Name: Bacon Fried Rice with Bacon Spare Ribs
Yield: Serves 4
Ingredients: 3 large eggs, lightly beaten; 2 cups (260 g) jasmine rice, cooked and chilled (see Note); ½ cup (65 g) frozen peas, thawed; ½ teaspoon toasted sesame oil; 8 ounces (225 g) thin-sliced bacon, diced; 1 Spanish onion, diced; 2 large green onions (dark green and pale green parts only), thinly sliced on the bias; Sriracha (optional); 1 generous tablespoon clover honey; 1 tablespoon grenadine; 1 heaping tablespoon light brown sugar; 2 teaspoons finely grated fresh ginger; 2 carrots, peeled and diced; 2 tablespoons low-sodium soy sauce; 1 teaspoon garlic powder; 1½ pounds (680 g) slab bacon, preferably Garlic-Soy Bacon; 1 tablespoon canola oil; 2 teaspoons oyster sauce; ¼ cup (60 ml) low-sodium soy sauce; ¼ cup (60 ml) pineapple juice; 1 cup (240 ml) hoisin sauce; 2 tablespoons Chinese five-spice powder

Preparation info

Serves
4

Difficulty
Medium

Appears in

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