Description
A quick and flavorful Fried Rice recipe that combines tender chicken, crispy bacon, fresh vegetables, and perfectly scrambled eggs, all tossed with a savory soy-based sauce. Ideal for a delicious weeknight meal using day-old rice for the best texture.
Ingredients
Proteins
- 2 eggs, lightly whisked
- 150g (5oz) chicken breast, finely sliced into small pieces
- 120g (4oz) bacon, excess fat trimmed and chopped
Vegetables
- 2 garlic cloves, minced
- 1/2 onion, finely chopped
- 1 small carrot, peeled and diced 0.75cm (1/3″)
- 1/2 cup frozen corn (or canned or fresh)
- 1/2 cup frozen peas
- 3/4 cup green onions, finely sliced
Grains
- 2 cups (packed) cooked white rice, day old
Oils and Sauces
- 2 tbsp oil (peanut, vegetable or canola), divided as 1 tbsp + 1/2 tbsp + 1/2 tbsp
- 2.5 tbsp Chinese cooking wine or Mirin
- 1 tbsp oyster sauce
- 3 tbsp light soy sauce
- 1/2 tsp sesame oil (optional)
- 1/4 tsp white pepper (optional)
Instructions
- Prepare Sauce & Marinate Chicken: In a small bowl, combine the Chinese cooking wine or Mirin, oyster sauce, light soy sauce, sesame oil, and white pepper. Pour 2 teaspoons of this sauce mixture over the sliced chicken, tossing to coat evenly. Set aside for 10 minutes to marinate.
- Scramble Egg: Heat 1 tablespoon of oil in a wok or skillet over medium heat. Add the whisked eggs and scramble gently until just cooked but still slightly wet. Remove the scrambled eggs from the pan and set aside.
- Cook Bacon and Aromatics: Increase heat to high and add the remaining 1/2 tablespoon plus another 1/2 tablespoon of oil to the same skillet. Add the chopped bacon and cook for about 1 minute until the fat begins to render. Then add the minced garlic and chopped onion. Stir fry until the bacon turns light golden, about 1 1/2 minutes.
- Add Vegetables: Add the diced carrots, frozen corn, and frozen peas directly to the pan. Stir fry for 1 minute until vegetables are slightly softened but still vibrant.
- Cook Chicken: Add the marinated chicken pieces to the skillet. Stir fry until the chicken changes color from pink to white, approximately 1 1/2 minutes.
- Add Rice and Sauce: Add the day-old cooked rice to the skillet along with the remaining sauce mixture. Stir constantly and fry for 1 1/2 minutes to heat through and combine the flavors evenly.
- Combine Eggs & Green Onions: Return the scrambled eggs to the pan. Add the finely sliced green onions and toss everything together to evenly disperse the eggs and onions throughout the rice mixture.
- Serve: Remove from heat and serve immediately while hot and fresh.
Notes
- Note 1: Trim excess fat from bacon to avoid overly greasy fried rice.
- Note 2: Using day-old rice is critical as it helps produce a drier texture that prevents clumping and makes for perfect fried rice.
- Note 3: Chinese cooking wine or Mirin adds authentic depth and sweetness—replace with dry sherry if needed.
- Note 4: Oyster sauce adds a rich umami flavor to the dish. Use vegetarian oyster sauce if preferred.
- Note 5: Light soy sauce is preferred to keep the color lighter and balance the saltiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese