Chicken and Bacon Fried Rice (Print version)

Savory chicken, crispy bacon, and fluffy egg-fried rice done in one skillet in about 30 minutes. A weeknight dinner the whole family will love.

# Ingredients:

For the protein

01 - 6 strips thick-cut bacon, chopped into small pieces
02 - 1 lb (450 g) boneless chicken thighs, cut into 1-inch pieces
03 - Salt and black pepper, to season

For the fried rice

04 - 3 cups day-old cooked long-grain white rice
05 - 3 large eggs, lightly beaten
06 - 1 cup frozen peas and carrots, thawed
07 - 4 cloves garlic, minced
08 - 3 green onions, sliced (whites and greens separated)
09 - 1 tablespoon vegetable oil (if needed)

For the sauce

10 - 3 tablespoons soy sauce
11 - 1 tablespoon oyster sauce
12 - 1 teaspoon sesame oil

# Instructions:

01 - Add chopped bacon to a cold wok or large skillet. Cook over medium heat, stirring occasionally, until the fat has rendered and the bacon is crispy, 7 to 8 minutes. Remove with a slotted spoon to a plate, leaving about 1 tablespoon of fat in the pan.
02 - Raise the heat to medium-high. Season chicken pieces with salt and pepper and add to the hot bacon fat. Cook undisturbed for 2 minutes to build color, then stir and cook 2 to 3 minutes more until cooked through to 165°F internal. Remove to the plate with the bacon.
03 - Add a splash of vegetable oil if the pan looks dry. Pour in the beaten eggs, let them set for 20 seconds, then scramble loosely into soft chunks. Do not cook them fully. Push to one side of the pan without removing.
04 - Add the garlic and the white parts of the green onions to the center of the pan. Stir for 30 seconds until fragrant, keeping the heat high.
05 - Add the cold rice and break up any clumps with the back of your spatula. Let it sit undisturbed for 1 minute to crisp the bottom, then toss and repeat for 3 to 4 minutes total until the grains separate and some pick up a little color.
06 - Add the peas and carrots, soy sauce, and oyster sauce. Toss to coat. Return the chicken and bacon to the pan and toss to combine. Remove from heat, drizzle with sesame oil, and top with the green onion greens. Serve immediately.

# Good to know:

01 - Day-old cold rice is essential for the best texture. Fresh rice will steam and clump rather than fry.
02 - Best served immediately while the bacon is still crispy.

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