Chicken and Bacon Fried Rice (Smoky, Savory, Better Than Takeout)

Scramble eggs: Add a small splash of oil if the pan looks dry. Pour in eggs and scramble quickly.
When just set, push to the side (or remove and add back later).

Sauté aromatics + veggies: Add garlic, ginger (if using), and the green onion whites.
Cook 30 seconds, then add peas and carrots and stir 1–2 minutes.

Add rice: Add cold rice and break up clumps. Stir-fry 3–4 minutes until heated through and lightly toasted.

Combine: Add bacon and chicken back in. Pour sauce over everything and toss well for 1–2 minutes.

Finish: Turn off heat and drizzle sesame oil. Top with green onion greens. Taste and adjust
(more soy sauce, pepper, or a little sriracha if you like).

Serve: Enjoy hot—straight from the skillet is the best kind of dinner.

Serving & Storage

Serving Ideas

Top with extra green onions and sesame seeds
Add a fried egg on top for extra comfort
Serve with cucumber salad, spring rolls, or steamed broccoli
Offer sauces on the side: sriracha, chili crisp, yum yum sauce

Storage

Refrigerate: Store in an airtight container up to 4 days.
Freeze: Freeze up to 2 months. Thaw overnight for best texture.

Reheat

Skillet (best): Reheat over medium with a splash of water to steam and loosen.
Microwave: Cover and heat in bursts, stirring halfway through.

Tips

Use cold rice: Day-old rice is drier and fries better without turning mushy.
High heat helps: Fried rice loves a hot pan—cook in batches if your skillet is small.
Small dice = fast cook: Cut chicken into small pieces so it cooks quickly and evenly.
Don’t over-sauce: Start with the recipe amount, then add more if needed.
Sesame oil last: It’s for aroma—adding at the end keeps flavor bright.
Balance: If it tastes too salty, add a squeeze of lime or a tiny bit of honey.

Variations

Pineapple Chicken Bacon: Add 3/4 cup diced pineapple for sweet-savory contrast.
Spicy: Add chili crisp, sriracha, or diced jalapeños.
Veggie-Loaded: Add mushrooms, bell peppers, zucchini, or cabbage.
Teriyaki: Swap sauce for teriyaki glaze and reduce soy sauce.
Low-Carb: Use cauliflower rice (cook quickly; reduce sauce and don’t over-stir).
Shrimp Swap: Replace chicken with shrimp (cook shrimp 2–3 minutes total).

FAQ

Can I use freshly cooked rice?

You can, but it’s more likely to turn soft. If you must, spread hot rice on a tray and chill 20–30 minutes to dry it out.

Do I need oyster sauce?

No, but it adds a deep savory flavor. If you skip it, add a little extra soy sauce and a pinch of sugar.

How do I keep fried rice from sticking?

Use a hot pan, enough fat (bacon fat/oil), and avoid stirring constantly—let the rice sit a few seconds to toast.

What’s the best cut of chicken?

Chicken thighs stay juicier, but breasts work great if you don’t overcook them. Small dice helps either way.

Can I meal prep this?

Yes—fried rice reheats beautifully. Store in portions and reheat in a skillet for best texture.