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Chicken and Bacon Fried Rice

Stuck for easy weekday meals?

This recipe is not only simple and nutritious, but it’s also delicious and can be made with easily sourced ingredients. Whether you’re cooking for one or a family of four, this meal is sure to satisfy your hunger and taste buds. So, let’s get cooking!


Olive oil spray

130g shortcut bacon (fat and rind removed), finely chopped

1 garlic clove finely chopped or 1 teaspoon of minced garlic

1⁄2 tablespoon minced or grated ginger (optional)

5 spring onions, white and green part, finely sliced

200g chicken breast filets (fat removed), diced into 10-cent-sized pieces

90g carrot, finely diced

95g red or yellow capsicum flesh, finely diced

1⁄2 cup peas

3 tablespoons low-salt soy sauce

2 eggs

1 x 450g microwave brown rice family pack OR 3 cups of cooked brown rice


  1. Cook rice as per packet directions and set aside
  2. Heat a large non-stick fry pan or wok over medium to high heat. When the pan is hot, add the chopped bacon, stir continuously and cook for about 5 minutes until crispy. Remove bacon from the pan and set aside
  3. Keep the pan on medium-high heat and spray oil for 2-3 seconds. Add the following ingredients in 1 minute increments
  • Add the ginger and garlic. Cook for 1 minute
  • Add the spring onions. Cook for 1 minute
  • Add the chicken and continue to stir to prevent the chicken from sticking to the pan. Cook for 1 minute
  • Add the carrots, capsicum, peas and soy sauce. Stir and cook for 1 minute
  1. Push the mix to one side and crack open the eggs on the opposite side of the pan. Use a spatula to stir the eggs as they scramble