Chicken Fried Rice with Bacon and Egg

Name: Chicken Fried Rice with Bacon and Egg
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 150 g chicken breast; 120 g bacon; 2 eggs; 2 cup cooked white rice; 1 small carrot; 1/2 cup frozen corn; 1/2 cup frozen peas; 1/2 onion; 2 clove garlic cloves; 2 tbsp neutral oil; 2.5 tbsp Chinese cooking wine or mirin; 1 tbsp oyster sauce; 3 tbsp light soy sauce; 1/2 tsp sesame oil; 1/4 tsp white pepper; 3/4 cup green onions

This chicken fried rice is a fast, savory wok meal packed with tender chicken, smoky bacon, fluffy egg, and colorful vegetables. A simple soy-oyster sauce coats every grain for takeout-style flavor at home.

Servings4 Portions

Prep Time10 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

chicken breast
150 g
bacon
120 g
eggs
2
cooked white rice
2 cup
small carrot
1
frozen corn
0.5 cup
frozen peas
0.5 cup
onion
0.5
garlic cloves
2 clove
neutral oil
2 tbsp
Chinese cooking wine or mirin
2.5 tbsp
oyster sauce
1 tbsp
light soy sauce
3 tbsp
sesame oil
0.5 tsp
white pepper
0.3 tsp
green onions
0.8 cup

Step-by-Step Instructions

In a small bowl, whisk together the Chinese cooking wine or mirin, oyster sauce, light soy sauce, sesame oil, and white pepper. Spoon 2 tsp of the sauce over the sliced chicken, toss well, and let it marinate for 10 minutes while you prepare the other ingredients.

Heat 1 tbsp oil in a wok or large skillet over medium heat. Add the beaten eggs and scramble just until softly set, then transfer them to a plate.

Increase the heat to high. Add the remaining 1 tbsp oil and the bacon to the same pan. Stir-fry for about 1 minute, until some fat renders and the bacon begins to sizzle.

Add the onion and garlic. Cook for 1 to 2 minutes, stirring often, until the bacon is lightly golden and the aromatics smell fragrant.

Add the carrot, frozen corn, and frozen peas. Stir-fry for about 1 minute, just until the vegetables start to heat through.