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

This fried rice recipe brings together the best of sweet, savory and spicy flavors in one satisfying dish. Tender chicken pieces are glazed with a honey-soy-ginger sauce, then mixed with smoky bacon, sweet carrots and bright peas. The rice is pressed into an even layer 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 touches. It’s a quick and easy dinner that feels like a special treat any night of the week.

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Ingredients

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

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, 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 in step 5.
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 enough to handle, 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 vinegar (use 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. Stir in the sauce mixture until the chicken is coated, about 30 seconds.
5. Add the cooked rice, 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. Skip the first step and add the cooked rice directly in step 5. You may need to adjust the cooking time to heat it through.

What can I substitute for spicy mayo?

Mix 3 tablespoons mayonnaise with 1 teaspoon sriracha or your favorite hot sauce.

How do I make this dish gluten-free?

Use tamari instead of sweet soy glaze and ensure your bacon and other ingredients are gluten-free.