Bacon and Chicken Fried Rice: A Smoky, Savory Twist on a Classic

Fried rice is a beloved comfort food, a blank canvas for culinary creativity. While classic fried rice recipes are delicious, this Bacon and Chicken Fried Rice elevates the dish with smoky bacon and tender chicken, creating a symphony of flavors that will leave you craving more. This recipe is perfect for a weeknight dinner, a weekend brunch, or any occasion where you want a satisfying and flavorful meal. It’s also a fantastic way to use up leftover rice and cooked chicken, minimizing food waste and maximizing deliciousness.

## Why This Recipe Works

This Bacon and Chicken Fried Rice stands out for several reasons:

* **Smoky Bacon Infusion:** Bacon provides a deep, savory smokiness that permeates the entire dish, adding a layer of complexity that traditional fried rice often lacks.
* **Balanced Flavors:** The combination of salty bacon, savory chicken, sweet vegetables, and umami-rich soy sauce creates a harmonious balance of flavors that is both satisfying and addictive.
* **Customizable Ingredients:** This recipe is highly adaptable. Feel free to substitute vegetables based on your preferences or what you have on hand. You can also adjust the amount of bacon and chicken to suit your taste.
* **One-Pan Wonder:** Everything cooks in one pan (or wok), making cleanup a breeze.
* **Perfect for Leftovers:** This is the *perfect* way to use leftover rice and cooked chicken, transforming them into a delicious and exciting meal.

## Ingredients You’ll Need

* **Cooked Rice:** The key to great fried rice is using day-old, cold rice. Freshly cooked rice is too moist and will result in sticky, clumpy fried rice. Day-old rice has had time to dry out, allowing it to separate and fry properly.
* **Bacon:** Use your favorite type of bacon. Thick-cut bacon provides a more robust flavor and texture, but regular bacon works just as well. Diced into small pieces, it renders its fat to cook the other ingredients.
* **Chicken:** Cooked chicken, either shredded or diced, adds protein and substance to the dish. Leftover rotisserie chicken, grilled chicken, or poached chicken are all excellent choices.
* **Eggs:** Scrambled eggs add richness and protein to the fried rice. Lightly beaten eggs are cooked separately and then incorporated into the final dish.
* **Vegetables:** A mix of diced carrots, peas, and onions provides color, texture, and nutrients. You can also add other vegetables like bell peppers, corn, or broccoli.
* **Garlic and Ginger:** These aromatic ingredients add depth and complexity to the flavor profile. Freshly minced garlic and ginger are preferred for the best flavor.
* **Soy Sauce:** Soy sauce provides the umami flavor that is essential to fried rice. Use low-sodium soy sauce to control the saltiness of the dish.
* **Sesame Oil:** A drizzle of sesame oil at the end adds a nutty aroma and flavor.
* **Green Onions (Scallions):** Sliced green onions add a fresh, vibrant garnish.
* **Optional Ingredients:** Other optional ingredients include:
* **Oyster Sauce:** Adds a deeper umami flavor.
* **Fish Sauce:** A small amount adds a pungent, savory note.
* **Red Pepper Flakes:** Adds a touch of heat.
* **Peanuts or Cashews:** Adds crunch.
* **Sriracha or Chili Oil:** For extra spice.

## Step-by-Step Instructions

Here’s a detailed breakdown of how to make this delicious Bacon and Chicken Fried Rice:

**1. Prepare the Ingredients:**

* Cook your rice at least a day in advance and refrigerate it. The colder the rice, the better.
* Dice the bacon into small pieces.
* Dice or shred the cooked chicken.
* Dice the carrots and onions.
* Mince the garlic and ginger.
* Slice the green onions.
* Beat the eggs in a small bowl and set aside.

**2. Cook the Bacon:**

* Heat a large wok or skillet over medium heat.
* Add the diced bacon and cook until crispy, rendering the fat. This rendered bacon fat will be used to cook the other ingredients, adding even more flavor.
* Remove the crispy bacon from the wok and set aside, leaving the bacon fat in the pan.

**3. Cook the Eggs:**

* If there’s a *lot* of bacon fat, you can remove some to a bowl. Aim for about 1-2 tablespoons in the wok.
* Pour the beaten eggs into the wok and cook, stirring constantly, until they are lightly scrambled. Remove the scrambled eggs from the wok and set aside.

**4. Sauté the Vegetables:**

* Add the diced carrots and onions to the wok and sauté until softened, about 3-5 minutes. If the pan seems dry, add a little more oil (vegetable oil or even a touch of sesame oil).
* Add the minced garlic and ginger and cook for another minute, until fragrant. Be careful not to burn the garlic.

**5. Add the Chicken and Rice:**

* Add the cooked chicken and cold rice to the wok.
* Break up the rice with a spatula and stir to combine it with the vegetables and chicken. Make sure to separate the rice grains as much as possible.

**6. Season the Fried Rice:**

* Pour the soy sauce over the rice and stir well to coat everything evenly. Add oyster sauce or fish sauce (if using) at this stage.
* Season with a pinch of salt and pepper to taste. Remember that soy sauce is already salty, so taste before adding more salt.

**7. Incorporate the Eggs and Bacon:**

* Add the scrambled eggs and crispy bacon back to the wok.
* Stir to combine all the ingredients thoroughly.

**8. Finish and Serve:**

* Drizzle sesame oil over the fried rice.
* Stir in the frozen peas (they will cook quickly from the heat of the rice).
* Garnish with sliced green onions.
* Serve immediately. You can add a sprinkle of red pepper flakes or a drizzle of sriracha for extra heat, if desired. Serve with your favorite Asian condiments.

## Tips for Perfect Fried Rice

* **Use Cold, Day-Old Rice:** This is the most important tip for making great fried rice. Day-old rice has a drier texture and will fry up nicely without becoming mushy.
* **Don’t Overcrowd the Pan:** Cook the fried rice in batches if necessary to avoid overcrowding the pan. Overcrowding will lower the temperature of the pan and result in steamed, rather than fried, rice.
* **Use High Heat:** High heat is essential for achieving that characteristic wok hei (wok aroma) and preventing the rice from sticking to the pan.
* **Stir Constantly:** Stir the fried rice frequently to ensure that it cooks evenly and doesn’t burn.
* **Taste and Adjust Seasoning:** Taste the fried rice and adjust the seasoning as needed. You may need to add more soy sauce, salt, or pepper to achieve the desired flavor.
* **Get Creative with Ingredients:** Don’t be afraid to experiment with different vegetables, proteins, and sauces to create your own unique fried rice masterpiece.
* **Consider the Cut:** When dicing the chicken or bacon, consistent sizes help them to cook more uniformly. Smaller pieces of chicken may brown faster and prevent overcooking the rice.
* **Prep Ingredients First:** This is called “mise en place.” Chop all of the vegetables, cook the chicken, and measure out your sauces ahead of time. This will make the cooking process much smoother and more efficient.
* **Don’t Skip the Sesame Oil:** A little sesame oil added at the end adds a distinct nutty flavor that enhances the overall taste of the fried rice. Don’t use too much, though, as it can be overpowering.
* **Wok vs. Skillet:** A wok is ideal for fried rice because its shape allows for even heat distribution and easy tossing. However, a large skillet will also work well. If using a skillet, choose one with a wide surface area.

## Variations and Substitutions

* **Vegetarian Fried Rice:** Omit the bacon and chicken and add more vegetables, such as mushrooms, tofu, or edamame. Use vegetable broth instead of chicken broth.
* **Shrimp Fried Rice:** Substitute the chicken with cooked shrimp.
* **Pork Fried Rice:** Substitute the chicken with cooked pork (such as char siu or roasted pork).
* **Spicy Fried Rice:** Add red pepper flakes, sriracha, or chili oil to the fried rice.
* **Pineapple Fried Rice:** Add diced pineapple to the fried rice for a sweet and tangy twist. Consider adding cashews as well.
* **Brown Rice Fried Rice:** You can use cooked brown rice instead of white rice, although the texture will be slightly different. Brown rice tends to be chewier and less fluffy than white rice.

## Serving Suggestions

Bacon and Chicken Fried Rice can be served as a main course or as a side dish. Here are some serving suggestions:

* **As a Main Course:** Serve the fried rice as a complete meal on its own.
* **With Spring Rolls or Egg Rolls:** Serve with crispy spring rolls or egg rolls for a classic Asian-inspired meal.
* **With Soup:** Pair with a light soup, such as miso soup or wonton soup.
* **With a Salad:** Serve with a refreshing salad, such as a cucumber salad or a seaweed salad.
* **As a Side Dish:** Serve alongside other Asian dishes, such as stir-fries, noodle dishes, or grilled meats.
* **Top with a Fried Egg:** Add a fried egg on top of the fried rice for extra richness and protein. The runny yolk adds a delicious sauce.

## Make-Ahead Instructions

While fried rice is best served fresh, you can prepare some of the ingredients ahead of time to save time on busy weeknights.

* **Cook the Rice:** Cook the rice up to 2 days in advance and store it in the refrigerator.
* **Cook the Chicken:** Cook the chicken up to 2 days in advance and store it in the refrigerator.
* **Chop the Vegetables:** Chop the vegetables up to 1 day in advance and store them in the refrigerator in an airtight container.
* **Cook the Bacon:** You *can* cook the bacon in advance, but it’s best fresh for optimal crispness. If you do cook it ahead, store it in an airtight container in the refrigerator.

## Storage and Reheating Instructions

* **Storage:** Store leftover fried rice in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the fried rice in a skillet over medium heat, stirring occasionally, until heated through. You can also microwave the fried rice, but it may become slightly drier. Add a splash of water or broth to the fried rice before microwaving to help keep it moist. Consider adding a small pat of butter as well.

## Bacon and Chicken Fried Rice Recipe

This recipe will serve approximately 4-6 people.

**Yields:** 4-6 servings
**Prep time:** 20 minutes
**Cook time:** 20 minutes

### Ingredients:

* 4 cups cooked and cooled rice (day-old is best)
* 6 slices bacon, diced
* 1 pound cooked chicken, diced or shredded
* 2 large eggs, lightly beaten
* 1 cup mixed vegetables (diced carrots, peas, and onions)
* 2 cloves garlic, minced
* 1 teaspoon ginger, minced
* 3 tablespoons soy sauce (low-sodium preferred)
* 1 tablespoon sesame oil
* 2 green onions (scallions), sliced
* Salt and pepper to taste
* Optional: 1 tablespoon oyster sauce, red pepper flakes, sriracha

### Equipment
* Wok or Large Skillet
* Spatula
* Small Bowl
* Cutting Board
* Knife

### Instructions

1. **Prepare the Ingredients:** Ensure the rice is cooked and cooled (preferably a day old). Dice the bacon and chicken. Dice the carrots and onions, and mince the garlic and ginger. Slice the green onions. Lightly beat the eggs in a small bowl.
2. **Cook the Bacon:** Heat a large wok or skillet over medium heat. Add the diced bacon and cook until crispy, rendering the fat. Remove the crispy bacon and set aside, leaving the bacon fat in the pan.
3. **Cook the Eggs:** Pour the beaten eggs into the wok and cook, stirring constantly, until they are lightly scrambled. Remove the scrambled eggs and set aside.
4. **Sauté the Vegetables:** Add the diced carrots and onions to the wok and sauté until softened, about 3-5 minutes. Add the minced garlic and ginger and cook for another minute, until fragrant.
5. **Add the Chicken and Rice:** Add the cooked chicken and cold rice to the wok. Break up the rice with a spatula and stir to combine it with the vegetables and chicken.
6. **Season the Fried Rice:** Pour the soy sauce over the rice and stir well to coat everything evenly. Add oyster sauce (if using). Season with salt and pepper to taste.
7. **Incorporate the Eggs and Bacon:** Add the scrambled eggs and crispy bacon back to the wok. Stir to combine all the ingredients thoroughly.
8. **Finish and Serve:** Drizzle sesame oil over the fried rice. Stir in the frozen peas. Garnish with sliced green onions. Serve immediately, adding red pepper flakes or sriracha for extra heat if desired.

## Nutrition Information (Approximate)

*Calories: Approximately 450-550 per serving (depending on ingredients and portion size)*

*Note: This is an approximate calculation and may vary based on specific ingredients and portion sizes. Consider using a nutrition calculator for more accurate information.*

Enjoy this flavorful and satisfying Bacon and Chicken Fried Rice! It’s a versatile dish that’s sure to become a family favorite.