Chicken and bacon fried rice

    (7)
    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.


    19 people made this

    Ingredients
    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

    Method
    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 & ratings
    Average global rating:
    (7)

    Reviews in English (5)

    by
    8

    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)

    by
    6

    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)

    by
    0

    The only change I made was that I used regular long grain white rice, not minute rice. It turned out great.  -  23 Jan 2017  (Review from Allrecipes US | Canada)

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