Ingredients

• 3 cups cooked & cooled white or brown rice (day-old works best!)
• 2 boneless, skinless chicken breasts, diced
• 4 slices bacon, chopped
• 2 large eggs, lightly beaten
• 1 cup frozen peas & carrots (or mixed veggies)
• 3 green onions, sliced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated

For the sauce:
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp oyster sauce (optional but recommended)
• 1 tsp sesame oil
• ½ tsp sugar or honey
• ¼ tsp black pepper

Garnish:
• Extra green onions
• Sesame seeds

Instructions

Cook bacon: In a large skillet or wok over medium heat, cook bacon until crisp. Remove and set aside, leaving 1–2 tbsp fat in pan.
Cook chicken: Add diced chicken to pan; season with salt & pepper. Cook 5–6 min until golden and cooked through. Remove and set aside.
Scramble eggs: Push veggies to one side. Pour beaten eggs into empty space; scramble until just set. Break up and mix into rice.
Stir-fry: Add garlic and ginger; cook 30 sec. Add cold rice, breaking up clumps. Stir in sauce mixture; cook 3–4 min until heated through.
Combine: Return chicken and bacon to pan. Add peas & carrots and green onions. Toss to combine.
Drizzle with extra sesame oil if desired. Garnish with sesame seeds and green onions.