Ingredients
6
6 servings
- •3 cups water
- •3 cups instant white rice (such as Minute®)
- •2 teaspoons vegetable oil
- •3 skinless, boneless chicken breasts, cut into chunks
- •12 slices bacon
- •1 cup chopped green onion
- •½ cup soy sauce, or to taste
Instructions
- Bring water to a boil in a saucepan. Stir instant white rice into boiling water. Cook rice until softened, about 5 minutes.
- Heat oil in a separate skillet over medium heat. Cook chicken in hot oil until cooked through and no longer pink in the middle, 5 to 7 minutes.
- Fry bacon in a large wok or skillet over medium-high until hot and cooked through but not yet crunchy, 2 to 3 minutes per side. Remove bacon to a plate lined with paper towels. Drain fat from wok, reserving 1 to 2 tablespoons of drippings in the bottom of the wok. Cut bacon into small pieces.
- Return wok to medium-high heat and heat reserved bacon drippings. Combine rice, chicken, bacon, green onions, and soy sauce in the wok; cook and stir until evenly mixed and hot, 2 to 3 minutes.
Nutritional Facts
Per 6 servings
- Calories: 384
- Carbohydrate: 42g
- Fat: 12g
- Fiber: 2g
- Protein: 25g
- Sugar: 1g
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