Chicken Fried Rice

Chicken fried rice has always been a staple when we go to a Chinese restaurant. Just love all the flavors and can’t get enough of it. So, when we were stuck inside for a few weeks after Hurricane Harvey and craving some of our faves, I started creating my own version of our favorite take-out! 

I just love the tender, flavorful chicken that you get with a rotisserie cooked chicken mixed with the saltiness of the soy sauce. Throw in some healthy peas and chestnuts for a little crunch. Fold in the eggs for a little soft nugget of something something that just makes Chicken Fried Rice; “Chicken Fried Rice.” Then toss in the rice to bring it all together, so you get a taste of all of the flavors in every delicious bite! 

You may never buy take-out again. It is just that good! Leftovers are incredible too. This dish warms up super easy and doesn’t dry out. Trust me, you’re gonna love it!

Ingredients & Preparation

The Usual Suspects:

• 3 cups rotisserie chicken, chopped
• 4 slices thick cut bacon, cut into 1/2-inch pieces
• 3 to 4 Tbsp butter
• 5 large eggs, beaten
• 1/4 to 1/3 cup bacon grease, more if needed
• 3 cups cooked long grain rice
• 1/2 sweet onion, rough chop
• 1 clove of garlic, minced
• 3 Tbsp soy sauce 
• 1/2 cup peas (optional)
• 1/2 cup water chestnuts, chopped (optional)

The Plan:

• In a small bowl, pull rotisserie chicken off bones and chop into 1/4 to 1/2-inch pieces, set aside
• In a large skillet, cook bacon until crisp. Using a slotted spoon, place bacon a paper towel to drain
• In a small skillet, add butter and melt. Pour eggs into the melted butter and using a rubber spatula, stir very little to scramble eggs, leaving them a runny – set aside
• Add more bacon grease to the first skillet to make about 1/3 cup. Add onions and garlic and let cook until fragrant, do not let burn
• Add cooked rice to skillet and toss rice in the grease to thoroughly coat and separate all the rice. Let the rice start to cook a little and absorb the grease, tossing slightly.
• Add peas and chestnuts at this time, if using. 
• Add the soy sauce and toss through the rice mixture.
• Add the bacon, chicken and eggs and toss to thoroughly mix.
• Sprinkle with green onion and extra soy sauce
• Serve

Print Recipe

Chicken Fried Rice

(1 votes, average: 3.00 out of 5)

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Dinner

Serves: 10

Prep Time: 10 Minutes – Cooking Time: 30 Minutes – Total Time: 40 Minutes

Ingredients

• 3 cups rotisserie chicken, chopped
• 4 slices thick cut bacon, cut into 1/2-inch pieces
• 3 to 4 Tbsp butter
• 5 large eggs, beaten
• 1/4 to 1/3 cup bacon grease, more if needed
• 3 cups cooked long grain rice
• 1/2 sweet onion, rough chop
• 1 clove of garlic, minced
• 3 Tbsp soy sauce 
• 1/2 cup peas (optional)
• 1/2 cup water chestnuts, chopped (optional)

Instructions

1

In a small bowl, pull rotisserie chicken off bones and chop into 1/4 to 1/2-inch pieces, set aside

2

In a large skillet, cook bacon until crisp. Using a slotted spoon, place bacon a paper towel to drain

3

In a small skillet, add butter and melt. Pour eggs into the melted butter and using a rubber spatula, stir very little to scramble eggs, leaving them a runny - set aside

4

Add more bacon grease to the first skillet to make about 1/3 cup. Add onions and garlic and let cook until fragrant, do not let burn

5

Add cooked rice to skillet and toss rice in the grease to thoroughly coat and separate all the rice. Let the rice start to cook a little and absorb the grease, tossing slightly.

6

Add peas and chestnuts at this time, if using. 

7

Add the soy sauce and toss through the rice mixture.

8

Add the bacon, chicken and eggs and toss to thoroughly mix.

9

Sprinkle with green onion and extra soy sauce

10

Serve