Bok Choy Fried Rice with Bacon

Name: Bok Choy Fried Rice with Bacon
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 cup long-grain white rice; 1¾ cups water; About ½ teaspoon coarse kosher salt; 1-1¼ pounds bok choy (or ¾ pound bok choy stems), cleaned (see Preparation); 1-1¼ pounds bok choy (or ¾ pound bok choy stems), cleaned (see Preparation); ¼ pound slab bacon, cut in ¼-½-inch dice; 2 tablespoons vegetable oil; ¼ teaspoon sugar; 1 medium clove garlic, minced; 1 egg, beaten; ⅓ cup sliced scallion greens; Pepper to taste

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Crunchy bok choy stems, smoky bacon dice, scallions, and tender rice (cold, leftover can be substituted) combine in a dish that can be part of a Chinese-style multi-dish meal, or can serve as a vegetable-starch side dish alongside roast meat in a Western meal.

Ingredients

1 cup long-grain white rice
1¾ cups water
About ½

Asia
China
Side dish
Gluten-free
Leftovers

Method

Combine rice, water, and ½ teaspoon salt in heavy 1-quart saucepan. Bring to rolling boil, stirring. Reduce heat to its lowest point, cover pot, and cook 20 minutes. Remove from heat and let stand, covered, 15-20 minutes. Fluff into bowl to cool at least an hour, preferably more. (Can be prepared ahead and chilled; or substitute 3½ cups cooked rice.)
Trim leave