HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken, Bacon & Veggie Fried Rice
Chicken, Bacon & Veggie Fried Rice

Chicken, Bacon & Veggie Fried Rice

with Roasted Cashews

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Fried rice is one of our year-round favourites, and this is one of our best flavour combinations ever. Not only does it taste great, but it’s a real feast of textures, too – from succulent chicken to crunchy roasted cashews.

Allergens:EggsGlutenSoyTree NutsSesame

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 unit

brown onion

2 clove


2 unit


1 packet


1 packet

chicken thigh

1 unit

cos lettuce

1 bunch

spring onion

1 packet

roasted cashews

(ContainsTree NutsMay be presentGluten, Milk, Peanuts, Sesame, Soy)

1 unit


1 sachet

tomato paste

1 unit

long red chilli

Not included in your delivery

2.5 cup


olive oil

2 unit



1 tsp

brown sugar (or honey)

¼ cup

soy sauce

(ContainsGluten, Soy)

2 tsp

sesame oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2700 kJ
Fat22 g
of which saturates5.9 g
Carbohydrate75 g
of which sugars12.5 g
Dietary Fibre0 g
Protein33.9 g
Cholesterol0 mg
Sodium1710 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Chopping board
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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In a medium saucepan, bring the water and jasmine rice to the boil over a high heat. Reduce the heat to medium and simmer, stirring occasionally, for 10 minutes, or until the rice is almost tender. Drain and set aside, uncovered


While the rice is cooking, finely chop the brown onion. Finely chop the carrot (unpeeled). TIP: You can grate the carrot if you'd prefer! Finely chop the garlic (or use a garlic press). Slice the lime into wedges. Cut the bacon into 1cm pieces. Cut the chicken thigh into 1cm cubes.


In a large frying pan, heat a drizzle of olive oil over a high heat. Add the bacon and chicken and cook, tossing occasionally, for 5 minutes, or until browned. Add the carrot and onion and cook for 3-4 minutes, or until softened. Add a drizzle more olive oil, the garlic and tomato paste and cook for 1 minute, or until fragrant. TIP: The chicken is cooked when it is no longer pink in the middle.


Push the meat and veggies to one side of the pan and crack the eggs into the other side. Let the egg set for 30 seconds, then scramble with a wooden spoon and stir through the meat and veg. Add the cooked rice, soy sauce, brown sugar and sesame oil (if using). Stir to combine. Season to taste with salt and pepper. Remove from the heat and cover with a lid (or foil) to keep warm.


Shred the cos lettuce. Slice the spring onion (green and white parts). Thinly slice the long red chilli (if using). Add the lettuce, spring onion and 1/2 of the long red chilli (if using) to the fried rice and stir through. TIP: If you don't like the texture of wilted lettuce, stir it through just before serving so it retains some crunch!


Divide the chicken, bacon and veggie fried rice between bowls. Sprinkle the adults' portions with the roasted cashews and the remaining long red chilli (if using). Serve the lime wedges on the side.

TIP: For kids, follow our serving suggestion in the main photo!