Description

This Chicken Fried Rice recipe is a quick and flavorful dish perfect for a satisfying meal. Combining tender chicken breast, crispy bacon, and a mix of colorful vegetables with scrambled eggs and seasonings, it offers a deliciously balanced taste. Using day-old rice ensures the perfect texture, making this fried rice light, fluffy, and packed with savory umami flavors from oyster sauce and soy sauce.

Ingredients

Scale

Meat & Protein

150g (5oz) chicken breast, finely sliced into small pieces
120g (4oz) bacon, excess fat trimmed, chopped
2 eggs, lightly whisked

Vegetables

1/2 onion, finely chopped
1 small carrot, peeled and diced 0.75cm / 1/3″
1/2 cup frozen corn (or can or fresh)
1/2 cup frozen peas
3/4 cup green onions, finely sliced
2 garlic cloves, minced

Staples & Sauces

2 tbsp oil (peanut, vegetable, or canola)
2 cups (packed) cooked white rice, day old
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)

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Instructions

Sauce & Chicken: Mix the sauce ingredients—Chinese cooking wine or Mirin, oyster sauce, light soy sauce, sesame oil, and white pepper—in a bowl. Pour 2 teaspoons of this sauce mixture over the chicken pieces, toss to coat evenly, and let it marinate for 10 minutes to absorb the flavors.
Cook Egg: Heat 1 tablespoon of oil in a wok or skillet over medium heat. Add the lightly whisked eggs and scramble gently until just cooked but still slightly moist. Remove the scrambled eggs from the pan and set aside.
Cook Bacon and Aromatics: Increase the heat to high and add the remaining 1/2 tablespoon oil to the same skillet. Add the chopped bacon and cook for about 1 minute until the fat begins to render. Then add the finely chopped onion and minced garlic to the pan.
Brown Bacon: Continue cooking the bacon mixture until the bacon turns light golden and the onion softens, approximately 1 and 1/2 minutes.
Add Vegetables: Add the diced carrot, frozen corn, and frozen peas directly into the skillet. Stir-fry these vegetables for 1 minute to allow them to begin softening and mix well with the bacon and aromatics.
Add Chicken: Add the marinated chicken pieces to the skillet and cook, stirring occasionally, until the chicken changes color from pink to white, about 1 and 1/2 minutes.
Add Rice and Sauce: Add the day-old cooked rice and the remaining sauce mixture mixture into the skillet. Stir continuously for 1 and 1/2 minutes to combine all ingredients thoroughly and heat through.
Finish With Egg and Green Onion: Return the scrambled eggs to the pan along with the finely sliced green onions. Toss everything together to disperse evenly, then remove from heat immediately.
Serve: Transfer the chicken fried rice to serving plates and serve immediately while hot and flavorful.

Notes

Note 1: Trim excess fat from the bacon for a cleaner, less greasy dish.
Note 2: Using day-old rice prevents clumping and ensures a better fried rice texture.
Note 3: Mirin or Chinese cooking wine adds a subtle sweetness and depth to the sauce.
Note 4: Oyster sauce provides savory umami flavor essential to authentic fried rice taste.
Note 5: Light soy sauce keeps the dish flavorful without overpowering saltiness.