This dish is my guilty pleasure, and I can't help but share it

There's something truly comforting about the smoky richness of bacon mixed with the homey, familiar taste of chicken, all stir-fried into a hearty helping of fried rice. This Chicken and Bacon Fried Rice recipe captures the essence of resourceful Midwestern cooking, where not a single scrap was wasted and every meal turned into a lovingly crafted feast. It's a dish that’s both practical and delightful, perfect for using leftovers while still making the meal feel special. As the nights get cooler here, this dish becomes a staple at our kitchen table.

This fried rice is quite satisfying on its own, but it pairs wonderfully with some steamed green beans or a crisp salad if you're looking for a lighter touch. For a truly hearty meal, I like to serve it with some homemade cornbread or a slice of crusty bread, which is just perfect for scooping up any stray grains of rice.

Servings: 4 servings

2 cups cooked rice (preferably day-old rice)
3 slices of bacon, chopped
2 chicken breasts, cooked and diced
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup frozen peas and carrots
2 eggs, lightly beaten
3 tablespoons soy sauce
1 tablespoon vegetable oil
2 green onions, sliced
Salt and pepper to taste

1. Heat a large skillet or wok over medium heat. Add the chopped bacon and cook until crisp. Remove the bacon from the pan and set aside.

2. In the bacon grease, add the vegetable oil, then toss in chopped onions and garlic. Sauté until the onions are translucent.

3. Increase heat to medium-high; add the cooked chicken and stir-fry for a couple of minutes until it's heated through.

4. Push the chicken and onion to the side and pour the beaten eggs into the pan. Let settle for a few moments, then scramble until just set.

5. Toss in the cold rice, breaking up clumps and stir-frying with the rest of the ingredients. Make sure it's well mixed.

6. Add the peas and carrots, cooked bacon, and pour over the soy sauce. Stir everything together until the vegetables are heated through and the rice is hot.

7. Season with salt and pepper, then garnish with sliced green onions before serving.

For a touch of heat, add a teaspoon of chili flakes with the onions. If you like a bit of tanginess, a splash of white vinegar added along with soy sauce brings a nice zest. Vegetarians in the family? Skip the chicken and double up on peas, or add tofu for that protein punch.