Crispy, savory, and satisfying—this easy fried rice uses day-old rice, leftover chicken, and bacon for a fast, flavor-packed dinner you can throw together in 30 minutes or less.
📋 Recipe Card
👨🍳 Servings: 4–6
⏱ Prep Time: 10 minutes
🔥 Cook Time: 15–20 minutes
🕒 Total Time: ~30 minutes
🏷️ Tags: One-Pan, Leftovers, Quick Dinner
🍽 Dietary Info: Dairy-Free | Gluten-Optional (use GF soy sauce)
🛒 Ingredients Checklist
Base Ingredients:
Cold cooked rice (preferably day-old)
Eggs (lightly beaten)
Cooked chicken (bite-sized pieces)
Crispy bacon (crumbled or chopped)
Vegetables & Aromatics:
Frozen peas (no need to thaw)
Green onions (sliced, reserve some for garnish)
Sauce & Seasonings:
Bacon grease or oil (for frying)
Low-sodium soy sauce
Sesame oil
Ground black pepper
👩🍳 Instructions
Cook the Eggs
Heat 1 tbsp bacon grease or oil in a large skillet over medium heat.
Pour in eggs and let sit briefly until edges set. Scramble gently until just cooked. Remove and set aside.
Sauté the Rice
Add remaining 1 tbsp grease or oil. Increase heat to medium-high.
Add rice (breaking up clumps with hands). Let sit for 1 minute, then stir well to coat in oil.
Add Sauces & Stir-Fry
Drizzle in soy sauce and sesame oil. Stir-fry for 5 minutes, letting the rice crisp and absorb the sauce.
Add Meat & Veggies
Stir in chicken, bacon, and frozen peas. Cook 2–3 minutes until heated through.
Finish with Eggs & Scallions
Lower heat and gently fold in scrambled eggs and most green onions.
Season with black pepper, taste, and adjust salt if needed.
Serve Hot
Garnish with reserved scallions. Serve immediately.
💡 Notes & Tips
Use Day-Old Rice: Fresh rice = mushy. Cold rice = crisp and separated.
Chicken Shortcut: Rotisserie or leftover grilled chicken works perfectly.
Make it Spicy: Add a drizzle of sriracha or pinch of chili flakes to serve.
Flexible Veggies: Sub in corn, diced bell pepper, or bean sprouts.
Oil Options: Bacon grease adds smoky flavor, but any high-heat oil (like peanut or avocado oil) will work.
🍚 The Best Kind of Leftover Magic
This isn’t just fried rice—it’s your weeknight secret weapon. Toss in leftover chicken, bacon from brunch, and rice from last night’s takeout, and in 30 minutes you’ve got a crave-worthy skillet of goodness. The soy-sesame sauce, smoky bacon, and soft eggs hit all the right notes. Plus, it’s endlessly adaptable—whatever’s in the fridge can probably work in here.
📸 Step-by-Step Cooking Guide
1. Scramble the Eggs First
Get them just cooked but still soft—remember, they’ll go back into the pan later.
Tip: Remove from heat immediately to avoid overcooking.
2. Break Up the Rice
Crumble it with your hands as you add it to the pan. This helps keep the texture light and non-clumpy.
Pro Tip: Let it sit for a full minute before stirring to encourage crispy bits.
3. Add the Sauce
Soy sauce and sesame oil get stirred into the hot rice to infuse every grain.
Optional: Add a dash of fish sauce for deeper umami if you’re feeling bold.
4. Toss in Protein & Veggies
Heat the chicken, bacon, and peas through until steaming. Don’t forget to scrape the bottom of the pan for those crispy bits!
5. Bring It All Together
Fold in the eggs and scallions gently to keep their texture intact. Season to taste and serve hot with extra green onions.
🧂 Ingredient Notes & Substitutions
Rice:
Jasmine or long-grain white rice works best.
Brown rice, cauliflower rice, or quinoa can also be used.
Meat:
Chicken can be swapped for turkey, shrimp, or even tofu.
Bacon can be skipped for a lighter version—or sub in turkey bacon.
Sauce Tweaks:
Want gluten-free? Use tamari or coconut aminos.
Add a splash of rice vinegar for a tangy twist.
🔄 Variations & Serving Ideas
Add-In Ideas:
Diced bell peppers
Bean sprouts
Shredded carrots
Mushrooms
Flavor Boosters:
Chili crisp or hot sesame oil for heat
Crushed peanuts for crunch
A fried egg on top (for extra protein and flair)
Serving Suggestions:
Serve with egg rolls or a cucumber salad
Add a small bowl of miso soup or pickled veggies for contrast
Great on its own for lunch or dinner
🧊 Storage & Reheating Tips
Storage:
Cool completely before refrigerating in an airtight container. Keeps well for up to 4 days.
Reheating:
Reheat in a skillet over medium heat or microwave in 1-minute intervals, stirring between. Add a splash of water if it’s too dry.
Make-Ahead Friendly:
Perfect for meal prep—just portion into containers for grab-and-go lunches.
🧾 Nutrition (Per Serving – Approx. 1 of 6)
Calories: ~400 kcal
Protein: ~25g
Fat: ~15g
Carbs: ~35g
Fiber: ~2g
Allergens: Contains egg, soy, and may contain gluten (depending on soy sauce)
❓ FAQ
Q: What kind of rice is best for fried rice?
A: Day-old, long-grain rice like jasmine or basmati gives the best texture.
Q: Can I make it vegetarian?
A: Absolutely! Skip the bacon and chicken. Add tofu, mushrooms, or edamame for protein.
Q: Can I use fresh rice?
A: In a pinch, yes—just spread it out to cool and dry slightly before frying.
Q: What if I don’t have bacon grease?
A: Use any neutral cooking oil, or a blend of oil + butter for richness.
💬 This Fried Rice is a Total Upgrade
Simple, satisfying, and endlessly customizable—this chicken & bacon fried rice is comfort food with a leftover-friendly twist. It’s the kind of recipe that makes you look forward to what’s already in your fridge.
📣 Show Me Your Skillet!
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