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Bacon and Chicken Fried Rice

Bacon and Chicken Fried Rice

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ljburrill

Great side dish that doesn't take long to prepare and has lots of flavor. Don't cook the bacon too much; you don't want it to have a crunchy texture. This makes excellent leftovers!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 42.4g
  • 14%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 1668 mg
  • 67%

Based on a 2,000 calorie diet

Directions

  1. Bring water to a boil in a saucepan. Stir instant white rice into boiling water. Cook rice until softened, about 5 minutes.
  2. Heat oil in a separate skillet over medium heat. Cook chicken in hot oil until cooked through and no longer pink in the middle, 5 to 7 minutes.
  3. Fry bacon in a large wok or skillet over medium-high until hot and cooked through but not yet crunchy, 2 to 3 minutes per side. Remove bacon to a plate lined with paper towels. Drain fat from wok, reserving 1 to 2 tablespoons of drippings in the bottom of the wok. Cut bacon into small pieces.
  4. Return wok to medium-high heat and heat reserved bacon drippings. Combine rice, chicken, bacon, green onions, and soy sauce in the wok; cook and stir until evenly mixed and hot, 2 to 3 minutes.
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Reviews

Faith N
6
12/29/2012

We omitted the green onion as I'm the only one that will eat them here but otherwise followed the directions as instructed. We really enjoyed this, my husband asked me to fix it again. I'm not sure how the rice was supposed to turn out (it was more greasy/mushy than anything) but had a really good flavor. Went great with a loaded baked potato (no, we don't count calories like we should) and green beans!

kindrexsnap
6
10/8/2012

I make this often for my husband, but usually we have this as a main dish rather than a side. I do add in a few extras, though: an egg (omelet-style, cut into small strips), 1 t. of curry powder, frozen peas or shelled edamame, and red pepper flakes to taste. Sometimes I'll omit the egg and add drained pineapple to change it up. All around a great basic recipe with room for a little creativity, and the leftovers are indeed amazing.