crispy bacon pieces, tender chicken, fluffy scrambled egg, and colorful veggies all tossed into perfectly seasoned
rice with that glossy, savory sauce you expect from your favorite takeout—except it’s made in one pan at home.
It’s fast, flexible, and the kind of meal that makes leftovers feel like a bonus.
Main
- 4 cups cooked rice (cold, day-old rice is best)
- 1 lb (450 g) chicken (breast or thighs), diced small
- 6 slices bacon, chopped
- 3 large eggs, lightly beaten
- 1 cup frozen peas and carrots (or mixed veggies)
- 3 green onions, sliced (whites + greens separated)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced (optional but great)
Sauce
- 1/4 cup soy sauce (low sodium recommended)
- 1 tbsp oyster sauce (optional, adds “restaurant” depth)
- 1 tbsp sesame oil (use at the end for aroma)
- 1 tbsp rice vinegar (or lime juice)
- 1 tsp honey or brown sugar (optional, balances salt)
- 1/2 tsp black pepper
- Optional heat: sriracha or chili flakes
For Cooking
- 1–2 tbsp neutral oil (vegetable/canola), as needed
- Salt (usually minimal—soy sauce is salty)
Instructions
- Mix sauce: In a small bowl, whisk soy sauce, oyster sauce (if using), rice vinegar, honey (if using),
and black pepper. Set aside. (Save sesame oil for the end.) - Cook bacon: Heat a large skillet or wok over medium heat. Cook chopped bacon until crisp.
Remove bacon to a plate, leaving 1–2 tbsp bacon fat in the pan (drain extra if needed). - Cook chicken: Add diced chicken to the skillet. Cook 4–6 minutes until browned and cooked through.
Remove to the plate with bacon.ADVERTISEMENT
