makes 2 servings
2 skinless boneless chicken thighs, cut into 1-inch pieces (8 to 10 ounces)
1 bunch scallions, cut into 1-inch pieces
2 bacon slices, cut into 1-inch pieces
1 1/2 tablespoons vegetable oil, divided
1 large egg
1/4 teaspoon soy sauce
1/8 teaspoon Asian sesame oil
1 1/2 cups chilled cooked white rice
Toss chicken, scallions, and bacon with 1/2 tablespoon vegetable oil and a scant 1/2 teaspoon each of salt and pepper in a 4-sided sheet pan. Broil 4 to 5 inches from heat, stirring once or twice, until chicken is just cooked through, about 10 minutes.
Meanwhile, beat egg with soy sauce, sesame oil, and a pinch of salt. Heat 1/2 tablespoon vegetable oil in a 10-inch nonstick skillet over medium-high heat until hot. Add egg mixture and cook, stirring, until almost set, about 45 seconds. Transfer to a bowl.
Heat remaining 1/2 tablespoon vegetable oil in skillet over medium-high heat until hot, then stir-fry rice until hot, about 5 minutes. Add egg and stir-fry 1 minute. Season with salt.
Serve chicken with rice.
bacon recipe courtesy of: Andrea Albin, Gourmet, June 2009