Oh. Wow. This Chicken and Bacon Fried Rice has been established in our home as the best “unplanned and amazingly delicious” meal ever.
Initially made on a whim one night when I had leftover rice in the fridge, I’ve been making this fried rice with bacon and chicken for years now and finally was able to get some updated photos so that I can share it with you.
The whole family very happily gives this dinner two thumbs up each time I make it.
Chicken Bacon Fried Rice
There really aren’t many meals that top the convenience of combining leftover rice with a bit of bacon and some leftover chicken in a way that delivers so much deliciousness.
Chicken fried rice and bacon fried rice have become such staples in our weeknight dinner plans, I regularly double or triple the amount of rice needed for a meal, just to make sure there is plenty leftover for a fried rice dinner too.
And for the easiest “leftover” chicken ever, I often pick up a rotisserie chicken at the store. Full disclosure, with two teenage boys and a very rapidly growing 10 (almost 11) year old in the house, there’s rarely anything truly leftover after most meals.
And if there is? You just might find it in my fridge with a giant note on the container that says “DO NOT EAT THIS” if I actually want it to be there for a recipe the following day. Anyone else relate to this?
Fried Rice with Bacon
Can you go wrong adding bacon to fried rice? I say that it’s impossible. As evidenced by this mouthwatering Chicken and Bacon Stir Fry that we’ve been making for almost ten years now, the combination of chicken + bacon + Asian flavors is absolutely fantastic.
Tender chicken, salty bacon, along with bites of egg, onion, and peas in a very flavorful rice skillet? Oh yeah, you need to make this.
Perfect Every Time Fried Rice
If you’ve made the Better Than Take-Out Fried Rice that I shared a few years ago, you may recall that our method is a little different from some.
Two things that set this fried rice apart are those extra minutes with just the rice and the sauce in the skillet. It really does make a difference. It allows the flavor to permeate each grain of rice and it crisps up a bit as well.
Side note: The rice for this recipe needs to be completely chilled so that it can be easily broken apart into individual grains without any clumping or sticking.
I suggest making the rice a day or two (even as much as 4-5 days) before you want to use it. The key to great fried rice is using rice that is as cold and dry as possible so that your fried rice won’t be mushy or soft.
The second thing that is different from other fried rice recipes is the method for cooking the eggs. You are going to cook the eggs first, in a flat pancake, and then dice that pancake up.
This was a fried rice game changer the first time I tried it and I’ll never go back to scrambling eggs in the skillet with the rice.
Start to finish this entire recipe is going to be ready to eat in just 15-20 minutes. Now just promise me that you won’t skip that extra 5 minutes of time with the rice in the skillet. It’s worth it, I promise!
Bacon Fried Rice
You have several choices with the bacon in this recipe. You can cook the bacon in the oven, either when you’re ready to make the recipe or a day or two ahead of time.
You can chop the bacon up and cook it in the skillet before starting the recipe here.
Or for the easiest option ever, you can use real bacon crumbles like these. (Please note that these are not the crunchy dried bacon bits that you find in a jar.) We use these crumbles in our omelets and on salads. They even crisp up when warmed in a skillet. They’re basically magic.
I use bacon grease in this recipe (and I always have a jar of it in the fridge) however, refined coconut oil or light flavored olive oil also work nicely.
Also, because I use bacon grease, I can make this recipe in a non-stick skillet (above photo) and it works perfectly with zero risk of burning anything.
If you’re using a higher heat point oil, you should be able to use a stainless pan (below photo) without any issues.
Bacon Fried Rice Recipe
- Warm a tablespoon of bacon grease, or oil, in a large skillet over medium heat. Swirl the oil to coat the surface of the pan. Pour the eggs into the pan and tilt as needed to spread across the skillet.
- Let the eggs cook for 2-3 minutes and then flip them over. Cook one more minute. Slide the egg out of the skillet onto a cutting board and allow it to cool. Cut into 1/2-inch wide strips and then cut into small pieces.
- Add the remaining tablespoon of grease, or oil, to the skillet and increase heat to medium-high. Add the rice and stir to coat. Continue stirring and cooking for about 2 minutes.
- Add the soy sauce and sesame oil. Stir well, to distribute the sauce throughout the rice. Cook for 5 minutes, stirring frequently until the rice is heated through.
- Add the chicken, bacon, and peas. Stir and cook an additional 3-4 minutes, until everything is hot. Add the eggs and green onions to the skillet. Sprinkle with pepper. Stir gently to mix. Taste the rice and add salt, only if needed. Serve with soy sauce on the side.
Fried Rice Recipes
Kielbasa and Shrimp Fried Rice is another fried rice meal of which we can’t get enough. For a new twist on the traditional Asian flavors, Mexican Fried Rice is filled with ground beef, bell peppers, black beans, corn, and green chile.
And for those times when you might want something a little different, Cauliflower Fried Rice takes fresh, cold cauliflower rice and fries it up with veggies, Mexican spices, cooked chicken, and a generous helping of shredded cheese.
For the crazy heat lovers in my family, I just put this Nasi Goreng Gila (aka Crazy Spicy Fried Rice) on my list to try. With Trinidad Scorpion and Scotch Bonnet peppers in the recipe, “I” will steer clear, but my oldest son will likely love it.
If you’re looking for another lightning-fast dinner option that packs a ton of flavor, this Sausage Egg Roll In A Bowl is a huge favorite too!
Chicken and Bacon Fried Rice
Ingredients
- 2 tablespoons bacon grease, or the oil of your choice, divided
- 3 eggs beaten
- 5 cups COLD cooked rice *
- ¼ cup low-sodium soy sauce, plus more for serving
- 1 tablespoon sesame oil
- ½ teaspoon freshly ground black pepper
- 3 cups cooked chicken, cut into 1/2-inch pieces
- 1 cup cooked and crumbled bacon, about 1 lb bacon
- ⅔ cup frozen peas
- 3 green onions sliced thin
- optional: kosher salt only as needed.
Instructions
To Cook the Eggs
- Warm a tablespoon of bacon grease, or oil, in a large skillet over medium heat. Swirl the oil to coat the surface of the pan. Pour the eggs into the pan and tilt as needed to spread across the skillet.
- Let the eggs cook for 2-3 minutes and then flip them over. Cook one more minute. Slide the egg out of the skillet onto a cutting board and allow it to cool. Cut into 1/2-inch wide strips and then cut into small pieces.
To Cook the Rice
- Add the remaining tablespoon of grease, or oil, to the skillet and increase heat to medium-high. Add the rice and stir to coat. Continue stirring and cooking for about 2 minutes.
- Add the soy sauce and sesame oil. Stir well, to distribute the sauce throughout the rice. Cook for 5 minutes, stirring frequently, until the rice is heated through.
- Add the chicken, bacon, and peas. Stir and cook an additional 3-4 minutes, until everything is hot. Add the eggs and green onions to the skillet. Sprinkle with pepper. Stir gently to mix. Taste the rice and add salt, only if needed.
Notes
Nutrition
{originally published 1/13/21 – recipe notes and photos updated 6/5/23}
fran bowen says
I have always been told never to re-heat rice??
Mary Younkin says
I have never heard that, Fran. This is a fairly standard method for making fried rice.
Sue says
I just made this using leftovers with a few substitute ingredients and the word is I will make this again. Grandson (26 yrs) loves it, and I did as well. Thank you for creating it.
Mary Younkin says
I’m so happy you liked it, Sue!
Shelita Jones-Davis says
I been doing this for years it’s nothing new. I’m 49 years old and the first time I ate it, I believe I was 17 yrs. But it’s really good over the years I add to it. Simple but good.
Mary Younkin says
I’m so glad you like it, Shelita! I never thought to add bacon before but clearly it’s a winner.
Joan Palmer says
.I made this for dinner tonight and it is VERY good. I will add it to my recipes to make again.
Mary Younkin says
I’m so glad you like it, Joan!
Debbie Himmler says
Loved it! It’s going in my “keeper book”. I used boneless thighs since they were in the freezer. Next time I may halve the bacon and add raw shrimp to the bacon and chicken. So good!
Mary Younkin says
Mmmmm, I LOVE adding shrimp to fried rice. That will be delicious, Debbie.
Toni says
So easy to make. It was so good. My husband loved it.
Thanks for all your great work.
Mary Younkin says
I’m thrilled that you like the rice too, Toni!
Henny. Hall says
Hi Mary!
Mary Younkin says
Hi Henny! I love seeing you here.
Shelley says
Good afternoon. My question is about the calorie count for the chicken bacon fried rice. Is the 512 calories listed per serving or the whole dish?
Mary Younkin says
Hi Shelley! That is per serving, based on the ingredients as listed, and the number of servings.
Denisha Smith says
I’m new to this , and I am tired of eating the same food so Into this site and this recipe caught my eye I LOVE the ingredients so I have to try and make this ….Hope its EASY !!!
Mary Younkin says
I hope you love it, Denisha.
Jess says
I have an egg allergy and can’t use that in the recipe. Would I need to do anything differently if I omit the eggs?
Mary Younkin says
You’re good to go without the egg, Jess. It’s fine to just skip it here.
Lynne Olivier says
Loved it, quick and easy.
Ron Knight says
I am new to cooking. What is the best way to prepare the rice for this recipe please? Thanks.
Mary Younkin says
Honestly, you can just follow the directions on the package of rice. Typically, something like this:
Combine 2 parts water and 1 part rice in a large pot. Bring the water to a boil. Reduce heat to low to maintain a simmer. Cover the pot and let the rice simmer without sitrring (if you stir, the rice will not be separate, it will be gummy and stick together) or uncovering for 18 minutes. Cook until the water is absorbed. Remove from the heat and let the rice sit, covered, for 10 minutes. Remove the lid and fluff the rice with a fork.
Make sure the rice is VERY cold before making fried rice. I typically make it a day in advance and chill in uncovered in the fridge overnight.
Terrilee K Soverns says
I’m trying this recipe for the first time. My question is can I replace the water for chicken broth to make the rice? I think that would add even more flavor. Thank you for posting the question about making the rice with not stirring or uncovering for 18 minutes. Thanks, T. Soverns
Mary Younkin says
Chicken broth will work great, Terrilee
Tracy says
What is the best oil rose in place of the bacon grease?
Mary Younkin says
Tracy – You could substitute whatever oil you prefer. We love the flavor bacon grease adds to the rice.
celine says
quel marque de riz quon prend
Mary Younkin says
I am not partial to a specific brand of rice. Any brand will work, Celine.
Laura Semmens says
I don’t think I will need to cook a whole pound of bacon to get one cup crumbled, but otherwise this looks great!
Mary Younkin says
For sure, go with the amount you feel comfortable with, Laura.
Angela Robinson says
This looks so delicious can’t wait to fix it this weekend my mouth is 😋😋🤣 I love all your recipes..
Mary Younkin says
Thank you, Angela. Enjoy!
Lily says
This was so good! Awesome ratio of flavors, and a great way to use up leftover chicken and/or rice.
Mary Younkin says
YAY! Glad you liked it, Lily.
Jan West says
This is better than take out. I added broccoli to mine..very tasty indeed. This is my 3rd time making it.
Mary Younkin says
I’m glad you’ve been enjoying the fried rice, Jan.
Kathi says
Made this recipe – and followed your instructions about the day old rice. Only made 2 changes. Since there is only me -cut it down to 2 servings; and changed the peas to diced frozen string beans – as I hate peas thanks to my ex husband. Great recipe – thanks for posting it.
Mary Younkin says
I’m so glad you like it, Kathi!