Fried rice is a staple of Chinese cuisine. Growing up, we often had it for breakfast. It was a great way to use up the leftover rice from the night before. Fried rice is delicious on its own or with an entree, and it's so amazingly easy to make. Here's my recipe for Maple Bacon Chicken Fried Rice:
Shred rotisserie chicken and set aside. You can use grilled chicken or left over chicken if you prefer, or simply leave it out.
Chop up bacon into small pieces.
Steam frozen veggie medley. You can use the microwave or the stove. Drain and set aside.
Beat eggs and set aside. 1 to 2 eggs per serving is usually a good bet.
Heat a large frying pan on high heat. Cook bacon until a good amount of bacon grease has collected in the pan. Add desired amount of shredded chicken. Add soy sauce, salt, pepper, and maple syrup to taste.
Remove bacon and chicken from pan and set aside.
Without wiping the pan clean, add eggs and scramble them. Add cooked veggie medley to scrambled eggs.
Add cooked rice (leftovers are great) to the pan. If you are using leftovers, sprinkle some water on the rice and cover with lid for 2 minutes to soften. Add soy sauce, salt, pepper, and sesame oil to taste.
Turn off the heat and mix in bacon and chicken.
Plate and serve on it's own or with an entree.
* If you would like to have veggie fried rice, skip the chicken and bacon and use cooking oil to scramble the eggs. * For low carb fried rice, try this recipe with cauliflower rice.