Ingredients:
– 2 tablespoons bacon grease, or the oil of your choice, divided
– 3 eggs, beaten
– 5 cups COLD cooked rice
– ¼ cup low-sodium soy sauce, plus more for serving
– 1 tablespoon sesame oil
– ½ teaspoon freshly ground black pepper
– 3 cups cooked chicken, cut into 1/2-inch pieces
– 1 cup cooked and crumbled bacon
– ⅔ cup frozen peas
– 3 green onions, sliced thin
– Optional: kosher salt (only as needed)
Instructions:
To Cook the Eggs:
1. Warm a tablespoon of bacon grease or oil in a large skillet over medium heat. Pour the beaten eggs into the skillet and tilt as needed to spread them evenly. Let cook for 2-3 minutes, then flip and cook for an additional minute. Transfer the cooked egg to a cutting board, allow it to cool, then cut into small pieces.
To Cook the Rice:
1. In the same skillet, add the remaining tablespoon of grease or oil and increase the heat to medium-high. Add the cold cooked rice and stir to coat with the oil. Cook for about 2 minutes.
2. Pour in the soy sauce and sesame oil, stirring well to distribute the sauce throughout the rice. Cook for an additional 5 minutes, stirring frequently, until the rice is heated through.
3. Add the cooked chicken, crumbled bacon, and frozen peas to the skillet. Stir and cook for 3-4 minutes until everything is heated.
4. Finally, add the cooked eggs and sliced green onions to the skillet. Sprinkle with black pepper and gently stir to combine. Taste the rice and add salt if needed.
5. Serve hot, optionally with additional soy sauce on the side.
Enjoy!
