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This bacon and bok choy rice stir-fry brings together crisp veggies and smoky bacon in a quick dinner option. The mix of crunchy bok choy and rich bacon makes a straightforward but tasty meal that's now my favorite when I want something yummy without spending hours in the kitchen.
I came up with this dish during a crazy week when I needed to use up stuff before it went bad. What began as just throwing things together has turned into one of my kids' most asked-for meals, especially when we're rushed but still want something homemade instead of takeout.
- Short grain rice gives you that nice sticky texture that soaks up all the tasty flavors
- Water measured in a 1 to 1.2 ratio makes sure your rice turns out just right
- Bok choy brings both crunchy white parts and soft green leaves for different textures in each bite
- Smoked shoulder bacon gives the whole dish that deep savory taste you'll love
- Salt brings out all the flavors but go easy since the bacon's already salty
- Olive oil works great for cooking though old-school recipes might call for lard
Easy Bok Choy Fried Rice With Bacon
- Get your rice ready
- Mix rice and water in your cooker with that 1 to 1.2 ratio. Let it finish until it's soft and fluffy. You'll get the best results using rice that's been in the fridge overnight since it won't stick together as much in your stir-fry.
- Cook your bacon
- Warm up some olive oil in a big non-stick skillet over medium heat. Toss in your bacon bits and let them cook until they turn golden and their fat melts into the pan. This usually takes around 5 to 7 minutes depending on how thick you cut it. Take the bacon out with a slotted spoon but keep all that tasty oil in the pan.
- Start with bok choy bottoms
- Put the white chopped parts of your bok choy into the bacon-flavored oil. These firmer parts need more time to soften up. Cook them for about 3 minutes until they start getting tender but still have some snap to them. They should look a bit see-through but not totally soft.
- Mix everything together
- Drop your cooked rice into the pan and break up any lumps with your spoon. Mix well so the rice gets coated in all that good oil. Put the cooked bacon back in and stir it around to spread it out. Now add the leafy green bok choy parts since they cook super fast. Add salt to taste but remember the bacon's already pretty salty.
- Make it crunchy on the bottom
- For something extra special, push the rice mix firmly against the bottom of your pan and don't touch it for 2 to 3 minutes. This makes an amazing crunchy layer that gives your meal different textures. Serve it right away while it's hot.
I really love watching the bok choy change as it cooks. The stems stay a bit crunchy while the leaves get soft and mix into the rice. This veggie always reminds me of my grandma who grew it in her backyard and taught me that you need to cook the different parts differently to get the best results.
Foolproof Rice Technique
Getting your rice just right for stir-frying starts with how you cook it. Fresh rice works okay but day-old rice from the fridge is much better. Letting it cool overnight helps the grains firm up and dry out a bit so they won't turn mushy when you stir-fry them. If you're making this on the fly, just spread your freshly cooked rice on a cookie sheet to cool it down fast before using.
Swap Your Veggies
This dish works with pretty much any veggie you've got on hand. Tiny carrot cubes add nice color and a bit of sweetness. Snow peas give you extra crunch. Mushrooms bring a rich flavor that goes great with bacon. You can even throw in leftover roasted veggies to give them new life. Just remember to add harder veggies earlier and softer ones later so everything cooks right.
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Tasty Pairings
This bacon and bok choy rice works great all by itself for a quick meal but also goes well with other dishes. Try it with a simple miso soup for a light dinner or next to some teriyaki chicken when you want something more filling. For extra protein, crack a fried egg on top right before eating so the runny yolk makes a rich sauce over everything. Most folks serve this family-style with a big bowl in the middle of the table that everyone can reach.
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Frequently Asked Questions
- → What's the best rice for this recipe?
Short-grain rice works great for this dish. Its stickier texture holds the flavors better. For perfect cooking, use a 1:1.2 ratio of rice to water in a rice cooker.
- → Can I swap the bacon for another protein?
Absolutely! Swap bacon with ham, pancetta, or tofu for a vegetarian spin. If using protein without fat, add some extra oil for frying.
- → What’s the right way to prep bok choy?
Chop it up finely, separating the firm white stalks from the greens. Cook the stalks first since they take longer, then toss in the greens last to wilt.
- → Why separate the bok choy into stalks and greens?
The sturdy white stems need extra time to soften, while the leafy greens cook super fast. Keeping them apart ensures nothing gets overcooked.
- → How do I get that golden rice crust?
Once everything is mixed, press the rice firmly into the pan and leave it alone over medium heat for a few minutes. You’ll get a crispy layer on the bottom.
- → Should I cook new rice or use leftovers?
Either works! Just-cooked rice is great, but day-old rice actually fries better because it's less moist, meaning no mushy results.