Chicken Bacon Fried Rice Bowl
A satisfying fusion of tender chicken, crisped bacon, and aromatic jasmine rice, this savory stir-fry brings together vibrant vegetables and rich seasonings for a quick yet hearty one-skillet meal. Ideal for busy evenings and a smart use of leftover rice, each bite delivers comforting flavor and balanced texture.
Print
Pin
Servings: 6
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.
Notes
For best texture, avoid freshly cooked rice. Chilled rice fries better and prevents clumping. Oyster sauce is optional but adds depth of flavor.