Applewood smoked bacon meets Epic's Homestyle savory chicken bone broth to create a beautiful twist on chicken fried rice. This collagen filled, meaty dish will explode your taste buds. Gluten-free as well as dairy-free, this Applewood Smoked Bacon Chicken Fried Rice is perfect for the whole family or for those looking to have a meal prepped for a few days! —gertnerskitchen
Applewood smoked bacon
Sweet white onions diced
Diced yellow peppers
Toasted sesame oil
Chopped green onions
Black sesame seeds
In This Recipe
Rinse your chicken thighs, pat dry and let them sit until room temperature. Season with salt and pepper.
Prep and cut all of your veggies. Please feel free to add in any other of your favorite veggies!
Cook rice as directed but substitute the water for bone broth. Rice to liquid ratio: One cup of rice to two cups of liquid.
Cook your applewood smoked bacon in a cast iron skillet. Place to the side, leave bacon grease in pan. Chop bacon into bacon bits once cooled.
Scramble two eggs in bacon grease, place to the side.
Cook chicken thighs in bacon grease until cooked through. Put to the side. Once cooled, cut chicken into bite size pieces.
Sweat onions, garlic, ginger, celery and carrots for five minutes.
Add in broccoli and yellow peppers, sauté veggies for an additional five minutes.
Slowly mix in cooked rice. Once your veggies and rice are mixed together, add your scrambled eggs, cooked chicken and bacon bites.
Add your tamari sauce and begin to sauté the rice and veggies until golden brown.
Remove pan from heat, mix in your toasted sesame oil and green onions.