Bok Choy Fried Rice Bacon (Print)
Tender bok choy and crispy bacon combine with perfectly seasoned rice in this quick and flavorful Asian-inspired dish.
# Ingredients:
→ Base
01 -
200g short-grain rice
02 -
240ml water
→ Main Components
03 -
250g bok choy, finely chopped, white parts and green leaves separated
04 -
100g smoked shoulder bacon, cut into 1cm pieces
→ Seasonings
05 -
Salt to taste
06 -
60ml extra virgin olive oil
# Directions:
01 -
Combine rice and water in a rice cooker and cook until fully tender and fluffy.
02 -
Heat olive oil in a large non-stick skillet over medium heat. Add bacon pieces and sauté until golden brown and crispy. Remove bacon with a slotted spoon, reserving the flavored oil in the pan.
03 -
Add the white stems of bok choy to the reserved oil and sauté until tender but still slightly crisp.
04 -
Add the cooked rice to the pan and stir to coat with oil. Return the bacon to the pan, then fold in the green leafy parts of bok choy. Season with salt to taste and continue cooking until the greens are just wilted. For a crispy texture, press the rice mixture into the bottom of the pan for 2-3 minutes before serving.
# Notes:
01 -
Short-grain rice provides a stickier texture and better flavor absorption than long-grain varieties.
02 -
Bok choy reduces significantly in volume during cooking; adjust quantities according to preference.
03 -
The traditional recipe uses lard instead of olive oil for an authentic Shanghai flavor.
04 -
The optimal rice-to-water ratio for rice cooker preparation is 1:1.2.
05 -
Adjust salt carefully as bacon varieties differ in saltiness.