Hawaiian-Style Chicken and Bacon Fried Rice
with Fried Egg and Crispy Shallots
Get ready to say "aloha" to this Hawaiian twist on classic fried rice. Crisp bacon, hearty chicken, juicy pineapples and a luscious fried egg are the stars of this jam-packed dinner.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
100 g
Bacon Strips
2 unit(s)
Egg
(Contains: Egg)
¾ cup
Parboiled Rice
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Diced Pineapple Cup
1 unit(s)
Green Onion
28 g
Cashews, chopped
(Contains: Cashews May contain traces of: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy May contain traces of: Sulphites, Wheat, Egg, Milk, Mustard, Sesame, Gluten, Crustaceans, Fish)
1 tbsp
Sesame Oil
(Contains: Sesame May contain traces of: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Gluten, Crustaceans, Fish)
1 tbsp
Chili-Garlic Sauce
(May contain traces of: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Sesame, Gluten, Crustaceans, Fish, Tree nuts)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 18-20 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- On a parchment-lined baking sheet, arrange bacon in a single layer.
- Roast in the middle of the oven for 10-14 min, until bacon is crisp and cooked through.**
- Transfer bacon to a paper towel-lined plate to cool.
- Pat chicken dry with paper towels. Season with salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Remove from heat.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Drain pineapple.
- Thinly slice green onion.
- In medium bowl, crack in eggs, then whisk to combine.
- Reheat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 3-4 min, stirring occasionally, until tender-crisp.
- Add whisked eggs (from step 3). Cook for 1-2 min, stirring often, until cooked through.** Season with salt and pepper.
- Add rice, sesame oil, rice, pineapples, soy-mirin blend, chili-garlic sauce and half the green onion. Cook for 2-4 min, stirring occasionally, until rice is coated.
- Thinly slice chicken.
- Roughly chop bacon.
- Divide fried rice between bowls. Top with chicken and bacon.
- Sprinkle cashews, crispy shallots and remaining green onions over top.
