Chicken and Pancetta Fried Rice

Difficulty: Medium







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    • 2 large chicken breasts, cooked, diced (or use the breast meat from a rotisserie chicken)
    • ½ pound pancetta, diced
    • 1 small yellow onion, diced
    • 2 cloves garlic, minced
    • 4 cups day old white rice/li>
    • 3 Tbsp. sesame oil
    • 3 Tbsp. soy sauce (Tamari if gluten free)
    • 1 Tbsp. Sriracha sauce
    • 1 cup green peas
    • 3 large eggs, beaten
    • 3 Tbsp. green onion, diced


  1. Over medium heat, add one tbsp. of the sesame oil to a wok or nonstick pan.
  2. Add the pancetta and cook until brown.
  3. Add one additional tbsp. of oil and onions and sauté for 3-4 minutes or until translucent.
  4. Add in the garlic and stir. Add the white rice and stir until the oil, onions, garlic and pancetta coat the rice, about four minutes.
  5. Add the additional oil. Create a circle in the middle of the pan and add the eggs.
  6. Mixed until you have scrambled eggs.
  7. Stir all ingredients to combine. Add the soy and Sriracha sauce and combine.
  8. Add the green peas and cook for another 2 minutes.
  9. Add the green onion one minute before serving and toss to combine.
  10. Enjoy!