If you’re craving a quick, satisfying meal that combines the comfort of fried rice with the rich flavor of smoky bacon, this Chicken and Bacon Fried Rice is exactly what you need. It’s packed with tender chicken, crispy bacon, fluffy rice, and vegetables—all stir-fried together in a savory, aromatic sauce. I first made this dish on a night when I needed something fast but hearty, and the combination instantly became a family favorite. It has that irresistible balance of salty, savory, and satisfying, and the best part is that it comes together quickly with simple ingredients you probably already have on hand.
Why You’ll Love This Recipe
This Chicken and Bacon Fried Rice delivers big flavor with minimal effort. The bacon brings smoky richness, the chicken adds protein, and the vegetables provide freshness—all tied together with a perfectly seasoned fried rice base. It’s versatile, customizable, and excellent for using leftover rice. Whether as a quick dinner or a next-day lunch option, it’s a dish that tastes just as good as takeout, but fresher and more satisfying.
Print
Chicken and Bacon Fried Rice – Savory, Hearty & Better Than Takeout
- Total Time: 25 mins
- Yield: 4 servings
- Diet: Halal
Description
A savory and satisfying fried rice loaded with tender chicken, crispy bacon, vegetables, and seasoned rice for a quick and delicious meal.
Ingredients
- 2 cups cooked rice (preferably day-old)
- 2 cups cooked chicken, diced or shredded
- 4 slices bacon, chopped
- 2 eggs, lightly beaten
- 1 cup frozen peas and carrots
- 1 small onion, chopped
- 3 cloves garlic, minced
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1/2 tsp black pepper
- 2 green onions, sliced
Instructions
- Heat a large skillet or wok over medium-high heat and cook the bacon until crispy. Remove bacon and set aside, leaving the grease in the pan.
- Add vegetable oil to the pan if needed, then sauté the onions and garlic until fragrant.
- Add the peas and carrots and cook for 2–3 minutes.
- Push the vegetables to one side and pour the beaten eggs into the empty space. Scramble until cooked.
- Add the cooked rice and chicken to the skillet, stirring to combine everything.
- Pour in soy sauce and sesame oil, seasoning with black pepper. Mix thoroughly.
- Stir in the crispy bacon and green onions.
- Cook for an additional 2–3 minutes, then serve warm.
Notes
- Use day-old rice for the best texture.
- Add extra vegetables such as bell peppers, corn, or broccoli.
- For spice, add chili flakes or Sriracha.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cooked rice – Cold, day-old rice works best for fluffy, non-sticky fried rice.
Chicken breast or thighs – Diced and sautéed for tender, flavorful bites.
Bacon – Crispy and smoky, adding depth and richness to the entire dish.
Eggs – Soft-scrambled to bring classic fried-rice texture and protein.
Peas and carrots – Provide color, sweetness, and balance to the savory base.
Onion – Adds aromatic flavor that builds the foundation of the dish.
Garlic – Infuses the fried rice with warm, savory depth.
Soy sauce – A key seasoning for traditional fried rice flavor.
Oyster sauce – Adds richness and umami that elevates the dish.
Sesame oil – A finishing touch that brings authentic aroma.
Salt and black pepper – Essential to highlight each layer of flavor.
Green onions – Fresh and bright, perfect for topping.
Directions
Begin by cooking the bacon in a large skillet or wok over medium heat until crispy. Remove the bacon and set it aside, leaving some of the rendered fat in the pan. Add the diced chicken to the skillet and cook until browned and fully cooked through. Season lightly with salt and pepper. Remove chicken and set aside.
In the same pan, add the chopped onion and sauté until softened. Stir in the garlic and cook for 30 seconds until fragrant. Push the vegetables to one side of the skillet and crack the eggs into the empty space. Scramble gently until just set.
Add the cooked rice to the skillet, breaking up any clumps. Stir in peas and carrots, then return the cooked chicken and bacon to the pan. Pour in the soy sauce and oyster sauce, mixing thoroughly so every grain of rice is coated. Stir-fry for 2–3 minutes until hot. Finish with a drizzle of sesame oil and top with sliced green onions.
Serve immediately and enjoy this comforting, savory fried rice.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 people. Preparation takes about 10 minutes, and cooking takes 15 minutes, for a total of 25 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for best texture, or microwave in short intervals. Avoid freezing, as rice can become grainy after thawing.
Variations and Customizations
Spicy Bacon Fried Rice – Add sliced jalapeños, chili flakes, or sriracha.
Pineapple Fried Rice – Add pineapple chunks for a sweet and savory twist.
Veggie-Packed Version – Add bell peppers, broccoli, or baby corn.
Teriyaki Style – Replace oyster sauce with teriyaki sauce for a sweeter profile.
Low-Carb Option – Use cauliflower rice instead of traditional rice.
Garlic-Lovers’ Version – Add extra minced garlic or garlic butter.
Herb Chicken Rice – Season chicken with paprika and thyme before cooking.
Extra Crispy Fried Rice – Let the rice sit undisturbed for a few minutes to crisp slightly.
BBQ Bacon Fried Rice – Add a splash of barbecue sauce for smoky sweetness.
Shrimp and Chicken Combo – Add shrimp for extra protein and flavor.
FAQs
Can I use leftover chicken?
Yes, leftover roasted or grilled chicken works great.
Can I use turkey bacon?
Yes, though it won’t render as much fat, so add a little oil as needed.
Why is cold rice best?
It fries better and won’t become mushy.
Can I substitute oyster sauce?
Yes—use hoisin or just extra soy sauce.
Can I make this without eggs?
Yes, simply omit them.
What veggies work best?
Peas, carrots, onions, corn, bell peppers, and broccoli all work well.
Can I prep this ahead of time?
Yes, it reheats beautifully.
Can I make it gluten-free?
Use gluten-free soy sauce and oyster-free alternatives.
How do I prevent soggy fried rice?
Use cold rice and cook on medium-high heat.
Can I add cheese?
Yes—stir in a little cheddar or mozzarella for a creamy twist.
Conclusion
This Chicken and Bacon Fried Rice is everything you want in a quick, comforting meal—savory, hearty, smoky, and incredibly easy to make. It’s perfect for weeknights, meal prep, or using up leftovers without sacrificing flavor. Once you try this simple yet delicious fried rice, it will become a frequent addition to your dinner rotation.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!