Chicken and Bacon Fried Rice (Easy, Flavor-Packed & Better Than Takeout)
This Chicken and Bacon Fried Rice is a delicious twist on classic fried rice, combining tender chicken, crispy bacon, fluffy rice, and savory seasonings into one irresistible dish. It’s quick to make, incredibly satisfying, and perfect for busy weeknights when you want something comforting but homemade.
The smoky flavor from the bacon pairs beautifully with juicy chicken and scrambled eggs, while soy sauce and aromatics bring everything together. Once you try it, this recipe will become a regular on your dinner rotation.
Why You’ll Love This Recipe
- Ready in under 30 minutes
- Perfect way to use leftover rice
- Loaded with protein and flavor
- Family-friendly and customizable
- Better (and cheaper) than takeout
Ingredients
- 2 tablespoons bacon grease, or oil of your choice, divided
- 3 eggs, beaten
- 4 slices bacon, chopped
- 1 pound chicken breast, diced into small pieces
- 3 cups cooked rice (preferably day-old, cold rice)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots (or mixed vegetables)
- 3 tablespoons soy sauce (adjust to taste)
- 1 teaspoon sesame oil (optional, for extra flavor)
- Salt and black pepper, to taste
- 2 green onions, sliced (for garnish)
Optional add-ins:
- Chili flakes or sriracha for heat
- Ginger for extra depth
- Oyster sauce for richer flavor
Instructions
1. Scramble the Eggs
Heat 1 tablespoon of bacon grease or oil in a large skillet or wok over medium heat.
Pour in the beaten eggs and gently scramble until just set. Remove from the skillet and set aside.
2. Cook the Bacon
In the same skillet, add the chopped bacon. Cook until crispy and golden.
Remove bacon with a slotted spoon and set aside, leaving the grease in the pan for flavor.
3. Cook the Chicken
Add the diced chicken to the skillet. Season lightly with salt and pepper.
Cook for 5–6 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
4. Sauté Aromatics and Vegetables
Add the chopped onion and cook for 2–3 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
Add frozen peas and carrots and cook until heated through.
5. Add the Rice
Increase heat to medium-high. Add the cold cooked rice to the skillet.
Break up any clumps and stir-fry for 3–4 minutes until the rice is heated and slightly crispy.
6. Season and Combine
Add soy sauce and sesame oil. Toss well so the rice is evenly coated.
Return the scrambled eggs and crispy bacon to the pan. Stir everything together.
7. Final Touch
Taste and adjust seasoning with more soy sauce, salt, or pepper if needed.
Garnish with sliced green onions and serve hot.
Tips for the Best Fried Rice
- Always use cold, day-old rice for the best texture
- Cook ingredients separately to avoid soggy rice
- Don’t overcrowd the pan—use high heat
- Customize with shrimp, ham, or extra veggies
Storage & Reheating
- Store leftovers in an airtight container for up to 3–4 days
- Reheat in a skillet or microwave until hot