Bacon Fried Rice with Bacon Spare Ribs


Preparation info

  • Difficulty


  • Serves


Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

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.


For the Bacon Spare Ribs

  • pounds (680 g) slab bacon, preferably Garlic-Soy Bacon
  • 2 tablespoons Chinese five-spice powder
  • 1 cup (240 ml) hoisin sauce
  • ¼ cup (60 ml) pineapple juice
  • 2 tablespoons low-sodium soy sauce
  • 1 heaping tablespoon light brown sugar
  • 1 generous tablespoon clover honey
  • 1 teaspoon garlic powder
  • 2 teaspoons finely grated fresh ginger
  • 1 tablespoon grenadine
  • 1 tablespoon canola oil

For the Fried Rice

  • ¼ cup (60 ml) low-sodium soy sauce
  • 2 teaspoons oyster sauce
  • ½ teaspoon toasted sesame oil
  • 8 ounces (225 g) thin-sliced bacon, diced
  • 3 large eggs, lightly beaten
  • 1 Spanish onion, diced
  • 2 carrots, peeled and diced
  • 2 cups (260 g) jasmine rice, cooked and chilled (see Note)
  • ½ cup (65 g) frozen peas, thawed
  • 2 large green onions (dark green and pale green parts only), thinly sliced on the bias
  • Sriracha (optional)


Make the bacon spare ribs: Preheat the oven to 225°F (107°C). Rub both sides of the slab bacon with the five-spice powder, place on a baking sheet lined with parchment paper or aluminum foil, and cook until the bacon reaches an internal temperature of 195°F (91°C), about 2 hours. Let cool to room temperature. Wrap in foil and refrigerate until cold, at least 4 hours, or up to 48 hours.

Combine the hoisin sauce, pineapple juice, soy sauce, brown sugar, honey, garlic power, ginger, and grenadine in a small saucepan and cook over high heat, whisking occasionally, until the sugar has dissolved and the mixture has thickened slightly, about 7 minutes. The sauce can be made up to 2 days in advance and stored, tightly covered, in the refrigerator.

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 cook until golden brown on both sides, about 6 minutes. Remove to a plate lined with paper towels. Drain the fat into a small bowl and save for another use.

Return the pan to high heat, add half of the sauce and half of the bacon, and cook until the bacon is glazed on both sides, about 2 minutes per side. Wipe the pan out and add the remaining sauce and bacon and cook 2 minutes per side. Set aside, covered to keep warm.

Make the fried rice: In a small bowl, whisk together the soy sauce, oyster sauce, and sesame oil and set aside.

Cook the bacon in a large nonstick or cast-iron pan over medium heat until golden brown and crispy, about 8 minutes. Remove to a plate lined with paper towels. Remove all but 1 tablespoon of the rendered bacon fat from the pan, put in a small bowl, and set aside.

Add the eggs to the pan and cook, stirring constantly, until fluffy and barely set, about 2 minutes. Transfer to a plate.

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 cook, stirring occasionally, until soft, about 5 minutes. Add the rice, peas, and soy sauce mixture and cook, stirring constantly, until the rice is coated and heated through. Add the eggs and bacon and cook for 1 minute longer.

Transfer to serving bowls and top each with a bacon spare rib, green onions, and sriracha, if desired.