Description

A savory and satisfying fried rice dish loaded with juicy chicken, crispy bacon, fluffy rice, and a punchy soy-sesame flavor. Perfect for quick dinners or using up leftovers.

Ingredients

Bacon grease or oil (for frying)
2 large eggs, beaten
3 cups cold cooked rice (preferably day-old)
2 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1/2 teaspoon black pepper (or to taste)
1 1/2 cups cooked chicken, chopped
4 strips crispy bacon, chopped
1/2 cup frozen peas
2 green onions, chopped
Kosher salt (optional, to taste)

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Instructions

Heat bacon grease or oil in a large skillet over medium heat. Pour in the beaten eggs and cook until set. Flip and cook the other side. Remove from skillet and chop.
Increase heat to medium-high. Add more grease/oil to the same skillet. Add the cold rice and fry for 2–3 minutes until slightly crispy.
Add soy sauce and sesame oil. Stir well to coat the rice. Cook for another 5 minutes, stirring frequently.
Stir in chopped chicken, crispy bacon, and frozen peas. Cook for 3–4 minutes until heated through.
Add the chopped eggs and green onions. Sprinkle in black pepper and toss everything to combine. Taste and add kosher salt if needed.
Serve hot with optional garnishes or side dishes.

Notes

Use cold rice for best texture—fresh rice can become mushy.
Don’t skip bacon grease if available; it adds significant flavor.
Prep all ingredients ahead of time as the cooking process is quick.
Optional add-ins: chili flakes, sriracha, extra veggies, or a fried egg on top.