chicken and bacon fried rice
This Chicken Bacon Fried Rice Bowl is a quick, comforting one-pan dinner loaded with crispy bacon, tender chicken, veggies, and fluffy jasmine rice.
There’s something so satisfying about turning simple leftovers into a craveable, restaurant-style meal. This chicken and bacon fried rice is exactly that kind of dish—savory, slightly smoky from the bacon, and perfectly sauced so every grain of rice is full of flavor.
You’ll start with chilled jasmine rice, add juicy bites of chicken and crisp bacon, then toss everything together with veggies, soy sauce, and garlic. It all happens in one pan, which means less cleanup and more time to enjoy dinner.
Whether you’re feeding a hungry family or just stocking the fridge with lunches for the week, this fried rice bowl deserves a regular spot in your rotation.
Chicken Bacon Fried Rice Ingredients
Most of these ingredients are pantry and fridge staples, which makes this a great “what’s for dinner?” backup plan. Here’s what goes into the skillet and why each piece matters.
- Cooked jasmine rice – Day-old, chilled rice fries up fluffy with separate grains instead of turning mushy or clumpy.
- Bacon – Adds smoky, salty richness and leaves behind flavorful fat that seasons the whole pan.
- Boneless chicken (breast or thighs) – Bite-sized pieces cook quickly and make the fried rice hearty enough for a full meal.
- Eggs – Scrambled right in the pan for that classic fried rice texture and extra protein.
- Frozen peas and carrots – A colorful veggie mix that softens quickly and adds sweetness and crunch.
- Green onions – Stirred in at the end for a fresh, oniony bite and a pop of color.
- Garlic – Minced garlic perfumes the whole dish and deepens the savory flavor.
- Vegetable oil – Helps everything stir-fry smoothly and keeps the rice from sticking.
- Low-sodium soy sauce – The main savory seasoning that coats the rice and ties all the flavors together.
- Oyster sauce (optional) – Adds extra depth and a slightly sweet, umami note if you like richer fried rice.
- Sesame oil – A drizzle at the end brings that nutty, toasty aroma you know from takeout.
- Salt and black pepper – For balancing and boosting all the other flavors to your taste.
Step-by-Step Chicken Bacon Fried Rice
STEP 1: Prep your ingredients so cooking goes quickly. If your rice is freshly cooked, spread it on a tray and chill it to dry slightly. Dice the bacon, cut the chicken into small pieces, slice the green onions, and mince the garlic.
STEP 2: Heat a large skillet or wok over medium-high heat. Add the diced bacon and cook, stirring occasionally, until the pieces are crisp and browned. Scoop the bacon onto a plate, leaving about a spoonful of bacon fat in the pan.
STEP 3: Add a little vegetable oil if the pan looks dry. Season the chicken lightly with salt and pepper, then stir-fry it in the hot pan until cooked through and golden on the edges. Transfer the chicken to the plate with the bacon.
STEP 4: In the same pan, add a touch more oil if needed. Pour in the beaten eggs. Let them sit for a few seconds, then gently scramble until just set and soft. Slide the cooked eggs onto the plate with the chicken and bacon.
STEP 5: Add the remaining vegetable oil to the pan. Stir in the minced garlic, peas, and carrots. Cook for a couple of minutes until the vegetables are hot and tender and the garlic smells fragrant, but not burnt.
STEP 6: Add the chilled jasmine rice to the pan, breaking up any clumps with your spatula. Stir-fry for three to four minutes, pressing the rice into the hot surface and flipping it so it warms through and starts to lightly toast.
STEP 7: Return the cooked chicken, bacon, and scrambled eggs to the pan. Pour in the soy sauce, oyster sauce if you’re using it, and sesame oil. Toss everything together until the rice is evenly coated and the meat and veggies are well distributed.
STEP 8: Stir in the sliced green onions, taste, and adjust with a little more soy sauce, pepper, or sesame oil if you like. Serve the fried rice hot in bowls, with extra green onions on top if you want a fresh finish.
Helpful Tips
- Use cold rice if you can. Rice that has chilled in the fridge is drier and fries instead of steaming, which keeps your fried rice fluffy instead of gummy.
- Don’t overcrowd the pan. If your skillet is small, cook the chicken in two batches so it can brown properly instead of boiling in its own juices.
- Adjust the sauce at the end. Start with the written amounts, then taste and tweak with more soy sauce, sesame oil, or a splash of oyster sauce to suit your salt and richness preferences.
Can I use leftover rotisserie chicken?
Yes, leftover cooked chicken works great. Skip the raw chicken step and simply add shredded or chopped cooked chicken back to the pan with the bacon and eggs to warm through.
Can I make this ahead for meal prep?
Absolutely. Portion the cooled fried rice into airtight containers and refrigerate. It reheats well for lunches or quick dinners throughout the week, especially in the microwave or a hot skillet.
What if I don’t have jasmine rice?
You can use long-grain white rice or leftover rice from another meal. Just avoid very sticky rice styles. Whatever you use, chilling it first still gives the best fried rice texture.
How can I make this less salty?
Stick with low-sodium soy sauce, skip the extra pinches of salt, and thin the sauce with a spoonful of water or unsalted broth. Taste as you go and season gently.
How to Store & Reheat
Let the fried rice cool to room temperature before storing so condensation doesn’t make it soggy. Transfer leftovers to airtight containers and refrigerate for up to three to four days.
For longer storage, you can freeze portions of fried rice. Pack it into freezer-safe bags or containers, flattening the bags so they stack neatly. Freeze for up to two months, then thaw overnight in the fridge before reheating.
To reheat, the quickest option is the microwave: sprinkle a little water over the rice, cover loosely, and heat in short bursts, stirring between each. For the best texture, reheat in a hot skillet with a small splash of oil, stirring until the rice is steaming and the edges are slightly crisp again.
What to Serve with Chicken Bacon Fried Rice
This fried rice is hearty enough to stand on its own, but simple sides can turn it into a full feast. Here are a few delicious pairing ideas.
- Crunchy cucumber salad – A light salad with cucumbers, sesame seeds, and a tangy dressing adds freshness and balances the richness of the bacon and chicken.
- Steamed or roasted veggies – Broccoli, green beans, or bok choy cooked simply with garlic and a little soy sauce make a colorful, nutrient-loving side.
- Spring rolls or potstickers – Store-bought or homemade, they fit perfectly alongside a bowl of fried rice for a fun, takeout-style dinner at home.
Chicken Bacon Fried Rice Bowl
Ingredients
- 1 tablespoon sesame oil
- 3 tablespoons reduced-sodium soy sauce
- 1 cup mixed peas and carrots thawed from frozen
- 2 large eggs gently beaten
- 2 tablespoons neutral cooking oil such as vegetable, divided use
- 3 scallions finely sliced
- 4 slices of bacon finely chopped
- 1 pound approximately 450 grams skinless, boneless chicken breast or thigh meat, diced into small pieces
- 2 cups pre-cooked jasmine rice ideally cold
- 3 garlic cloves finely minced
- Salt and freshly ground black pepper according to preference
- 1 tablespoon oyster sauce optional, for deeper umami
Instructions
- Begin by preparing the rice. For best results, use rice that has been chilled overnight, as it remains firmer and less sticky during frying.
- Place a large wok or deep skillet over medium-high heat. Add the chopped bacon and cook until rendered and crispy. Once done, transfer the bacon to a plate, leaving approximately one tablespoon of the rendered fat in the pan.
- Introduce 1 tablespoon of vegetable oil to the same pan. Lightly season the diced chicken with salt and pepper, then stir-fry until it is thoroughly cooked and lightly browned. Remove the chicken and set aside with the bacon.
- Push any remaining oil to the center of the pan, pour in the beaten eggs, and gently scramble until they are just set. Move them to the side once cooked.
- Add the remaining tablespoon of vegetable oil to the pan. Sauté the minced garlic along with the peas and carrots for 2 to 3 minutes, or until the vegetables are soft and aromatic.
- Incorporate the chilled jasmine rice into the pan. Break apart any clumps with a spatula, and stir-fry for 3 to 4 minutes until fully warmed through.
- Return the cooked chicken, crispy bacon, and scrambled eggs to the skillet. Drizzle in the soy sauce, optional oyster sauce, and sesame oil. Stir thoroughly to ensure everything is evenly coated with the sauce.
- Finally, sprinkle in the sliced green onions. Taste and adjust seasoning with additional soy sauce or pepper, if desired. Serve immediately while hot.