You know when you think you’re gonna order takeout, but then you make something at home that hits so hard you’re like… “Wait, am I the takeout now?” Yeah. This Chicken Fried Rice is that moment.

We’ve got juicy bites of chicken, crispy bacon (yes, bacon—don’t question it, just trust the vibes), fluffy scrambled eggs, and that dreamy golden rice, all stir-fried together with a sauce that slaps. It’s salty, savory, a little fancy with that oyster sauce and mirin, and honestly tastes like it came from your favorite late-night spot—minus the delivery fee.

But let’s talk about the bacon real quick.

You might be thinking, “Bacon? In fried rice??” And to that I say: yes, bestie. Bacon brings the flavor, the crunch, and the umami. It’s like the unexpected main character who steals the show and somehow makes everything better.

Pro tip:

Use day-old rice for peak fried rice texture. Fresh rice = too soft and sticky. Day-old rice = the crisp, slightly chewy rice bits we all dream about. Also, fun fact: fried rice actually started as a way to use up leftovers—so you’re literally cooking with history here.

Here’s what’s goin’ down:

We’re tossing together some oil, eggs, juicy chicken, garlic, onions, chopped bacon (👑), frozen veggies, and cold rice. Then we pour on a saucy mix of soy sauce, oyster sauce, mirin (or Chinese cooking wine), and sesame oil if you’re feelin’ boujee. Finish it off with a sprinkle of white pepper and bam—you’ve got a full-on flavor situation.

So skip the soggy takeout and make this instead. It’s fast, easy, and gives major “I know what I’m doing in the kitchen” energy. Serve it hot, eat it straight from the pan if you want, and don’t forget to save some for tomorrow’s lunch… if there’s any left.

Prep Time:10

Cook Time:20

Total Time:30

Ingredients

2 tbsp avocado oil
2 eggs lightly whisked
1/2 onion finely diced
4 oz bacon finely diced
5 oz chicken breast thinly sliced into small pieces
2 garlic cloves minced
1 cup frozen mixed veggies
2.5 cups cooked white rice day old

SAUCE:

1/2 tsp sesame oil
3 tbsp light soy sauce
1 tbsp oyster sauce
2.5 tbsp Chinese cooking wine or Mirin
1/4 tsp white pepper

Instructions

Start by mixing up your sauce ingredients in a small bowl. Spoon about 2 teaspoons of it over the sliced chicken, give it a good toss, and let that hang out while you prep the rest—ten minutes is perfect.
Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Pour in the eggs and scramble just until they’re cooked but still a little soft—don’t overdo it. Transfer to a plate and set aside.
Crank up the heat to medium-high and drizzle in the rest of the oil. Add your chopped bacon and let it sizzle until it starts to render and get a little crispy. Toss in the chopped onion and cook for a few minutes, then add garlic, and stir it all around for another minute or so until the bacon turns golden and the kitchen smells amazing.
Add the marinated chicken and cook, stirring frequently, until the pieces are no longer pink..
Now toss in your mixed veggies and stir-fry for about a minute to heat them through.
Time for the rice! Add your day-old rice straight into the pan along with the rest of the sauce. Stir-fry everything together for about 1–2 minutes, breaking up any rice clumps and coating every bite in that glossy, flavorful sauce.
Fold the scrambled eggs back in, give it all one last toss, then take it off the heat and dig in while it’s hot!

Chicken Fried Rice

But let’s talk about the bacon real quick.

Pro tip:

Here’s what’s goin’ down: