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Bok Choy Fried Rice with Bacon

The Bok Choy Rice is a traditional one-pot meal from Shanghai that’s made with rice, salted pork belly(bacon), and bok choy. It’s a simple and popular dish enjoyed by many families in Shanghai.

bok choy rice with bacon
Bok Choy Fried Rice With Bacon

This bok choy fried rice recipe is a traditional Shanghai dish with a twist.

I feature many Shanghai recipes on my blog because I lived in Shanghai for many years, especially during my early childhood. These foods are the ultimate comfort food and bring back lots of good memories.

However, living overseas means I can’t always find the right ingredients and have to find close substitutes to recreate them in my kitchen. This recipe is one of those attempts.

In this recipe, I opt for smoked shoulder bacon as a replacement for salted pork belly, and it fits perfectly.

Bok choy is a healthy, tasty leafy vegetable that’s used in a lot of Chinese recipes. It’s got a great crunch and a fresh taste that adds something special to dishes.

But here’s the trick: you have to cook it just right. It’ll still taste raw and bitter if you don’t cook it enough. But if you cook it too much, it turns yellow and loses all its yummy flavor.

The best way to cook bok choy is to sauté them in a pan. Begin by cooking the white stem part thoroughly before adding and cooking the leaves.

In this recipe, we saute the bok choy in a frying pan first because rice takes longer to get ready. Once the bok choy is done, we mix it with the cooked rice. The rice soaks up the tasty sauce from the bok choy, making everything taste really good!

Ingredients for bacon fried rice with bok choy
Ingredients for bacon fried rice with bok choy
  • Rice: Short-grain rice has a stickier texture and a greater ability to soak up flavors than long-grain rice. For this recipe, I’ve chosen to use short-grain rice.
  • Bok Choy: Bok choy tends to shrink after cooking; the quantity decreases noticeably. Use as much as you prefer.
  • Bacon: The fatty part of shoulder bacon adds a nice flavor to this dish. There are many types of bacon, so if you’re trying to eat less fat, you can choose lean bacon. Also, remember that different bacon can have different levels of saltiness, so use it carefully to avoid making the dish too salty.
bok choy rice with bacon
Bok Choy Fried Rice with Bacon

Step One: Prepare Rice

  • Add rice and water to the rice cooker, and cook until done.

Step Two: Cook Bacon

  • Heat oil in a non-stick pan over medium heat.
  • Add bacon and cook until lightly golden.
  • Set aside the bacon, leaving the oil in the pan.

Step Three: Combine Ingredients

  • Add the white parts of bok choy to the pan and cook until tender.
  • Stir in the cooked rice, reserved bacon, and green parts of bok choy.
  • Season with salt and cook until the bok choy is done.
  • Bonus: For a crispy crust, press the rice into the bottom of the pan. Enjoy your delicious dish!
Shanghai Bok Choy rice with Bacon
Bok Choy rice with Bacon
  • Rice and Water Ratio: When cooking in a rice cooker, the ratio of rice to water is 1:1.2.
  • Cooking Fat Substitution: The original recipe uses lard for cooking, but I’ve swapped it with fine olive oil. If you’re seeking that authentic Shanghai flavor, you can still use lard.
  • Bacon Salt Levels: Different types of bacon can have varying levels of saltiness. Taste the cooked bacon for saltiness before seasoning, and adjust as needed.
Shanghai Bok Choy Fried Rice with bacon
Shanghai Bok Choy Fried Rice

Q: Can I use a regular pot instead of a rice cooker?

A: Yes, you can. Just ensure that the rice is cooked slightly drier than usual to prevent it from becoming mushy.

Q: Can I use a different type of cooking oil instead of olive oil?

A: Yes, you can use other cooking oils such as vegetable oil, canola oil, or coconut oil if you prefer.

Q: Can I make a larger batch of this dish and store it for later?

A: Certainly, you can batch cook and freeze in smaller portions, reheating them in the microwave. However, be aware that reheated bok choy may appear and taste different from the freshly cooked version.

Bacon fried rice with bok choy
Bacon fried rice with bok choy

Give this simple recipe a go and experience the taste of Shanghai home cooking right in your kitchen.

bok choy rice

Bok Choy Fried Rice With Bacon

Try Bok Choy and Bacon Fried Rice—it's a tasty way to eat your veggies and learn how to cook bok choy!
Author: Lei
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Chinese
Diet: Gluten Free, Low Fat, Low Lactose
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings 2

Ingredients

  • 1 cup rice
  • 1.2 cup water
  • 250 g bok choy (finely chopped, separate the white parts and the leafy green parts)
  • 100 g smoked shoulder bacon (cut into 1cm pieces)
  • 1 pinch salt
  • 1/4 cup olive oil

Instructions

  • Prepare Rice: Add rice and water to the rice cooker, and cook until done.
  • Cook Bacon: Heat oil in a non-stick pan over medium heat. Add bacon and cook until lightly golden. Set aside the bacon, leaving the oil in the pan.
  • Combine Ingredients: Add the white parts of bok choy to the pan and cook until tender. Stir in the cooked rice, reserved bacon, and green parts of bok choy. Season with salt and cook until the bok choy is done. Bonus: For a crispy crust, press the rice into the bottom of the pan. Enjoy your delicious dish!

Recipe Notes:

  • Rice: Short-grain rice has a stickier texture and a greater ability to soak up flavors than long-grain rice. For this recipe, I’ve chosen to use short-grain rice.
  • Bok Choy: Bok choy tends to shrink after cooking; the quantity decreases noticeably. Use as much as you prefer.
  •  
  • Bacon: The fatty part of shoulder bacon adds a nice flavor to this dish. There are many types of bacon, so if you’re trying to eat less fat, you can choose lean bacon. Also, remember that different bacon can have different levels of saltiness, so use it carefully to avoid making the dish too salty.
  • Rice and Water Ratio: When cooking in a rice cooker, the ratio of rice to water is 1:1.2.
  • Cooking Fat Substitution: The original recipe uses lard for cooking, but I’ve swapped it with fine olive oil. If you’re seeking that authentic Shanghai flavor, you can still use lard.
  • Bacon Salt Levels: Different types of bacon can have varying levels of saltiness. Taste the cooked bacon for saltiness before seasoning, and adjust as needed.

Nutrition Information:

Calories: 801kcalCarbohydrates: 77gProtein: 15gFat: 48gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 29gTrans Fat: 0.1gCholesterol: 33mgSodium: 444mgPotassium: 521mgFiber: 2gSugar: 2gVitamin A: 5604IUVitamin C: 56mgCalcium: 164mgIron: 2mg

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