This Chicken and Bacon Fried Rice is the ultimate quick-fix dinner for when you’re short on time but still crave something comforting, savory, and downright satisfying. It’s everything you love about fried rice—only better. With juicy chunks of chicken, crispy bites of bacon, fluffy rice, and that signature umami soy-sesame combo, this dish is pure flavor in every forkful. Best part? It comes together in just 20 minutes, making it a total weeknight hero!

Why You’ll Love This Recipe

Fast and Family-Friendly: Ready in about 20 minutes, this is a total lifesaver on busy nights. No complicated prep, just real food, real fast.
Packed with Flavor: Between the smoky bacon, savory soy sauce, and nutty sesame oil, every bite is a flavor bomb.
Great for Leftovers: Got leftover chicken or rice? Perfect. This recipe is designed to use them up deliciously.
Balanced and Satisfying: Protein-packed and full of texture, it’s the kind of meal that keeps you full and happy.

Ingredients You’ll Need

Here’s everything you need for this tasty fried rice:

Bacon grease or oil: For frying the eggs and rice. Bacon grease adds loads of flavor—don’t skip it if you have it!
Eggs: Scrambled and sliced, they add richness and that classic fried rice texture.
Cooked rice (cold): Cold rice is essential for good fried rice—it stays firm and doesn’t clump. Day-old rice is perfect.
Low-sodium soy sauce: Adds that deep umami flavor without making the dish too salty.
Sesame oil: A little goes a long way for that toasty, nutty aroma.
Black pepper: For a gentle kick and balance to the richness.
Cooked chicken: Any leftover chicken works—just cut it into bite-sized pieces.
Crispy bacon: Adds crunch and smoky, salty goodness.
Frozen peas: Tossed in straight from the freezer for color, sweetness, and texture.
Green onions: Fresh, mild sharpness that brightens everything up.
Kosher salt (optional): Only if needed after tasting—soy sauce and bacon already add saltiness.

Variations

Want to make this dish your own? Here are some simple twists:

Add heat: A drizzle of sriracha or a sprinkle of chili flakes will spice things up nicely.
Swap the protein: Use leftover pork, shrimp, or tofu instead of chicken for a different vibe.
More veggies: Toss in diced carrots, bell peppers, or mushrooms for extra bulk and nutrients.
Go low-carb: Try using cauliflower rice instead of regular rice for a lighter version.

How to Make Chicken and Bacon Fried Rice

Step 1: Cook the Eggs

Heat bacon grease or oil in a large skillet over medium. Pour in the beaten eggs and spread them out. Cook until set, flip, and finish cooking. Transfer to a cutting board and chop into small pieces once cool.

Step 2: Fry the Rice

In the same skillet, turn up the heat to medium-high. Add more grease/oil and toss in the cold rice. Stir and cook for a couple of minutes until slightly crispy.

Step 3: Season the Rice

Pour in the soy sauce and sesame oil, stirring thoroughly to coat each grain. Let it cook for about 5 more minutes, stirring often to prevent sticking.

Step 4: Add Protein and Veggies

Stir in the chicken, bacon, and frozen peas. Keep it moving in the pan until everything is heated through—about 3 to 4 minutes.

Step 5: Finish It Off

Add in the chopped eggs and green onions. Sprinkle with black pepper, toss everything gently to combine, and taste to see if it needs a pinch of salt.

Step 6: Serve Hot

Plate it up while it’s steaming hot, and serve with extra soy sauce on the side if you’d like.

Pro Tips for Making the Recipe

Use cold rice: Freshly cooked rice will clump and turn mushy. Cold, dry rice fries up perfectly.
Don’t skip the bacon grease: It adds amazing flavor depth—save some next time you cook bacon.
High heat is key: Frying on medium-high gives the rice that slightly crispy edge and authentic texture.
Prep everything first: This dish moves fast once it starts, so have everything chopped and ready to go.

How to Serve

This fried rice is a meal all on its own, but here are a few ideas to round it out:

Garnishes:

Top with a drizzle of sriracha, extra green onions, or a fried egg for extra richness.

Pairings:

Serve with a crisp cucumber salad, miso soup, or steamed edamame for a complete Asian-inspired dinner.

On the Go:

Spoon leftovers into a wrap or lettuce cup for a tasty lunch the next day.

Make Ahead and Storage

Storing Leftovers

Let the fried rice cool completely, then store in an airtight container in the fridge. It’ll keep well for up to 4 days.

Freezing

Yes, you can freeze it! Portion into freezer-safe bags or containers and freeze for up to 2 months.

Reheating

Reheat in a hot skillet or in the microwave with a splash of water or broth to keep it moist.

FAQs

Can I use freshly cooked rice instead of cold rice?
You can, but it’s not ideal. Fresh rice is soft and sticky, which can make the dish mushy. If you’re in a pinch, spread the hot rice on a tray and chill it quickly in the fridge.

What kind of chicken works best?
Any cooked chicken works great—rotisserie, grilled, or even leftover roast chicken. Just cut it into small, even pieces so it heats evenly.

Can I make this dish vegetarian?
Absolutely! Just skip the chicken and bacon, and add more veggies or use plant-based alternatives like tofu and tempeh.

Is there a substitute for sesame oil?
Sesame oil has a unique, toasty flavor, but if you don’t have it, a neutral oil like canola or avocado oil will work. You can also add a few drops of toasted sesame seeds for flavor.

Final Thoughts

This Chicken and Bacon Fried Rice is a go-to recipe that delivers big flavor with minimal effort. It’s comforting, crave-worthy, and endlessly customizable. Whether you’re using up leftovers or just want something hearty and fast, this fried rice is bound to earn a permanent spot in your meal rotation. Give it a try—you might just fall in love with fried rice all over again.