About this recipe: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.
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
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Method Prep:10min › Cook:20min › Ready in:30min
Bring water to the boil in a saucepan. Stir rice into boiling water. Cook rice until softened, according to the instructions on the packet.
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.
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.
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.