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1
In a large saucepan of salted boiling water, blanch the spinach until wilted, 1 to 2 minutes.
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2
Drain well and let cool slightly, then squeeze dry.
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3
In a medium bowl, toss the spinach with the sesame seeds and sesame oil.
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4
Season with salt.
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5
In a very large skillet, cook the bacon over moderately high heat, turning, until crisp, about 5 minutes.
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6
Transfer to a paper towellined plate to drain.
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7
Pour off the fat from the skillet and heat 1/4 inch of canola oil.
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8
Add the shallots and cook over moderate heat, stirring, until golden and crisp, about 5 minutes.
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9
Using a slotted spoon, transfer the shallots to a paper towellined plate to drain.
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10
In a bowl, toss the white and brown rices with the oyster sauce, soy sauce and Sriracha until well coated.
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11
In a wok or the wiped-out very large skillet, melt the butter.
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12
Add the onion and celery and cook over moderate heat until just starting to soften, about 2 minutes.
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13
Add the rice and stir-fry over high heat until hot, about 5 minutes.
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14
Stir in half of the scallions and season with salt and pepper; keep warm.
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15
Heat a large nonstick skillet and brush with oil.
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16
Crack half of the eggs into the skillet and cook sunny side up, about 4 minutes.
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17
Transfer the eggs to a plate.
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18
Brush the skillet with oil and fry the remaining 3 eggs.
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19
Spoon the fried rice into shallow bowls and top with the spinach, avocado, bacon, fried shallots, fried eggs and the remaining scallions.
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20
Serve with pickled vegetables.
