Instead of using bacon, the meat you may be thinking of is an Asian sausage called (phonetically) Lup Chong. You can generally find it at an Asian grocery. In place of the Sake, which I will try, I was taught to use Rice Wine Vinegar and sugar, and also to add a little Safron, and then to fry it in Peanut Oil. A lovely Japanese woman gave us her restaurant recipe back in the early 70s, and it has been a favorite from day 1.
Really good recipe. Very simple, quick, and yummy. For my personal tastes however, I wanted a little stronger flavor. I added a splash of good quality dashi and it was perfect. (A flavorful chicken stock or veggie stock would make decent dashi substitutions if you have that on hand instead...that's what the teppanyaki place in the States I used to work at always did.) Thanks for posting this one!
In the states "chashaorou" is char siu or chinese style bbq pork. You'll find this at Asian markets. It's more meaty than bacon and not as smoked. I myself do use bacon. It also helps if the rice is made ahead and sits in the refrigerator for a few hours or overnight. This allows the grains of rice to separate when frying. This is a great recipe to clean up the fridge. Use what you've got... leftover chicken, veggies, etc.
Very good version of fried rice. I think the bacon and the sake really add something to the flavorings here. I used English style back bacon in this. Easy instructions and not overly salty.
Outstanding! My husband says its the best fried rice he has ever had. I used two slices of bacon crisply fried and crumbled. I used some the reserved bacon fat instead of olive oil. WONDERFUL.