Friday, August 28, 2015

Bacon And Chicken Fried Rice


  • Servings: 6
  • 3 cups water
  • 3 cups instant rice (such as minute®)
  • 2 teaspoons vegetable oil
  • 3 skinless, boneless chicken breasts, cut into chunks
  • 12 slices bacon
  • 1 cup chopped green onion
  • 1/2 cup soy sauce, or to taste


    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins

  • bring water to a boil in a saucepan. stir instant rice into boiling water. cook rice until softened, about 5 minutes.
  • heat oil in a separate skillet over medium heat. cook chicken in hot oil until cooked through and no longer pink in the middle, 5 to 7 minutes.
  • fry bacon in a large wok or skillet over medium-high until hot and cooked through but not yet crunchy, 2 to 3 minutes per side. remove bacon to a plate lined with paper towels. drain fat from wok, reserving 1 to 2 tablespoons of drippings in the bottom of the wok. cut bacon into small pieces.
  • return wok to medium-high heat and heat reserved bacon drippings. combine rice, chicken, bacon, green onions, and soy sauce in the wok; cook and stir until evenly mixed and hot, 2 to 3 minutes.

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