Chicken Fried Rice

Name: Chicken Fried Rice with Bacon and Egg
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 tbsp oil (, peanut, vegetable or canola); 2 eggs (, lightly whisked); 150g (5oz) chicken breast (, finely sliced into small pieces); 2 garlic cloves (, minced); 1/2 onion (, finely chopped); 120g (4oz) bacon (, excess fat trimmed, chopped (Note 1)); 1 small carrot* (, peeled and diced 0.75cm / 1/3"); 1/2 cup frozen corn* ((or can or fresh)); 1/2 cup frozen peas*; 2 cups (packed) cooked white rice (, day old (Note 2)); 3/4 cup green onions (, finely sliced); 2.5 tbsp Chinese cooking wine or Mirin ((Note 3)); 1 tbsp oyster sauce ((Note 4)); 3 tbsp light soy sauce ((Note 5)); 1/2 tsp sesame oil (, optional); 1/4 tsp white pepper (, optional)

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Chicken Fried Rice is a quick, fully loaded one-pan dish combining tender chicken, bacon, scrambled eggs, and fresh vegetables with day-old rice for superior texture and separation.

🌍Asian 🌍Chinese 🏷️Chicken fried rice 🏷️Fried rice recipe

Total

20 min

Servings

4

Recipe Source

View original recipe

From Recipetin Eats

Ingredients

16 Ingredients

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Instructions

1
Sauce & chicken: Mix Sauce in a bowl. Pour 2 tsp over chicken, toss to coat, then set aside for 10 minutes.
2
Egg: Heat 1 tbsp oil in a wok or skillet over medium heat. Add egg and scramble until just cooked (still a touch wet) then remove.
3
Fried Rice: Turn heat up to high, add remaining 1/2 tbsp oil and bacon into same skillet. Cook for 1 minute or so until fat starts to melt, then add onion and garlic.
4
Cook until bacon is light golden - about 1 1/2 minutes.
5
Add vegetables (still frozen is fine). Cook for 1 minute.
6
Add chicken and cook until it changes from pink to white - about 1 1/2 minutes.
7
Add rice and Sauce ingredients. Cook for 1 1/2 minutes, stirring consantly.
8
Add egg and green onion, toss through to disperse then remove from heat.
9
Serve immediately!

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Tips & Notes

Pro tips

Cook the eggs first, remove them, then build flavor with garlic and aromatics before adding rice—this prevents eggs from overcooking and breaking apart.
Break up rice clumps with the back of your spatula as it heats; stir continuously to ensure even cooking and prevent sticking.
Add soy sauce or oyster sauce (not in the base recipe) in the final 30 seconds and toss quickly to coat all grains without oversaturating.
Keep all ingredients prepped and within arm's reach before you start cooking—fried rice moves fast and there's no time to chop mid-cook.

Substitutions

Chicken breast → shrimp (150g, peeled and deveined) or diced tofu for plant-based
Bacon → diced ham or omit for a lighter version
Frozen peas and corn → diced bell pepper, broccoli, or snap peas for fresh texture
White rice → jasmine or basmati rice (day-old)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium-high heat with a splash of water or soy sauce.

Common Questions

Why does the recipe call for day-old rice?

Day-old rice has less moisture, preventing clumping and ensuring each grain stays separate and crispy when fried. Fresh rice will steam and clump instead.

Can I use leftover cooked chicken instead of raw chicken breast?

Yes. Use pre-cooked shredded or diced chicken (about 150g) and add it during the final minute to heat through, reducing the initial cooking time.

What oil is best for fried rice?

Peanut, vegetable, or canola oil work well—all have high smoke points. Avoid olive oil as it burns at the high heat needed for fried rice.

Can I make this vegetarian?

Yes. Omit the chicken and bacon, double the eggs to 4, and add 100g extra mixed vegetables or tofu for protein.

How do I store leftover fried rice?

Refrigerate in an airtight container for up to 3 days. Reheat in a skillet over medium-high heat with a splash of water or soy sauce until warmed through.