Chicken & Bacon Fried Rice

Chicken & Bacon Fried Rice

An easy peasy and fully loaded fried rice that's better than take-away. With soy seasoned chicken, vegetables, fluffy egg and pops of bacon, this fried rice recipe is a meal.
  • 25 Mins

    Cooking Time

  • easy


  • 10 Mins

    Prep Time

  • 4 People


  • 1 tablespoon canola oil
  • 2 eggs, lightly beaten
  • 500 g skinless chicken thigh fillets, cut into bite-sized pieces
  • 1 tablespoon salt reduced soy sauce
  • 2 rindless bacon rashers
  • 180 g packet Continental Oriental Fried Rice - Family Pack
  • 1 1/2 cups frozen peas, corn and carrots
  • 1 2/3 cups (415mL) hot water
  • 2 green spring onions, thinly sliced
  • sweet chilli sauce, to serve
  • steamed green vegetables, to serve

  1. Combine chicken and soy sauce in a bowl and set aside. Heat 2 teaspoons oil in a wok, or large deep-frying pan, over medium heat. Add eggs and swirl to coat base of pan and form an omelette. Cook for 2 minutes until just set. Transfer to a chopping board. Roll up egg then cut into strips. Cover to keep warm.

  2. Increase heat to high. Add remaining 2 teaspoons oil and heat until hot. Add bacon and stir-fry for 2 minutes. Add marinated chicken and stir-fry for 5 minutes. Add rice packet contents, frozen vegetables and water. Bring to the boil. Cover, reduce heat and simmer, stirring occasionally, for 10 minutes or until water is absorbed and rice is cooked.

  3. Add eggs and spring onions. Stir-fry for 1-2 minutes until heated through. Serve with sweet chilli sauce and steamed green vegetables.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 428.26 kcal
Protein (g) 30.33 g
Sugar (g) 4.42 g
Fat (g) 14.89 g
Fibre (g) 3.53 g

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