Step 1: Prep Ingredients
- Cook bacon until crispy. Remove and set aside, leaving 1 tbsp drippings in the pan.
- Shred or dice cooked chicken and measure out day-old rice (fresh rice gets soggy—use chilled for best texture).
Step 2: Stir-Fry Veggies
- In the same pan, sauté garlic, green onions, and frozen peas/carrots in bacon drippings until tender.
Step 3: Scramble the Egg
- Push veggies to the side and crack 1 egg into the pan. Scramble quickly and mix in.
Step 4: Toss with Chicken & Bacon
- Add rice, chicken, and chopped bacon to the pan. Stir-fry for 2–3 minutes to heat through.
Step 5: Season & Serve
- Pour in soy sauce, oyster sauce, and sesame oil. Toss until golden and fragrant.
- Top with extra bacon, fried egg, or lime wedges before serving.
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Variations to Elevate Your Rice
- Gluten-Free : Use tamari instead of soy sauce and ensure bacon is GF-certified.
- Vegan : Substitute chicken with tofu, bacon with coconut bacon, and soy sauce with coconut aminos.
- Low-Carb Hack : Replace rice with cauliflower rice for a keto-friendly version.
- Spicy Twist : Add sriracha, chili flakes, or a drizzle of spicy mayo.
Storage & Meal Prep Tips
- Refrigerate : Store in an airtight container for up to 4 days (reheat in a skillet for crispiness).
- Freeze : Freeze in portions for 3 months . Reheat in a skillet or microwave with a splash of water.
- Party Hack : Double the batch and serve in individual lettuce wraps for a fun twist.
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FAQs: Answering Your Top Questions
Q: Can I use brown rice?
A: Yes! Add 1–2 tbsp water or broth when reheating to restore moisture.
Q: How to prevent mushy rice?
A: Always use cold, day-old rice and cook in batches to avoid steaming.
Q: Can I make this ahead of time?
A: Absolutely! Refrigerate or freeze portions for grab-and-go meals.
Q: What if I don’t have oyster sauce?
A: Skip or substitute with hoisin sauce for similar umami depth.
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Final Thoughts
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