Chicken Fried Rice

Ingredients

• 4 slicesbacon, fried and crumbled
• 680 g (24 oz)chicken breasts, cut into bite-sized pieces
• 2 stalkscelery, diced
• 1onion, chopped
• 4 largecarrots, diced
• 2 clovesgarlic, minced
• 150 g (1 cup)frozen peas
• 165 g (1 cup)frozen sweetcorn
• 42 g (3 tbsp)butter
• 900 g (6 cups)cooked rice
• To tastesalt and black pepper

Instructions

1. 1

   Cook the bacon

   Cook the bacon in a large electric skillet over medium-low heat. Take it out and set it aside.

2. 2

   Brown the chicken

   Season the chicken with salt and pepper. Brown it in the skillet over medium-high heat using 1–2 tbsp of the bacon fat, then remove it and set it aside.

3. 3

   Cook the vegetables

   Sauté the celery, onion and carrots over medium heat until crisp-tender. If you like, add a small amount of water to the pan to speed up the cooking.

4. 4

   Add the garlic

   Stir in the garlic and cook for another minute.

5. 5

   Heat the vegetables

   Stir in the frozen peas and sweetcorn, and heat them through.

6. 6

   Combine everything

   Turn the heat to low and stir in the butter, rice, bacon and cooked chicken. Mix everything together and season with salt and pepper to taste.

What is chicken fried rice?

Chicken fried rice is a mixed rice dish with cooked chicken and vegetables, here made more savoury with bacon. This version uses a generous amount of rice and a mix of fresh and frozen vegetables.

The American-style recipe is designed for an electric skillet and cooks the components in stages before bringing them together. Browning the chicken separately helps it retain its colour while the vegetables cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 324 calories, 25g protein, 45g carbs, 4g fat.

The rice and vegetables provide most of the carbohydrates, while the chicken contributes much of the protein. Bacon and butter contribute fat, although the supplied nutrition figures list 4 g of fat per serving. Pair a serving with extra non-starchy vegetables if you would like more volume on the plate.

Build flavour in stages

Bacon first: cooking it in the skillet leaves fat that is used to brown the chicken, carrying its savoury flavour into the rest of the dish.

Chicken next: give the bite-sized pieces room to brown, then take them out while the vegetables cook. They are stirred back in at the end.

Keep the vegetables crisp-tender

Fresh vegetables: cook the celery, onion and diced carrots over medium heat until they are tender but still have some bite. A small splash of water can help them cook sooner.

Frozen vegetables: add the peas and sweetcorn after the garlic, then heat them through before adding the rice and other cooked ingredients.

Use cooked rice

Rice choice: the method calls for cooked rice, so have it ready before starting the final step. The recipe does not specify a variety or a particular cooling time.

Gentle mixing: lower the heat before stirring in the rice, butter, bacon and chicken. Fold and mix until combined without pressing the rice into the pan.

Season as you go

Chicken seasoning: salt and pepper the chicken before browning it, as directed. The bacon also brings savouriness to the finished dish.

Final seasoning: taste after everything is mixed together and adjust the salt and pepper. This helps account for the seasoning already present in the bacon.

Serving ideas

Serve the fried rice as a complete meal, or add a simple side such as a green salad or steamed greens for a fresher contrast.

For a larger meal, serve it alongside a light soup or additional vegetables. The recipe makes eight servings, so it also suits a shared table.

Recipe notes & tips

• Cut the chicken into evenly sized pieces so it browns at a similar rate.
• Have the cooked rice ready before you begin cooking the bacon.
• Remove the bacon and chicken from the skillet when instructed rather than leaving them in while the vegetables cook.
• Dice the carrots small enough to become crisp-tender along with the celery and onion.
• Keep the heat low when adding the rice, butter, bacon and chicken.
• Taste the finished mixture before adding more salt, since the bacon is already savoury.

Variations

• More vegetables: Add extra peas or diced carrots for a vegetable-forward version.
• Different mixed vegetables: Swap the peas or sweetcorn for another frozen vegetable you have on hand.
• No bacon: Leave out the bacon and brown the chicken in a little cooking oil instead.
• Brown rice: Use cooked brown rice in place of the cooked rice for a nuttier flavour.
• Fresh garlic: Mince the garlic just before cooking to give the dish a fresher garlic flavour.

Common mistakes to avoid

• Crowded chicken: Too many pieces at once can hinder browning; cook them in batches if needed.
• Soft vegetables: Cooking the vegetables well past crisp-tender can make them lose their bite; check them as they sauté.
• Burnt garlic: Garlic can catch if left unattended; stir it in and cook for just the stated minute.
• Rice clumps: Clumps are harder to mix evenly; separate the cooked rice before adding it to the skillet.
• Over-seasoning: Bacon adds savouriness; taste the combined dish before adding more salt.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat until piping hot throughout, adding a small splash of water if the rice seems dry.

Frequently asked questions