Honey Soy-Ginger Chicken and Bacon Fried Rice with Spicy Mayo

This fried rice recipe brings together sweet and savory flavors with a satisfying crunch. Tender chicken is glazed in a honey-soy-ginger sauce, paired with smoky bacon, sweet carrots and bright peas. The rice is pressed into the pan to create crispy bits throughout, then finished with a drizzle of spicy mayo and a sprinkle of crispy fried onions.

Perfect for a quick weeknight dinner, this dish comes together in under an hour and uses simple ingredients. The combination of textures-from the crispy rice to the crunchy onions-makes every bite exciting. Serve it as a main course or a hearty side.

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Ingredients

20 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Spicy MayoView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat a drizzle of oil in a small pot over high heat. Add the rice and cook, stirring frequently, until translucent, about 1-2 minutes. Stir in 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to use.
2. While the rice cooks, place the bacon in a single layer in a large dry nonstick pan. Cook over medium-high heat, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat from the pan. Once cool, roughly chop the bacon.
3. Wash and dry produce. Trim, peel and dice the carrots into ¼-inch pieces. Rinse the peas under cold water and pat dry with paper towels. In a small bowl, combine the sweet soy glaze, garlic-ginger scallion paste, honey and half the vinegar (all for 4 servings).
4. Open the package of chicken and drain off any excess liquid. Heat a large drizzle of oil in the pan with the reserved bacon fat over medium-high heat. Add the chicken and carrots; cook, stirring occasionally, until the chicken is cooked through and the carrots are tender, 4-6 minutes. If the chicken is browning too quickly, reduce the heat and cover with a lid.
5. Add the cooked rice, chopped bacon, peas and garlic powder to the pan with the chicken mixture. Stir together until everything is evenly combined. If the rice is sticky, add a drizzle of oil. Press the mixture into an even layer and cook, undisturbed, until the rice is slightly crispy on the bottom, 1-2 minutes. Turn off the heat. Taste and season with salt and pepper if desired.
6. Divide the fried rice between bowls. Drizzle with spicy mayo and sprinkle with crispy fried onions. Serve immediately.

Recipe Tips

FAQ

Can I use leftover rice?

Yes, day-old rice works great because it’s drier and fries up crispier. If using freshly cooked rice, spread it on a baking sheet to cool and dry slightly before adding to the pan.

How do I make this dish less spicy?

Reduce the amount of spicy mayo or omit it entirely. You can also use regular mayonnaise mixed with a little sriracha to control the heat level.

Can I make this vegetarian?

Absolutely! Omit the chicken and bacon and add extra vegetables like bell peppers, mushrooms or edamame. Use soy sauce or tamari for flavor.