2 (4-ounce) skinless, boneless chicken thighs, cut into 1/2-inch pieces
1 (6-ounce) skinless, boneless chicken breast, cut into 1/2-inch pieces
2 cups broccoli florets
1 cup julienne-cut red bell pepper
1 1/2 teaspoons minced garlic
2 bacon slices, cooked and crumbled
4 lime wedges
How to Make It
Combine first 4 ingredients, 1/2 teaspoon sambal oelek, and 1/8 teaspoon salt in a small bowl, stirring with a whisk. Combine eggs and remaining 1/2 teaspoon sambal oelek in a bowl. Separate green tops from green onions, and diagonally chop; set aside. Cut green onion bottoms into 1-inch pieces; set aside.
Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan, swirling pan to coat evenly. Add rice; stir-fry 1 1/2 minutes, stirring constantly. Transfer rice mixture to a large bowl. Heat 2 teaspoons oil in pan. Add shallots to pan; stir-fry 30 seconds or until tender. Add chicken; stir-fry 1 1/2 minutes or until lightly browned. Add brown sugar mixture to pan; bring to a boil. Reduce heat, and simmer 1 minute or until liquid thickens slightly, stirring occasionally. Add chicken mixture to rice mixture.
Wipe pan clean with a paper towel; return pan to medium-high heat. Add remaining 2 teaspoons oil to pan, swirling to coat. Add broccoli and bell pepper; stir-fry 3 minutes or until vegetables are tender. Add the remaining 1/8 teaspoon salt, green onion bottoms, and garlic; stir-fry 1 minute or until fragrant. Add chicken mixture to pan, cook 2 minutes or until thoroughly heated; return chicken mixture to large bowl.
Return pan to medium-high heat. Coat pan with cooking spray. Add egg mixture to pan, swirling to coat pan; cook 30 seconds or just until egg is set. Transfer egg to a cutting board; chop. Stir egg and bacon into rice mixture. Top with green onion tops; garnish with lime wedges.
I enjoyed this recipe very much. I have not rated any other recipes, but this one is terrific. I followed the recipe almost exactly, except I cooked the bacon, then used the fat to fry the rice initially. I don't have a wok, but used a large saute pan. Everything else was just as written. I read on earlier reviews that this recipe used a lot of dishes and took a lot of time to prepare, so I made the rice and chopped the veggies, and measured ingredients ahead of time and put them in cereal bowls and small dessert bowls covered in the fridge. Before I started cooking, I unloaded the dishwasher, and as I used a bowl, I put them right into the dishwasher...no mess afterwards!
I doubled the recipe (and quadrupled the sauce). I added some celery and carrots I had in the fridge too. I didn't have quite enough brown rice so I used a mixture of brown and white rice. This was delicious and I will make it again.
I've made this a couple of times now. The family devours it. It is a bit time consuming, so I typically prep the rice the night before and do all the chopping while I'm cooking the bacon. The only change I made was to use the left over bacon grease to do the initial rice frying, then went with the peanut oil after that. Very tasty and essentially a one dish meal however it would also make an excellent side to an Asian-style shrimp or pork dish. I wouldn't hesitate to serve it to guests.
This is a delicious recipe. I prepped everything the night before so it was easy to put together after work. I did not do the in-and-out thing--it's totally unecessary. I cooked the bacon, wiped the wok, added the oil, then the vegetables, then the rice, then the chicken (mine was leftover cooked chicken), and finally the sauce. And I actually beat the egg and didn't cook it separately but instead put it in before the sauce because I love that in fried rice. So it's a one-pot meal! We did have some steamed bok choi on the side, and I think a plain green vegetable like that (or maybe spinach or chard) is nice.
A healthy favorite. Even my husband, who doesn't like broccoli or bacon loves this. I do double the sauce, and use all chicken breast for the meat. I don't do the in and out, rather I prepare everything in advance, and mix in a large bowl as I go, works fine. Makes more servings for us than the recipe states, excellent leftovers.
The first line of this recipe should be: chop and otherwise prepare all the components BEFORE you begin to cook. An inexperienced cook would be very frustrated by the way this recipe is written.
Having said that, it didn't take any longer to prepare the various ingredients than the stir-fry recipes I make. I didn't have any bacon, so I doubled the sauce recipe. I used a 14oz. chicken breast, which was chopped and marinated in half the sauce while I prepared the rest of the veggies. I used a separate pan to cook the eggs--it was faster. I also used sriracha to pep up the flavor. I didn't have any scallions so I subbed garlic chives and regular chives. Since I had double the sauce, I sauteed some with the chicken after it was browned, and used the remainder to give the broccoli and red peppers some zip. We liked it very much, and served it with sriracha at the table for extra punch. I also made a salad of baby greens with oranges & onions and a sesame/ginger dressing.
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