Chicken and Bacon Fried Rice

Name: Chicken and Bacon Fried Rice on Griddle
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb bacon, chopped; 2 lbs boneless, skinless chicken breast, cubed; salt, to taste; black pepper, to taste; 6 cups cooked white rice, preferably day-old; 1/4 cup low-sodium soy sauce; 2 tbsp toasted sesame oil; 1 tbsp salt, pepper, and garlic blend; 1/4 cup sweet and sour sauce, plus more for garnish; 4 large eggs; 1 (16 oz) bag frozen mixed vegetables; 1/2 cup green onions, sliced

This chicken and bacon fried rice is a savory one-pan griddle meal combining crispy bacon, cubed chicken breast, scrambled eggs, and day-old rice with soy and sesame oil. The outdoor griddle creates superior heat distribution and browning, delivering restaurant-quality results at home.

🌍American 🏷️Chicken fried rice 🏷️Bacon fried rice 🏷️Griddle recipe 🏷️Fried rice Chicken

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🏷️Bacon

-0:00

cookinginthemidwestonTikTok

Total

40 min

Servings

8

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

-0:00

cookinginthemidwestonTikTok

Ingredients

1 lb bacon, chopped
2 lbs boneless, skinless chicken breast, cubed
salt, to taste
black pepper, to taste
6 cups cooked white rice, preferably day-old
1/4 cup low-sodium soy sauce
2 tbsp toasted sesame oil
1 tbsp salt, pepper, and garlic blend
1/4 cup sweet and sour sauce, plus more for garnish
4 large eggs
1 (16 oz) bag frozen mixed vegetables
1/2 cup green onions, sliced

12 Ingredients

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Instructions

1
Preheat an outdoor griddle over medium-high heat. Add the chopped bacon and cook until crispy.
2
Add the cubed chicken to the griddle next to the bacon. Season with salt and pepper and cook until browned and cooked through.
3
Once the chicken is cooked, move it to one side. Add the cooked rice to the bacon and bacon grease.
4
Season the rice with soy sauce, toasted sesame oil, and the salt, pepper, and garlic blend. Mix well to combine.
5
Drizzle the sweet and sour sauce over the cooked chicken and toss to coat.
6
Remove the sauced chicken from the griddle and set aside in a pan.
7
Spread the fried rice in an even layer on the griddle and let it cook for a few minutes to get crispy.
8
Create a well in the center of the rice. Pour the eggs into the well and scramble them until cooked.
9
Add the frozen mixed vegetables on top of the eggs and rice.
10
Add the cooked chicken back to the griddle. Mix everything together until well combined and heated through.
11
Transfer the fried rice to a large serving dish. Garnish with sliced green onions and an extra drizzle of sweet and sour sauce before serving.

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Tips & Notes

Pro tips

Spread rice in a single layer on the griddle and let it sit for 1–2 minutes before stirring to develop a slight crust and prevent clumping.
Cube chicken to uniform 1-inch pieces for even cooking; oversized pieces won't cook through before the griddle develops a crust.
Add soy sauce and sesame oil at the end after all proteins and vegetables are cooked to preserve flavor and prevent overseasoning.
Keep a griddle thermometer nearby; maintain 375–400°F for optimal browning without burning the rice.

Substitutions

Cooked white rice → day-old brown rice (adds nuttiness, may require 1–2 minutes extra cooking)
Boneless, skinless chicken breast → diced thighs (more forgiving, stays moist longer on high heat)
Toasted sesame oil → neutral oil like vegetable or canola (reduces nutty flavor but maintains texture)
Sweet and sour sauce → oyster sauce or sriracha mayo (changes flavor profile but keeps umami base)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days; reheat on a griddle or in a skillet over medium heat, adding 1 tablespoon of sesame oil to restore texture and flavor.

Equipment

outdoor griddle · griddle spatula or turner · griddle thermometer (optional but recommended)

Common Questions

Why use day-old rice instead of fresh rice?

Day-old rice has less moisture and separates better when heated on the griddle, preventing clumping and ensuring each grain stays fluffy and individual.