My husband has told me numerous times that the teriyaki chicken and bacon fried rice combination I make is his favorite supper. So whenever I am stuck for a meal idea, I just make it. Luckily the rest of my family also likes it a lot. Our daughter even asks for seconds (and it is very rare that she does that).
Here are the recipes:
- 8 chicken thighs (bone-in with skin removed)
- 1/2 cup soy sauce
- 1/2 cup packed brown sugar
- 2 Tablespoons red wine vinegar
- 1/2 Tablespoon vegetable oil
- 1 1/2 teaspoons minced garlic (I use freeze-dried)
- 1 1/2 teaspoons minced ginger
- Preheat oven to 350 degrees F.
- Place chicken into an ungreased baking dish.
- Combine, stirring until sugar is dissolved, soy sauce, brown sugar, vinegar, and oil in a small bowl.
- Add garlic and ginger, stir, and pour over chicken.
- Bake, uncovered, for 1 hour, or until an instant-read thermometer inserted into the thickest part of the chicken reads 180 degrees F. Turn pieces once or twice during baking. The longer the cooking time, the thicker and stickier the sauce will be.
- 3/4 lb bacon
- 3 eggs
- 3 Tablespoons oil
- 4 Tablespoons soy sauce
- 4 cups cold, cooked rice
- 1/2 teaspoon salt
- Fry bacon until very crispy, drain, and cut into 1/4″ strips. Set aside.
- Beat eggs until well mixed; Scramble in bacon fat (because bacon makes everything better, right?!) or 1 tablespoon oil, breaking into small pieces. Set aside
- Heat 3 tablespoons of oil and 4 tablespoons of soy sauce in deep pan.
- Add rice and mix until thoroughly blended.
- Then add salt, bacon, and eggs and heat until warm.
I usually double or even triple this recipe as we all love it so much. I also find that it freezes well. To reheat, just throw in a frying pan or in a covered baking dish in the oven.