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READY IN 30 mins

Bacon and Chicken Fried Rice

Read Reviews (2)

"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!" — ljburrill

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Original recipe makes 6 servings Change Servings

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
1/2 cup soy sauce, or to taste

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Directions

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.

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PREP 10 mins
COOK 20 mins
READY IN 30 mins

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We omitted the green onion as I'm the only one that will eat them here but otherwise followed the directions as instructed. We really enjoyed this, my husband asked me to fix it again. I'm not sure how the rice was supposed to turn out (it was more greasy/mushy than anything) but had a really good flavor. Went great with a loaded baked potato (no, we don't count calories like we should) and green beans!

—Faith N

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Oct 08, 2012

I make this often for my husband, but usually we have this as a main dish rather than a side. I do add in a few extras, though: an egg (omelet-style, cut into small strips), 1 t. of curry powder, frozen peas or shelled edamame, and red pepper flakes to taste. Sometimes I'll omit the egg and add drained pineapple to change it up. All around a great basic recipe with room for a little creativity, and the leftovers are indeed amazing.

—kindrexsnap

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3 Ratings

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Nutrition

Calories
384 kcal
19%

Carbohydrates
42.4 g
14%

Cholesterol
56 mg
19%

Fat
11.5 g
18%

Fiber
1.5 g
6%

Protein
25.4 g
51%

Sodium
1668 mg
67%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bacon and Chicken Fried Rice

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 384
Calories from Fat: 104

% Daily Value *
Total Fat 11.5g 18 %
Saturated Fat 3.3g 17 %
Cholesterol 56mg 19 %
Sodium 1668mg 67 %
Potassium 319mg 9 %
Total Carbohydrates 42.4g 14 %
Dietary Fiber 1.5g 6 %
Protein 25.4g 51 %
Sugars 0.8g
Vitamin A 4 %
Vitamin C 5 %
Calcium 5 %
Iron 44 %
Thiamin 47 %
Niacin 127 %
Vitamin B6 26 %
Magnesium 14 %
Folate 81 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.