Teriyaki Fried Eggs with Guanciale

In a frying pan over medium-low heat, cook the diced guanciale until the fat has rendered and the pieces are crispy.

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.

Add the butter to the pan with the rendered guanciale fat and allow it to melt.

Crack the eggs into the hot fat and butter mixture.

Baste the tops of the eggs with the hot fat until the egg whites are cooked through.

Remove the cooked eggs from the pan and set them aside on a plate.

Carefully discard any excess fat remaining in the pan.

Pour the teriyaki sauce into the pan and bring it to a simmer.

Add most of the chopped scallions and about half of the crispy guanciale to the sauce. Stir to combine.

Return the fried eggs to the pan with the sauce.

Spoon the sauce over the eggs to coat them completely and let them simmer for a moment.

To serve, place a mound of leftover fried rice on a plate.

Place the teriyaki eggs next to the rice and pour the remaining sauce, scallions, and guanciale over the top.

Garnish with the remaining fresh scallions and crispy guanciale before serving.