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, cut into bite-sized pieces; 1/4 cup teriyaki sauce; black pepper, to taste; 6 cups cooked white rice, preferably day-old; 2 tbsp sesame oil; 3 tbsp sesame seasoning blend; 1/4 cup soy sauce; 32 oz frozen mixed vegetables; 6 large eggs; Sweet and sour sauce, for serving

This griddle-cooked chicken and bacon fried rice combines crispy bacon, seasoned chicken breast, scrambled eggs, and day-old rice for a complete one-pan meal that scales easily for families.

🌍American 🏷️Fried rice 🏷️Chicken fried rice 🏷️Bacon fried rice 🏷️Griddle recipe Hibachi-style

🏷️

🏷️Weeknight dinner

-0:00

cookinginthemidwestonTikTok

Total

40 min

Servings

8

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

-0:00

cookinginthemidwestonTikTok

Ingredients

1 lb bacon, chopped
2 lbs boneless, skinless chicken breast, cut into bite-sized pieces
1/4 cup teriyaki sauce
black pepper, to taste
6 cups cooked white rice, preferably day-old
2 tbsp sesame oil
3 tbsp sesame seasoning blend
1/4 cup soy sauce
32 oz frozen mixed vegetables
6 large eggs
Sweet and sour sauce, for servingoptional

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Instructions

1
On a preheated griddle, cook the chopped bacon until crispy. Move to the side.
2
Add the diced chicken to the griddle. Season with teriyaki sauce and black pepper. Cook until browned and cooked through.
3
Add the cooked rice to the griddle along with the crispy bacon. Drizzle with sesame oil and soy sauce, and sprinkle with sesame seasoning. Stir-fry until well combined.
4
Add the frozen mixed vegetables to the griddle and cook until tender-crisp.
5
Combine the cooked rice, bacon, vegetables, and chicken on the griddle. Mix everything together.
6
Create a well in the center of the mixture. Crack the eggs into the well and scramble until just cooked.
7
Fold the scrambled eggs into the fried rice mixture until evenly distributed.
8
Serve immediately. Drizzle with sweet and sour sauce if desired.

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Tips & Notes

Pro tips

Use day-old cooked rice that has been refrigerated; cold rice separates better and prevents mushiness when fried.
Cook bacon until crispy first, then use the rendered fat on the griddle surface to build flavor for the chicken and vegetables.
Push cooked ingredients to the side of the griddle and scramble eggs in the cleared space, then fold everything together at the end.
Keep the griddle temperature medium-high and avoid overcrowding; work in batches if needed so ingredients sear rather than steam.

Substitutions

Teriyaki sauce → Worcestershire sauce or additional soy sauce (adjust to taste)
Sesame oil → Neutral oil like vegetable oil (sesame flavor will be reduced)
Frozen mixed vegetables → Fresh diced vegetables like bell peppers, carrots, and peas (add fresh vegetables in final 2-3 minutes)

Storage & make-ahead

Store cooled fried rice in an airtight container in the refrigerator for up to 3 days; reheat on the griddle or stovetop with a small amount of sesame oil.

Equipment

outdoor griddle or flat-top griddle · griddle scraper or spatula

Common Questions

Can I use fresh rice instead of day-old rice?

Day-old rice works best because it's drier and won't clump; fresh rice tends to be moist. If using fresh rice, spread it on a sheet to cool and dry for 1-2 hours before cooking.

What type of griddle works best for this recipe?

A flat-top outdoor griddle or propane griddle gives you the large cooking surface needed for family portions and even heat distribution. A cast-iron griddle or large skillet can work for smaller batches.

How do I know when the chicken is fully cooked?

Cook chicken to an internal temperature of 165°F (74°C). The pieces should be opaque throughout with no pink inside, typically 8-10 minutes depending on griddle heat.

Can I make this ahead of time?

Cook and cool the fried rice completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat on the griddle or stovetop with a splash of sesame oil until warmed through.

What size portions does this recipe make?

This family-sized recipe yields approximately 8-10 servings as a main dish. The 6 cups of cooked rice plus proteins and vegetables makes a substantial quantity.