Teriyaki Fried Eggs with Guanciale

Name: Teriyaki Fried Eggs with Guanciale and Fried Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 servings
Cuisine: Asian-inspired
Ingredients: 3 oz guanciale, diced; 2 large eggs; 3 scallions, chopped and divided; 2 tbsp butter; 1/4 cup teriyaki sauce; 1 cup cooked fried rice, for serving

Teriyaki fried eggs with guanciale combines crispy cured pork jowl, basted eggs, and a savory scallion-teriyaki sauce into one breakfast bowl. The guanciale renders its fat to create both the sauce base and a textural contrast that elevates standard fried eggs.

🌍Asian-inspired 🏷️Teriyaki eggs 🏷️Fried eggs 🏷️Guanciale 🏷️Scallions Breakfast

🏷️

🏷️Savory breakfast

-0:00

oldscoolkevmoonTikTok

Total

15 min

Servings

1

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok · by oldscoolkevmo

-0:00

oldscoolkevmoonTikTok

Ingredients

3 oz guanciale, diced
2 large eggs
3 scallions, chopped and divided
2 tbsp butter
1/4 cup teriyaki sauce
1 cup cooked fried rice, for servingoptional

6 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a frying pan over medium-low heat, cook the diced guanciale until the fat has rendered and the pieces are crispy.
2
Using a spider strainer, remove the crispy guanciale from the pan and set it on a paper towel-lined plate to drain. Reserve the rendered fat in the pan.
3
Add the butter to the pan with the rendered guanciale fat and allow it to melt.
4
Crack the eggs into the hot fat and butter mixture.
5
Baste the tops of the eggs with the hot fat until the egg whites are cooked through.
6
Remove the cooked eggs from the pan and set them aside on a plate.
7
Carefully discard any excess fat remaining in the pan.
8
Pour the teriyaki sauce into the pan and bring it to a simmer.
9
Add most of the chopped scallions and about half of the crispy guanciale to the sauce. Stir to combine.
10
Return the fried eggs to the pan with the sauce.
11
Spoon the sauce over the eggs to coat them completely and let them simmer for a moment.
12
To serve, place a mound of leftover fried rice on a plate.
13
Place the teriyaki eggs next to the rice and pour the remaining sauce, scallions, and guanciale over the top.
14
Garnish with the remaining fresh scallions and crispy guanciale before serving.

Was this recipe helpful?

Tips & Notes

Pro tips

Dice guanciale into small cubes (¼-inch or smaller) and render it over medium heat first to build fat for basting—don't rush this step, as slow rendering extracts maximum flavor.
Reserve rendered guanciale fat before adding teriyaki sauce; use this fat as your base for basting to avoid a thin, watery glaze.
Baste eggs by tilting the pan and spooning hot teriyaki-guanciale mixture over whites only, keeping yolks undisturbed for runny centers.
Chop scallions in two batches: white/light green parts into the sauce, green tops as fresh garnish added after plating to preserve color and bite.

Substitutions

guanciale → pancetta or high-fat bacon (note: shorter cooking time, milder pork flavor)
teriyaki sauce → soy sauce + mirin + brown sugar (note: 2 tbsp soy + 1 tbsp mirin + ½ tsp sugar)
butter → reserved guanciale fat (note: omit if rendering enough fat from the pork)

Storage & make-ahead

Store cooked fried rice separately in an airtight container for up to 4 days; guanciale and teriyaki glaze last 3 days. Reheat rice in a pan or microwave; fry eggs fresh to order.

Common Questions

Can I use bacon instead of guanciale?

Yes, but guanciale has a higher fat content and deeper pork flavor. Bacon works as a substitute though it will render faster—watch timing to avoid overcrisping before adding eggs.

How do I know when the eggs are properly basted?

Tilt the pan and spoon the teriyaki-guanciale mixture over the egg whites until the whites are set and opaque, while yolks remain runny (2-3 minutes over medium heat).