Savory Bok Choy Bacon Rice

This bok choy fried rice with bacon brings together the perfect balance of fresh vegetables and savory bacon in a quick weeknight meal. The contrast between the crisp bok choy and the smoky bacon creates a simple yet satisfying dish that's become my go-to when I need something delicious without much fuss.

I discovered this recipe during a busy week when I needed to clean out my refrigerator. What started as a simple clean-out-the-fridge meal has become one of my family's most requested dinners, especially on those hectic weeknights when time is short but we still crave something homemade.

• Short grain rice brings a delightful stickiness that helps absorb all the wonderful flavors
• Water in the precise 1 to 1.2 ratio ensures perfectly cooked rice every time
• Bok choy with its crisp white stems and tender green leaves adds both texture and nutrition
• Smoked shoulder bacon provides a rich umami foundation for the entire dish
• Salt enhances all the flavors but use sparingly as bacon already contains salt
• Olive oil creates the perfect cooking medium though traditional recipes use lard

How To Make Bok Choy Fried Rice With Bacon

Cook the rice

Combine rice and water in your rice cooker using the 1 to 1.2 ratio. Allow to cook completely until fluffy and tender. For best results use day-old refrigerated rice as it creates better texture in the final dish by preventing clumping.

Prepare the bacon

Heat olive oil in a large nonstick pan over medium heat. Add your bacon pieces and cook until they develop a light golden color and render their fat. This usually takes about 5 to 7 minutes depending on your bacon thickness. Remove the bacon pieces with a slotted spoon but leave all that flavorful oil in the pan.

Cook the bok choy stems

Add the white parts of your chopped bok choy to the bacon-infused oil. These parts take longer to cook so they go in first. Sauté for about 3 minutes until they start to soften but still maintain some crispness. The white parts should become slightly translucent but not completely soft.

Combine and finish

Add your cooked rice to the pan, breaking up any clumps with your spatula. Stir well to coat each grain with the flavored oil. Return the cooked bacon to the pan and toss to distribute evenly. Finally add the leafy green parts of the bok choy which need minimal cooking time. Season with salt to taste remembering that the bacon already provides saltiness.

Create a crispy bottom

For an extra special touch press the rice mixture firmly against the bottom of the pan and let it cook undisturbed for 2 to 3 minutes. This creates a delicious crispy layer that adds wonderful texture contrast to your dish. Serve immediately while hot.

My favorite part of this recipe is watching the bok choy transform as it cooks. The stems remain slightly crunchy while the leaves wilt beautifully into the rice. This vegetable reminds me of my grandmother who would grow it in her garden and taught me how its two distinct parts should be treated differently when cooking.

Perfect Rice Every Time

Achieving perfect rice for fried rice starts with proper cooking technique. While freshly cooked rice works fine the gold standard is using day-old refrigerated rice. The cooling process allows the grains to firm up and dry slightly which prevents them from becoming mushy when stir-fried. If you're making this dish on the spur of the moment spread freshly cooked rice on a baking sheet to cool quickly before using.

Vegetable Variations

This recipe welcomes adaptation based on whatever vegetables you have available. Carrots cut into small cubes add lovely color and sweetness. Snow peas provide a nice crunch. Mushrooms bring an earthy depth that complements the bacon beautifully. Even leftover roasted vegetables can find new life in this versatile dish. Just remember to add harder vegetables earlier in the cooking process and tender ones toward the end.

Serving Suggestions

Bok choy fried rice with bacon works beautifully as a complete meal on its own but also pairs wonderfully with other dishes. Serve it alongside a simple miso soup for a light dinner or with teriyaki chicken for a more substantial meal. For extra protein add a fried egg on top just before serving the runny yolk creates a decadent sauce that coats the rice. This dish is traditionally served family-style in a large bowl placed at the center of the table for everyone to share.

Recipe FAQs

→ What type of rice works best for this dish?

Short-grain rice is recommended as it has a stickier texture and better absorbs the flavors of the other ingredients. The recipe uses a 1:1.2 ratio of rice to water when cooking in a rice cooker for perfect results.

→ Can I substitute the bacon with another protein?

Yes, you can substitute the bacon with other proteins like diced ham, pancetta, or even tofu for a vegetarian option. If using a different protein, you may need to add a bit more oil to compensate for the lost bacon fat.

→ How do I prepare the bok choy properly?

Finely chop the bok choy, separating the white stalks from the leafy green parts. The white parts need longer cooking time and should be added first, while the greens are added at the end just to wilt. Remember that bok choy shrinks considerably when cooked.

→ Why separate the white and green parts of bok choy?

The white stalks are denser and require longer cooking time to become tender, while the leafy green parts cook very quickly and would become mushy if cooked too long. Separating them ensures both parts are cooked to perfection.

→ How can I make the rice crispy on the bottom?

For a delicious crispy crust, press the rice mixture firmly into the bottom of the pan after combining all ingredients, and let it cook undisturbed over medium heat for 3-5 minutes. The bottom layer will develop a golden, crispy texture.

→ Should I cook the rice fresh or can I use leftover rice?

Both work well! Freshly cooked rice works perfectly, but day-old refrigerated rice is actually ideal for fried rice as it's slightly drier and less likely to become mushy when stir-fried.