Bacon and Chicken Fried Rice recipe

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Ingredients

3 cups water
3 cups instant white rice (such as Minute®)
2 teaspoons vegetable oil
3 skinless, boneless chicken breasts, cut into chunks
12 slices bacon
1 cup chopped green onion
½ cup soy sauce, or to taste

Nutrition Info

383.6 calories
carbohydrate: 42.4 g
cholesterol: 56.1 mg
fat: 11.5 g
fiber: 1.5 g
protein: 25.4 g
saturatedFat: 3.3 g
servingSize: -
sodium: 1668.2 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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!

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