Crispy Bacon and Ginger Soy Chicken Fried Rice with Spicy Mayo

This homemade fried rice brings all the flavors of your favorite takeout right to your kitchen. Tender chicken is glazed in a sweet and savory ginger-soy sauce, paired with smoky bacon, sweet carrots and vibrant peas. The rice is pressed into the pan to create irresistible crispy bits throughout.

Finished with a drizzle of spicy mayo and a sprinkle of golden crispy fried onions, every bite is packed with texture and flavor. It’s a satisfying one-pan meal that comes together quickly for a weeknight dinner or a weekend treat.

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Ingredients

4 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

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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. Turn off heat and transfer bacon 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 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 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 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 and may even crisp up better. If using freshly cooked rice, let it cool slightly before adding to the pan.

What can I substitute for bacon?

You can use diced ham, smoked sausage or omit it for a vegetarian version. Add a little extra oil if skipping bacon.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore crispiness.