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1
Add the rice to a medium saucepan and cover with water.
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2
Swish the rice with your fingers and then strain through a fine-mesh strainer.
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3
Repeat the process 2 more times.
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4
Place the washed rice back into the saucepan and add 1 1/2 cups water.
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5
Cover the saucepan with a tight-fitting lid and cook over medium-low heat until all the water has been absorbed and the rice is cooked through, 20 to 25 minutes.
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6
Remove from the heat and keep covered for an additional 10 to 15 minutes.
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7
(If using a rice cooker, follow the manufacturers' instructions.)
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8
Fluff the rice with a fork, transfer to a tray and allow to cool in the refrigerator until the rice is no longer sticky, about 2 hours.
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9
In a large skillet or wok, cook the bacon over high heat until crispy, about 10 minutes.
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10
Remove the cooked bacon and reserve about 2 tablespoons bacon fat in the skillet.
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11
Reserve the remaining bacon fat for another use.
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12
Return the skillet to high heat and add the sesame oil.
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13
Add the onions, garlic and ginger.
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14
Add 3/4 teaspoon salt and 3/8 teaspoon pepper and stir until the onions are translucent, 5 to 7 minutes.
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15
Add the carrots, pineapple and remaining 3/4 teaspoon salt and 3/8 teaspoon pepper.
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16
Continue stirring until the pineapple and carrots are cooked through, 5 to 7 minutes.
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17
Add the sake, soy sauce and rice wine vinegar and continue stirring.
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18
Add the cooled rice and reserved bacon and continue stirring.
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19
If necessary, add a touch more bacon fat or oil to the pan to avoid sticking.
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20
Adjust seasoning with salt and pepper.
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21
Transfer the fried rice to serving bowls and garnish with the scallions, cilantro and a sunny-side up egg on top.
