Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp. canola oil (or vegetable oil)
  • 3 large eggs
  • 4 strips uncooked bacon, thawed, chopped into pieces
  • 1 large boneless, skinless chicken breast, diced into small pieces
  • 1/2 small white onion, diced
  • 2 large carrots, peeled and cut into small squares
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. garlic powder
  • 1 tsp. chicken bouillon seasoning
  • 1 Tbsp. sesame oil
  • 1 Tbsp. soy sauce (plus more if desired)
  • 3 cloves garlic, minced
  • 6 cups cooked white rice, cooled
  • 1 bunch scallions, chopped (reserve 2 Tbsp. for garnish)
  • 1/2 cup edamame, shelled
  • 2 Tbsp. butter
  • 1 Tbsp. toasted sesame seeds (for garnish)

Instruction

  • Heat 2 Tbsp. canola oil in a wok, large cast-iron skillet or a non-stick pan over high heat. Once hot, add in the eggs and scramble them. Then add in the chopped bacon pieces and cook 1-2 minutes, stirring occasionally.
  • Add in the chicken pieces and cook another 2 minutes, stirring occasionally. The chicken won't be fully cooked yet, that's OK.
  • Add in the white onions and carrots. Stir. Then, add in the salt, pepper, garlic powder, chicken bouillon, sesame oil, soy sauce and garlic. Cook this all on high heat still for about 3 minutes.
  • Next, add in the cooked white rice, scallions, butter and edamame, stir. Add more soy sauce if needed. Divide rice among bowls and serve. Garnish with toasted sesame seeds.