Crispy Bacon and Ginger Chicken Fried Rice with Spicy Mayo

This takeout-style fried rice is packed with flavor and texture. Tender chicken glazed in a sweet soy-ginger sauce, smoky bacon bits, sweet carrots and vibrant peas are all tossed with jasmine rice and pressed in the pan to create crispy, golden bites throughout.

A drizzle of spicy mayo and a sprinkle of crispy fried onions add the perfect finishing touch. It’s a satisfying one-pan meal that comes together quickly and will become a weeknight favorite.

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Ingredients

8 ounce BaconView ingredient guideLike ingredientDislike ingredient

10 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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, 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 the 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 the produce. Trim, peel and dice the carrots into ¼-inch pieces. Rinse the peas under cold water and pat dry. In a small bowl, combine the sweet soy glaze, garlic-ginger scallion paste, honey and half the rice wine 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 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. If using freshly cooked rice, spread it on a baking sheet to cool and dry out a bit before adding to the pan.

What can I substitute for sweet soy glaze?

Mix 3 tablespoons soy sauce with 1 tablespoon honey or brown sugar and a splash of rice vinegar.

Is there a vegetarian version?

Omit the bacon and chicken and add extra vegetables like bell peppers, mushrooms or tofu. Use a splash of liquid smoke for a smoky flavor.