Chicken Bacon Fried Rice Recipes

CHICKEN FRIED RICE

Steps:

• Sauce & chicken: Mix Sauce in a bowl. Pour 2 tsp over chicken, toss to coat, then set aside for 10 minutes.
• Egg: Heat 1 tbsp oil in a wok or skillet over medium heat. Add egg and scramble until just cooked (still a touch wet) then remove.
• Fried Rice: Turn heat up to high, add remaining 1/2 tbsp oil and bacon into same skillet. Cook for 1 minute or so until fat starts to melt, then add onion and garlic.
• Cook until bacon is light golden - about 1 1/2 minutes.
• Add vegetables (still frozen is fine). Cook for 1 minute.
• Add chicken and cook until it changes from pink to white - about 1 1/2 minutes.
• Add rice and Sauce ingredients. Cook for 1 1/2 minutes, stirring consantly.
• Add egg and green onion, toss through to disperse then remove from heat.
• Serve immediately!

BETTER THAN TAKEOUT CHICKEN FRIED RICE

Steps:

• In a large skillet or wok, add vegetable oil and soy sauce. Add in the chicken and cook until lightly brown and cooked throughout. Remove and set aside.
• Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
• Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
• Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

BACON AND CHICKEN FRIED RICE

Steps:

• Bring water to a boil in a saucepan. Stir instant white rice into boiling water. Cook rice until softened, about 5 minutes.
• 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.
• 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.
• 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.

CHICKEN AND BACON FRIED RICE

Steps:

• Warm a tablespoon of bacon grease, or oil, in a large skillet over medium heat. Swirl the oil to coat the surface of the pan. Pour the eggs into the pan and tilt as needed to spread across the skillet. Let the eggs cook for 2-3 minutes and then flip them over. Cook one more minute. Slide the egg out of the skillet onto a cutting board and allow it to cool. Cut into 1/2-inch wide strips and then cut into small pieces.
• Add the remaining tablespoon of grease, or oil, to the skillet and increase heat to medium high. Add the rice and stir to coat. Continue stirring and cooking for about 2 minutes. Add the soy sauce and sesame oil. Stir well, to distribute the sauce throughout the rice. Cook for 5 minutes, stirring frequently, until the rice is heated through.
• Add the chicken, bacon, and peas. Stir and cook an additional 3-4 minutes, until everything is hot. Add the eggs and green onions to the skillet. Sprinkle with pepper. Stir gently to mix. Taste the rice and add salt, only if needed. Enjoy!

KIMCHI CHICKEN AND BACON FRIED RICE.

Steps:

• Combine all ingredients in a bowl and whisk until smooth. Set aside.
• Heat a large skillet or wok over medium heat. Add a drizzle of sesame oil. Once hot, add the eggs and let cook until they begin to set on the edges, then gently scramble the eggs. Cook until soft and set. Remove the eggs from the skillet and set aside. Wipe the skillet clean and return to the stove.
• Add the bacon and cook until crisp. Drain the bacon on a paper towel lined plate. Pour off all but 1 tablespoon of bacon grease from the skillet. Add a small drizzle of sesame oil and set the skillet back on the stove over medium heat.
• Once hot, add the chicken and 2-3 tablespoons of the Korean BBQ sauce. Cook until the sauce glazes the chicken and the chicken is cooked through. Spoon the chicken onto the plate with the bacon.
• Heat another drizzle of oil in the same pan. Once hot, add the rice and pineapple chunks, stir-fry for 2 to 3 minutes. Stir in the peas and kimchi, cooking until warmed through. Stir in the reserved eggs, bacon and chicken and cook another minute longer. Remove from the heat and add the green onions + cilantro.
• Divide the rice among bowls and serve drizzled with Korean BBQ Sauce and sesame seeds. EAT!