"duck Sauce"-glazed Bacon and Egg Fried Rice


I admittedly love take-out Chinese food, complete with the mystery packets of sauces. When trying to create a home-cooked dish inspired by the Thrice Cooked Bacon over rice cakes at Mission Chinese in San Francisco, I wanted to have a go at making my own homemade Duck Sauce, a spicy sweet condiment colored yellow by plums or apricots, I'm told. The dish is rounded out with pantry and fridge staples, and although there are a few steps, the rice, sauce, and bacon can be made ahead and the dish can be finished quickly for a weeknight meal. Enjoy!

What you will need

1 cup pineapple chunks

1/8 teaspoon crushed red pepper flakes

1/4 teaspoon ground ginger

1 teaspoon light brown sugar

1/4 cup apricot preserves

2 tablespoons rice wine vinegar

1 tablespoon fresh ginger, finely minced

1 clove garlic, minced

2 scallions, thinly sliced

1 tablespoon vegetable or other neutral flavored oil, such as peanut or canola

1.5 teaspoons soy sauce

1 tablespoon vegetable or other neutral oil

2 large eggs

4 scallions, thinly sliced on a bias

6 slices of center cut bacon, cut into large lardons

1/4 cup Duck Sauce, see above

1 tablespoon fresh ginger, finely minced

1 clove garlic, finely minced

3 cups cooked white rice (if made the same day, spread the freshly cooked rice on a sheet tray until at room temperature on the counter, then refrigerate to cool)

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

1/2 cup frozen green peas


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