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!

5 from 5 votes

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Course: Main Course

Cuisine: Chinese

Diet: Gluten Free, Low Fat, Low Lactose

Prep Time: 5

Cook Time: 30

Servings:

Calories: 801kcal

Author: Lei

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

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!

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.