Bacon and Chicken Fried Rice

Ingredients

• 12 slices bacon 
• 1 cup green onion chopped
• 3 cups rice white instant minute® (such as )
• 3  chicken breasts boneless skinless cut into chunks
• 0.5 cup soya sauce to taste
• 2 teaspoons vegetable oil 
• 3 cups water 

Equipment

• frying pan
• paper towels
• sauce pan
• wok

Directions

1. Bring water to a boil in a saucepan. Stir instant white rice into boiling water. Cook rice until softened, about 5 minutes.
2. Heat oil in a separate skillet over medium heat. Cook chicken in hot oil until cooked through and no longer pink in the middle, 5 to 7 minutes.
3. Fry bacon in a large wok or skillet over medium-high until hot and cooked through but not yet crunchy, 2 to 3 minutes per side.
4. Remove bacon to a plate lined with paper towels.
5. Drain fat from wok, reserving 1 to 2 tablespoons of drippings in the bottom of the wok.
6. Cut bacon into small pieces.
7. Return wok to medium-high heat and heat reserved bacon drippings.
8. Combine rice, chicken, bacon, green onions, and soy sauce in the wok; cook and stir until evenly mixed and hot, 2 to 3 minutes.