Broiled Chicken With Bacon Over Egg Fried Rice

• 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

1. Preheat broiler.
2. 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.
3. 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.
4. 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.
5. Serve chicken with rice.

chicken thighs, scallions, bacon, vegetable oil, egg, soy sauce, asian sesame oil, rice

Taken from www.epicurious.com/recipes/food/views/broiled-chicken-with-bacon-over-egg-fried-rice-353636 (may not work)