Bacon Fried Rice with Bacon Spare Ribs

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

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

Ingredients

Main course

Ingredients

Method