Chicken and Bacon Fried rice Recipe | Tasty & Delicious Chicken and Bacon Fried Rice Ivon's Kitchen

Cut 400 g chicken breast into small cubes.

Add salt to taste, 1 tsp black pepper powder, and 1 tbsp dark soy sauce to the chicken and mix well.

Marinate the chicken for about half an hour.

In a hot pan, add oil and the marinated chicken, frying it until cooked for about 15 to 20 minutes.

Remove the chicken from the pan and set aside.

In the same pan, add 300 g bacon cut into small pieces and fry until cooked for about 10 to 12 minutes.

Remove the bacon from the pan and set aside.

In the same pan, add oil, then add 3 whole eggs and a pinch of salt, frying until hard scrambled.

Remove the scrambled eggs from the pan and set aside.

In a hot pan, add oil, then add 4 chopped garlic cloves and 2 chopped ginger, frying for a few seconds.

Add 2 chopped onions and fry until soft.

Add 2 cubed carrots and fry until soft.

Add 2 cubed bell peppers, 1 cup frozen green peas, and 1/4 cup chopped spring onion (white), frying until the bell peppers are soft.

Add salt to taste, 1/2 tsp crushed black pepper, and 2 stock cubes, frying for about 2 minutes.

Add 1 large bowl of cooked white basmati rice and fry for about 3 to 4 minutes, adding 3 tbsp oil.

Add 1/2 tbsp dark soy sauce, 1 tbsp light soy sauce, 2 tbsp tomato ketchup, and 1 tbsp kimchi sauce, frying for about 3 to 4 minutes.

Add the fried chicken, bacon, and scrambled eggs to the rice, along with some chopped spring onion (green) and 1 stock cube, frying for about 2 minutes.

Spice Level:

Allergens