Bok Choy Bacon Rice (Print Version)
# Ingredients:
→ Base
01 -
1 cup (240ml) water
02 -
1 cup (200g) short-grain rice
→ Main Parts
03 -
100g smoked bacon, diced into small cubes
04 -
250g bok choy, chopped into fine pieces, with green leaves and white stems separated
→ Flavors
05 -
A pinch of salt
06 -
4 tablespoons (60ml) olive oil (extra virgin)
# Instructions:
01 -
Pour the water and rice into the rice cooker. Let it cook until the rice turns fluffy and soft.
02 -
Warm some olive oil in a big non-stick pan over medium heat. Toss in the bacon pieces and fry them until they’re crispy and golden. Use a slotted spoon to take the bacon out, leaving any oil behind in the pan.
03 -
Take the white parts of the bok choy and sauté them in the oil left from the bacon until they’re soft but still crunchy.
04 -
Toss the cooked rice into the pan and stir it thoroughly to coat it in oil. Put the crispy bacon back into the pan, then mix in the bok choy’s leafy greens. Sprinkle some salt on top, and keep cooking until the leaves are slightly wilted. If you want it crispier, press the rice down into the pan and leave it for a few minutes before serving.
# Notes:
01 -
Short-grain rice is stickier and soaks up flavor better compared to other types.
02 -
Remember, bok choy shrinks a lot when it cooks, so you might need more than you think.
03 -
Traditionally, this dish uses lard instead of olive oil for an authentic taste.
04 -
For a rice cooker, stick to a 1:1.2 ratio of rice to water for perfect results.
05 -
Add salt sparingly since bacon can already be quite salty.