Chicken and bacon fried rice

    30 min

    Lots of crispy pieces of bacon and plenty of spring onions make this an enjoyable dish! It doesn't take long to prepare, especially if you are opt to use leftover chicken to begin with.

    25 people made this

    Serves: 6 

    • 700ml water
    • 285g easy cook rice
    • 2 teaspoons vegetable oil
    • 3 skinless, boneless chicken breasts, cut into chunks, or leftover roast chicken
    • 12 slices bacon
    • 100g chopped spring onions
    • 120ml soy sauce, or to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring water to the boil in a saucepan. Stir rice into boiling water. Cook rice until softened, according to the instructions on the packet.
    2. Heat oil in a separate pan over medium heat. Cook chicken in hot oil until cooked through and no longer pink in the middle, about 5 to 7 minutes.
    3. Fry bacon in a large wok or frying pan over medium-high until hot and cooked through but not too crispy, 2 to 3 minutes per side. Remove bacon to a plate lined with kitchen paper. Drain bacon fat from wok, reserving 1 to 2 tablespoons in the bottom of the wok. Cut bacon into small pieces and set aside.
    4. Return wok to medium-high heat and heat up the bacon grease. Combine rice, chicken, bacon, spring onions and soy sauce in the wok; cook and stir until evenly mixed and hot, 2 to 3 minutes.

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    Reviews in English (6)


    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.  -  08 Oct 2012  (Review from Allrecipes US | Canada)


    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!  -  29 Dec 2012  (Review from Allrecipes US | Canada)


    I almost used this recipe as a suggested making small changes and it worked. My sauce was Kikkoman's Teriyaki Baste and Glaze. I used a precooked chicken from Sam's. that I picked and pulled it clean after skin was removed and set it aside. I cooked 2 bags of boil in the bag Jassimine rice as directed and set aside. Chopped 1 Med yellow onion into small bits and set it aside. With the stove set on Med/High, I fried 3/4 lb of bacon until it was just starting to brown and lifted it out and set it aside to drain reserving 1 tsp of the grease while discarding the rest . I then chopped the bacon into smaller pieces. Next I added the onion to the same wok stirring until it was soft and splashed it with teriyaki sauce to my taste. stirred in rice, chopped bacon, I microwaved a med. sized bag of mixed veggies and added it to the mix. I then added more teriyaki sauce and stirred it in a few seconds until the mixture was fully coated and hot Removed the wok from the stove and served on plates and added some salad Wonton salad strips to the tops of the serving for added crunch. Quick, no seasoning except the teriyaki and easy. This is really good for halftime.  -  07 Sep 2017  (Review from Allrecipes US | Canada)

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