Makes 2-4 servings
2 skinless boneless chicken thighs, cut into 1-inch pieces (I used one chicken thigh and one chicken breast)
2 bacon slices, cut into 1-inch pieces
Salt and pepper
1 large egg, lightly beaten
1/4 teaspoon Asian sesame oil
3 scallions, chopped
3 cloves garlic, minced
2 cups chilled cooked white rice
1 1/2 teaspoons soy sauce
1 1/2 teaspoons oyster sauce
Toss chicken, 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 lined with foil. Broil 4 to 5 inches from heat, stirring once or twice, until chicken is just cooked through, about 10 minutes.
Meanwhile, heat a bit of oil in a large wok or nonstick skillet. Add the egg and cook through. Remove the egg from the heat and set aside. Add the sesame oil, scallions and garlic and cook over high heat until fragrant, about 30 seconds adding more vegetable oil if necessary. Add the rice and toss until well-combined. Add the soy sauce, oyster sauce and a pinch of salt and pepper. Toss well until everything is combined. Add the egg back into the mixture and toss well.
Serve chicken with rice.