Bacon fried rice yes please, this was whole recipe had me hooked. And it did not disappoint, we have never made homemade fried rice. I know one of those simple things but we just don’t… I don’t have good luck with rice and more often then not use minute rice. 
For this dish we actually had just had chinese and had leftover white rice… perfect use.
This dish was the perfect combo, like chinese heaven for me.
Teriyaki Chicken with Bacon Fried Rice (Slightly Adapted From: Cassie Craves)
For the chicken:
- 1 pound chicken breasts, cut into thin strips
- Salt and pepper to taste
- 1 cup chicken broth
- 1 tablespoon freshly grated ginger
- 1/4 cup honey
- 1/2 cup teriyaki sauce
For the rice:
- 1 egg, beaten
- 1 pound bacon, chopped
- 1 cup mushrooms, chopped
- 1 medium onion, chopped
- 3 cups cooked rice
- 1 cup frozen peas, thawed
- 1/4 cup soy sauce
For the chicken, heat a small amount of vegetable oil in a large skillet. Season chicken with salt and pepper and cook until browned and cook through. In a separate bowl, combine chicken broth, ginger, honey and teriyaki sauce. Pour over chicken. Reduce heat and simmer until serving.
For the bacon, heat vegetable oil in a wok or large skillet. Pour egg into wok. As egg sets, lift edges letting uncooked portion flow underneath. When egg is done, move to plate and set aside.
In same wok, cook bacon until crisp. Remove bacon to paper towels. Reserve 2 tablespoons drippings.
Saute mushrooms and onions in bacon drippings. Stir in rice, peas, soy sauce, and bacon. Chop egg into small pieces; stir into wok and heat through.
Serve chicken over rice.
chicken originally adapted from Rachael Ray; rice originally adapted from Cooking with Cristine
© 2012, Carrie. All rights reserved.
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I’ve made homemade fried rice – but never with bacon!