I'm pretty sure I could live on this stuff. It's insanely good!

Today, I want to share with you a simple yet hearty dish that has become a favorite in my family: Chicken and Bacon Fried Rice. This dish combines the savory flavor of bacon with the wholesome goodness of chicken and rice, creating a meal that's both comforting and satisfying. Originally inspired by traditional Asian fried rice, this recipe has been given a Midwestern twist with ingredients found in our local pantry. It's perfect for days when you need a quick meal that doesn't compromise on flavor or heartiness.

This flavorful fried rice can certainly stand alone, but it also pairs wonderfully with a side of steamed vegetables like broccoli or carrots to add a touch of freshness. For those who like a bit of green, a crisp garden salad dressed lightly with olive oil and vinegar complements the richness of the bacon beautifully. And, if you're up for it, a glass of sweet iced tea makes for a delightful companion to this dish.

Servings: 4 servings

2 tablespoons vegetable oil
2 large eggs, beaten
1/2 pound bacon, chopped
1 pound chicken breast, diced
1 large onion, diced
2 cloves garlic, minced
3 cups cooked rice, cooled
1 cup frozen peas and carrots, thawed
2-3 tablespoons soy sauce
Salt and pepper to taste
Green onions, sliced for garnish

1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove them from the skillet and set aside.

2. In the same skillet, add the chopped bacon and cook until crisp. Remove the bacon and set aside, leaving about 2 tablespoons of bacon fat in the skillet.

3. Add the diced chicken to the skillet and cook until browned and cooked through. Remove and set aside with the bacon.

4. Add the additional tablespoon of oil to the skillet, then sauté the onions and garlic until they're soft and translucent.

5. Add the cooked rice to the skillet and stir to combine. Allow the rice to cook until it starts to brown slightly, stirring occasionally.

6. Return the cooked eggs, bacon, and chicken to the skillet. Add the peas and carrots, and pour in the soy sauce. Stir everything together and cook for an additional 2-3 minutes to heat through.

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

For a spicy kick, add a teaspoon of chili sauce or a sprinkle of crushed red pepper flakes when adding the soy sauce. Vegetarians can substitute the chicken and bacon for tofu and mushrooms for a delightful variation. If you have leftover vegetables like bell peppers or corn, toss them in with the peas and carrots to make this dish even more colorful and nutritious.