Chicken Fried Rice w/ Bacon
By Doug Hall
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- 1 Yellow (or
- 1 White Onion
- 3 Chicken Breasts
- 6 Slices of Maple Smoked Bacon
- 4 Large Eggs (start with 6 eggs if only using egg whites)
- 2 Cups of Brown Rice
- 2 Tablespoons of Garlic Chili Sauce
- 4+ Ounces of Low Sodium Soy Sauce (variable)
- 1 Ounce of Oil (olive or grape seed)
*These ingredients combined recipe makes 4-6 servings. Add or subtract based on desired size.
Prep Time: 10 minutes
Cook Time: 25 minutes
Equipment: 10-12” Skillet and Wok
Cook Rice on stovetop per bag instructions. Preheat oven to Bake at 375 degrees.
Place bacon strips on a foil-lined sheet and insert into the oven once heated to the correct temperature. Be sure to use a sheet with edges so bacon grease does not drip into oven floor. Bacon cooks in oven for 20-25 minutes, turning over halfway through.
While bacon is in the oven and your rice is cooking, it’s time to prep everything else!
Wisk eggs together then pour into a skillet on medium-high. Cook eggs like an omelet until they are near fully cooked then chop into small pieces. Take eggs off the stovetop and set aside.
Cut chicken breasts into small strips or cubes, depending on your preference…then add into the same skillet until fully cooked.
At the same time, finely chop the peppers and onion then set your wok to medium-high while adding the oil. Once heated, add peppers/onions then stir in the Chili Garlic Sauce and 2 ounces of soy sauce. Let veggie mixture cook for 3-5 minutes until caramelized… Add in the cooked chicken from your skillet, mix up, and set wok to low.
Chop bacon into small bits (the smaller the better) and add into wok with other ingredients.
Pour cooked rice, chopped eggs, and remaining soy sauce into the wok and mix thoroughly.
Feel free to add in more soy sauce to satisfy your taste buds once on your plate... Hope you enjoy!!!