"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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instant white rice (such as Minute®)
skinless, boneless chicken breasts, cut into chunks
chopped green onion
soy sauce, or to taste
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Bacon and Chicken Fried Rice
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 104
This chicken and rice casserole is simple and tasty.
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