Breakfast Fried Rice with Bacon & Spam

Preparation

White Rice:

• Combine rice, water, butter, and salt.
• Bake at 350°F.
• When cooked, fluff rice.

Fried Rice Sauce:

• Mix all ingredients until combined.

Breakfast Fried Rice:

• Cook bacon over medium heat until rendered.
• Add the spam and cook until caramelized.
• Add the onions, jalapeño, garlic, and ginger and sauté for 2 minutes until translucent but not brown.
• Add the peas and sauce and quickly mix to combine.
• Add cooked rice and gently mix to combine.

Puffy Fried Egg:

• Heat a shallow amount of EVOO (½-1") to 400°F in a small sauté pan.
• Fry the egg in the hot oil, basting the top periodically, until the whites are cooked and puffy.

Sriracha Aioli:

• Combine all ingredients and mix until combined.

Mojo Spice:

• Mix all ingredients until combined.

Mojo Chicharron:

• Crush the chicharrón by hand or pulse in a food processor.
• Mix the chicharrón with the mojo spice. Use as much or as little mojo spice as you prefer.

Plating:

• Plate the fried rice in a bowl and top with the fried puffy egg. Garnish with your choice of crispy elements (fried shallot, crushed mojo chicharrón, and chili crisp). Garnish with cilantro chiffonade.

Ingredients

White Rice:

• 12.02 oz Basmati rice
• 15.03 oz Water
• 1.2 oz Butter, unsalted
• 0.01 oz Salt, kosher, Diamond Crystal

Fried Rice Sauce:

• 0.66 oz Shoyu tare sauce
• 0.66 oz Oyster sauce
• 0.66 oz Hoisin sauce
• 0.25 oz Fish sauce
• 0.17 oz Sesame oil, toasted
• 0.08 oz Sugar, white granulated

Breakfast Fried Rice:

• 10.91 oz Bacon strips
• 7.27 oz Spam, cooked and diced
• 24.05 oz White rice (prepared)
• 2.57 oz Yellow onion, jumbo, diced
• 1.15 oz Jalapeño, de-seeded, brunoise
• 1.82 oz Frozen peas
• 0.96 oz Garlic, peeled and minced
• 0.64 oz Ginger, minced
• 2 oz Fried rice sauce (prepared)

Puffy Fried Egg:

• 1 ea Egg
• EVOO, as needed

Sriracha Aioli:

• 4.69 oz Mayonnaise
• 1.97 oz Sriracha hot sauce
• 0.63 oz Lime juice, bottled
• 0.03 oz Garlic powder, granulated

Mojo Spice:

• 40 g Onion powder
• 40 g Garlic powder
• 10 g Cumin
• 5 g Parsley, dried
• 5 g Cilantro, dried
• 20 g Citric acid
• 70 g Kosher salt
• 20 g Sugar
• 25 g MSG

Mojo Chicharrón:

• 1 bag Chicharrón/pork rinds
• Mojo spice (prepared), to taste

White Rice:

• 12.02 oz Basmati rice
• 15.03 oz Water
• 1.2 oz Butter, unsalted
• 0.01 oz Salt, kosher, Diamond Crystal

Fried Rice Sauce:

• 0.66 oz Shoyu tare sauce
• 0.66 oz Oyster sauce
• 0.66 oz Hoisin sauce
• 0.25 oz Fish sauce
• 0.17 oz Sesame oil, toasted
• 0.08 oz Sugar, white granulated

Breakfast Fried Rice:

• 10.91 oz Bacon strips
• 7.27 oz Spam, cooked and diced
• 24.05 oz White rice (prepared)
• 2.57 oz Yellow onion, jumbo, diced
• 1.15 oz Jalapeño, de-seeded, brunoise
• 1.82 oz Frozen peas
• 0.96 oz Garlic, peeled and minced
• 0.64 oz Ginger, minced
• 2 oz Fried rice sauce (prepared)

Puffy Fried Egg:

• 1 ea Egg
• EVOO, as needed

Sriracha Aioli:

• 4.69 oz Mayonnaise
• 1.97 oz Sriracha hot sauce
• 0.63 oz Lime juice, bottled
• 0.03 oz Garlic powder, granulated

Mojo Spice:

• 40 g Onion powder
• 40 g Garlic powder
• 10 g Cumin
• 5 g Parsley, dried
• 5 g Cilantro, dried
• 20 g Citric acid
• 70 g Kosher salt
• 20 g Sugar
• 25 g MSG

Mojo Chicharrón:

• 1 bag Chicharrón/pork rinds
• Mojo spice (prepared), to taste