long way, so measure carefully.
• White pepper: offers subtle heat without changing the color. Black pepper works too but alters appearance slightly.

Instructions

Crisp the Bacon:

Heat 1 tablespoon vegetable oil in your large wok or skillet over medium high heat until shimmering. Add the chopped bacon pieces and cook them undisturbed for about 1 minute before stirring. Continue cooking for 4 to 5 minutes total until the bacon turns golden brown and crispy. The edges should curl slightly and the fat should render out. Remove the bacon with a slotted spoon to a paper towel lined plate, keeping all that wonderful bacon fat in the pan for extra flavor.

Cook the Chicken:

Add your diced chicken pieces to the hot bacon fat in a single layer if possible. Let them sear undisturbed for about 2 minutes until golden on one side. Then stir fry for another 2 to 3 minutes until the chicken is cooked through with no pink remaining. The chicken should develop a slight golden crust. Remove the chicken and set aside on the plate with the bacon.

Sauté the Aromatics:

Check if you need more oil and add the remaining tablespoon if the pan looks dry. Add the diced onions and cook for about 1 minute until they begin to soften and become translucent. Add the minced garlic and cook for just 30 seconds until fragrant, being careful not to let it burn which would create bitterness. The aromatics should smell sweet and savory.

Cook the Eggs:

Push all the vegetables to one side of the pan, creating a clear space. Pour the beaten eggs into this empty space and let them sit for about 20 seconds until they begin to set at the bottom. Gently scramble them with your spatula until they are just cooked through but still soft and fluffy, about 1 minute total. They should form small, soft curds.

Add Vegetables:

Add the thawed peas and carrots to the pan, stirring them in with the eggs and onion mixture. Cook for 1 to 2 minutes until they are heated through and their color brightens. The peas should remain vibrant green and the carrots should be tender but not mushy.

Incorporate the Rice:

Add the cold rice to the pan, breaking up any clumps with your spatula or wooden spoon. Stir fry the rice for 2 to 3 minutes, making sure to scrape the bottom of the pan to prevent sticking and to incorporate any browned bits. The rice should be heated through and starting to get a slight chew on some grains.

Combine Everything:

Return the reserved chicken and bacon to the pan. Pour the soy sauce, oyster sauce, and sesame oil evenly over everything. Sprinkle with white pepper and salt. Toss continuously for about 2 minutes until all ingredients are well coated with sauce and everything is hot. The rice should take on a light brown color from the sauces.

Finish and Serve:

Add the sliced green onions and toss for another 30 seconds just to warm them. Taste and adjust seasonings if needed, adding more soy sauce for saltiness or white pepper for heat. Transfer to a serving dish and garnish with additional sliced green onions. Serve immediately while hot and fragrant.

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The oyster sauce is truly the secret ingredient in this recipe. While many home cooks skip it, this thick, savory sauce adds a restaurant quality depth that cannot be replicated with just soy sauce alone. My grandmother first taught me this trick when I was learning to cook as a teenager, and it transformed my Asian cooking forever.

The Perfect Rice

Using day old rice is not just a suggestion but crucial for achieving the proper texture in fried rice. Freshly cooked rice contains too much moisture and will turn mushy when stir fried. For best results, cook your rice the day before and refrigerate it uncovered for at least 4 hours or overnight. This allows the grains to dry out slightly and firm up, creating that distinct separate grain texture that marks restaurant quality fried rice.

If you find yourself wanting to make this recipe without day old rice, you can spread freshly cooked rice on a baking sheet in a thin layer and place it in the refrigerator for 1 to 2 hours. While not quite as good as truly day old rice, this quick method will remove enough moisture to improve your results significantly.

Smart Substitutions

This recipe welcomes adaptations based on what you have available. For a lighter version, turkey bacon works beautifully while still providing that smoky flavor. Vegetarians can omit the meat entirely and add extra vegetables or even cubed tofu for protein.

The vegetable mix can be customized endlessly. Bell peppers, corn, snap peas, or broccoli florets all work wonderfully. Just remember to cut everything into similar sized pieces for even cooking. For vegetables with longer cooking times like broccoli, consider blanching them briefly before adding to the stir fry.

If oyster sauce is unavailable, you can substitute with an extra tablespoon of soy sauce mixed with a half teaspoon of sugar. The flavor profile will be different but still delicious. For those avoiding soy altogether, coconut aminos make an excellent alternative.

Serving Suggestions

While this dish is complete on its own, pairing it with a few complementary items can create a more festive meal. Consider serving alongside a simple cucumber salad dressed with rice vinegar and sesame oil for a refreshing contrast to the rich fried rice.

For a more elaborate spread, add egg drop soup as a starter and finish with mango slices or lychee fruit for dessert. When entertaining, I place the fried rice in a large serving bowl in the center of the table with small bowls of garnishes like extra green onions, chopped peanuts, and sriracha sauce for guests to customize their portions.

Seasonal Adaptations

Spring Use fresh peas instead of frozen and add asparagus tips Summer Add diced zucchini and fresh corn kernels Fall Incorporate diced butternut squash pre roasted for sweetness Winter Use hearty vegetables like kale or brussels sprout leaves

Success Stories

This recipe converted my vegetable averse nephew into willingly eating peas and carrots without complaint. The bacon seems to work magic on picky eaters. Several readers have mentioned successfully using this recipe for meal prep lunches, noting that the flavors actually improve after a day in the refrigerator. One creative home cook reported using leftover holiday ham in place of bacon with excellent results.

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Serve immediately while hot and fragrant, garnished with additional sliced green onions.