Chicken Fried Rice

It’s hard not to love a take-out classic like Chicken Fried Rice. It’s a simple recipe that you can adapt to fit any ingredients you may have in your fridge, freezer, or pantry. Plus, it comes together so quickly and can be scaled up to feed a crowd or for meal prep. My recipe for Chicken Fried Rice calls for both chicken and bacon for a fun, savoury twist. This easy, accessible recipe also uses freezer vegetables like frozen peas and corn to help you get a nutritious meal on the table even faster. With my Chicken Fried Rice recipe, you may never order take-out again!

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Chicken Fried Rice

Chicken Fried Rice

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4.3 from 3 reviews

  • Total Time: 18 mins
  • Yield: 4 1x




  • 2 chicken breasts, cut into bite-sized pieces
  • 2 tbsp mirin (optional)
  • 2 tbsp all purpose soy sauce


  • 2 tbsp olive oil (divided)
  • ½ cup (100 g) bacon, finely diced
  • 1 tsp garlic, freshly minced
  • ½ cup frozen corn
  • ½ cup frozen peas
  • 4 eggs, whisked
  • 2 cups cooked rice
  • 2 tbsp all purpose soy sauce
  • 1 tbsp sesame oil
  • 2 spring onions/scallions, finely sliced
  • 1 tbsp fried shallots, to serve (optional)
  • 1 tbsp chilli oil, to serve (optional)


  1. Place the chicken, mirin and soy sauce in a medium-sized bowl; toss to coat.
  2. Heat 1 tbsp of the oil in a large, heavy-based skillet on medium-high heat.
  3. Cook the chicken for 4-6 minutes or until just cooked through. Remove from heat and set aside.
  4. Add the remaining 1 tbsp of oil to the same pan along with the bacon. Cook for 2-3 minutes until golden. Add 1 tbsp of water if required to scrape up any sticky bits.
  5. Add the garlic and cook, stirring for 30 seconds.
  6. Add the frozen corn and peas and cook, stirring for 1 minute until just defrosted.
  7. Push the contents in the pan to one side and add the eggs. Cook for 1-2 minutes until set. Once set, stir the eggs through the bacon, corn and pea mixture.
  8. Return the chicken to the pan along with the cooked rice, soy sauce, sesame oil and spring onions. Toss to combine.
  9. Serve topped with fried shallots and chilli oil, if using.



Refrigerate for up to 2 days or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating.


Refrigerate for up to 2 days or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating.

  • Author: Nicole
  • Prep Time: 5 mins
  • Cook Time: 13 mins
  • Category: rice
  • Method: pan fry
  • Cuisine: China