The bacon spare rib makes this dish. I’m a junkie for boneless spare rib tips, but they are always inevitably overcooked. These aren’t. They are moist, juicy, and packed with all the umami one can conjure without MSG. The secret to perfect fried rice is using day-old cold rice. So, if you have the time, make the rice the night before, spread it on a baking sheet to cool, then transfer to a container and refrigerate overnight. If you’d like, skip the scrambled eggs and serve fried sunny-side-up eggs on top of the rice.
Make the bacon spare ribs:
Combine the hoisin sauce, pineapple juice, soy sauce, brown sugar, honey, garlic power, ginger, and grenadine in a small saucepan and
Cut the cooled bacon cross-wise into slices ½ inch (12 mm) thick. Heat the oil in a large nonstick pan over medium heat. Add the bacon in batches and
Return the pan to high heat, add half of the sauce and half of the bacon, and
Make the fried rice: In a small bowl, whisk together the soy sauce, oyster sauce, and sesame oil and set aside.
Add the eggs to the pan and
Increase the heat to high, add the reserved bacon fat to the pan, and heat until it begins to shimmer. Add the onion and carrots and
Transfer to serving bowls and top each with a bacon spare rib, green onions, and sriracha, if desired.
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