Chicken Fried Rice

In this chicken fried rice recipe, crispy bacon, eggs and vegetables combine with chicken breast and white rice to make a wonderful dish that’s better than take out.

Course Main Course

Cuisine Asian

Keyword fried rice, take-out

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 606kcal

Author Elizabeth

Ingredients

3 Bacon Slices cut into ½ - 1 inch pieces
1-1¼ pound Chicken Breast boneless and skinless and cut into small cubes
1¼ teaspoon Salt divided
1 teaspoon Oil for the scrambled eggs use a neutral oil or light olive oil
3 Large Eggs scrambled
3-4 Garlic Cloves finely minced
½ teaspoon Ginger Powder
4-5 cups Cooked White Rice OR 3 cups Water 1½ cup Long Grain White Rice and 1 teaspoon Salt
1½ cup Frozen Vegetables carrots, peas, green beans, etc. use vegetables that will stay firm and not mush up cooked to the lowest recommended time on the package
6 tablespoons Low-Sodium Soy Sauce
3 tablespoons Green Onion sliced – plus extra for garnish if desired

Instructions

Instructions to make white rice if not using leftovers

Bring 3 cups of water to a boil over high heat. When the water is boiling add 1½ cup of white rice and 1 teaspoon of salt, stir well. Lower the heat to medium and boil, uncovered, until most of the water has cooked out and you can see the rice on the surface (approximately 5-7 minutes). Stir the rice, lower the heat to low and cover. Cook the rice on low for about 25 minutes until done.
Take the rice off the heat, uncover and fluff with a fork. Let the rice cool. Once it has cooled some, add it to a bowl and refrigerate until it’s chilled.

Scramble the eggs

Heat 1 teaspoon of oil in a non-stick skillet over medium heat. Add the eggs and ¼ teaspoon salt, cook 2-3 minutes while stirring until they’re fully cooked. Remove the skillet from the heat and reserve until ready to add to the fried rice.

Cook the Bacon

Cook the bacon in a large, deep, non-stick skillet or wok over medium heat for 7-10 minutes or until crispy.
Stir the bacon occasionally at first, but as it gets going stir more often to prevent it from burning
Take the skillet off the heat and remove the bacon with a slotted spoon. Do not wash the skillet.

Cook the chicken

Place the skillet, along with bacon drippings, back over medium-high heat. When the oil is hot, add the chicken and sprinkle with the salt and ginger powder. Stir well and then arrange it into one layer.
Cook the chicken for 3-4 minutes. Flip/turn the chicken in sections so that the browned side is up and cook another 3-4 minutes or until cooked through. Make sure the chicken is no longer pink in the middle by cutting one of the larger pieces in half.
The cooking time will depend on the size of the pieces. Stir well, if there is any liquid left in the skillet let it cook out before proceeding.
Lower the heat to medium and add the garlic, stir to combine and cook for 1 minute.

Finish the fried rice

Add the white rice to the skillet and stir well to combine. Continue cooking, while stirring constantly for 2-3 minutes until the rice is hot and starts to steam.
Add the eggs, bacon and the vegetables, stir well and continue stirring to prevent sticking and burning.
Slowly add the soy sauce while stirring constantly to coat the ingredients completely. Lower the heat to medium low and continue cooking and stirring until all the liquid is absorbed, about 2-3 minutes.
Finally, sprinkle in the green onions and stir. Reduce the heat to low, cover and cook for 3-5 minutes to let the flavors come together.

Nutrition