Chicken Fried Rice
If you have some leftover chicken and rice from a different meal, you can make this Chicken Fried Rice whenever you like in barely any time at all!
4 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 586 kcal | Sugar | – |
| Carbs | 64 g | Cholesterol | 130 mg |
| Protein | 24 g | Sodium | 925 mg |
| Fat | 25 g | Fiber | 3 g |
| Sugar | – | ||
| Cholesterol | 130 mg | ||
| Sodium | 925 mg | ||
| Fiber | 3 g |
Prep Time: 10 min Cook Time: 20 min Total Time: 30 min
Ingredients
6 slices bacon (chopped)
3 cloves garlic minced
2 tablespoons sesame oil
2-3 tablespoons soy sauce (to your taste)
2 -4 tablespoons oyster sauce
5 cups cooked rice (chilled completely I prefer Jasmine rice)
1-2 cups cooked chicken (chopped)
1 cup cooked vegetables (of your choice)
2-4 eggs whisked
3 tablespoons green onions (to top)
Instructions
In a large, over-sized skillet, fry the bacon on medium-high heat until it reaches desired doneness. We like ours tender-crisp in rice.
Add in the garlic and fry for 1-2 minutes.
Add in the sesame oil, soy sauce and oyster sauce. (you can mix in more at the end, so start at 2 tbsp of each. I prefer 2 tbsp soy and 4 tbsp Oyster sauce, but feel free to mix it up to your liking!). Stir until all the sauces and bacon mix are combined.
Add in the rice and fry until it crisps up how you like it.
Stir in the cooked chicken and vegetables of your choice.
Push the rice to the side or make a well. Add in the eggs and stir fry in that well until scrambled. Once done, mix the egg into the rice mixture.
Fry the rice some more, taste and see if you want to add more soy or oyster sauce. Mine always needs more oyster sauce, it gives it the most fabulous flavor ever!
Serve up in bowls, let the family top with green onions and enjoy