Spicy Bok Choy and Bacon Fried Rice

Please note this recipe is not AIP. I'm looking forward to changing the ingredients to make it compliant.

Fried rice is one of my favorite ways to make a whole new meal out of leftover rice. It’s turning into one of my favorite ways to eat it actually. I’ve made a Kimchi Fried Rice in the past but I wanted to make something a little less spicy using fresh bok choy instead of kimchi (pickled bok choy) and bacon instead of ham. The bok choy gives a little fresh crunch and the bacon gives an overall pork flavor. The poached egg on top is creamy and cooling. I like the rice without the egg but it’s not technically fried rice without an egg. You could also fry the egg but I like the lightness of the poached egg.

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5 from 1 vote

Spicy Bok Choy and Bacon Fried Rice

Spicy Bok Choy and Bacon Fried Rice is a take on traditional fried rice that's made with bok choy, bacon and then topped with a poached egg. This recipe is gluten, egg, and soy free.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Main Dish

Cuisine: Asian

Servings: 4 servings

Calories: 800kcal

Author: Beth Chen

Ingredients

• ▢ 1 tablespoon White Wine Vinegar
• ▢ 2 tablespoons Coconut Aminos
• ▢ 3/4 tablespoon Chili Garlic Sauce AIP Reintroduction
• ▢ 1 tablespoon Honey
• ▢ 4 slices Bacon chopped
• ▢ 4 cups Bok Choy chopped
• ▢ 1 small Onion chopped
• ▢ 3 Garlic Cloves crushed
• ▢ 1 tablespoon Ginger grated
• ▢ 3 1/2 cups White Rice cooked (Not AIP)
• ▢ 4 Eggs AIP Reintroduction
• ▢ Freshly Ground Pepper AIP Reintroduction
• ▢ 2-3 Green Onions chopped

Instructions

• Fill a saucepan halfway with water and add a tablespoon of vinegar then bring to a boil over high heat.
• Combine coconut aminos, chili garlic sauce, and honey in a small bowl and then set aside.
• Heat a wok or large skillet over high heat and then add the bacon to the pan and stir-fry for about 5 minutes or until it’s cooked through.
• Add the bok choy, onion, garlic and ginger to the pan and cook for about 2-3 minutes or the bok choy has wilted.
• Add the rice to the pan then the coconut aminos mixture.
• Stir-fry for another 4-6 minutes. Continuously stirring to avoid the rice sticking to the pan.
• Add equal amounts of the rice mixture to four bowls.
• At this point, the water and vinegar in the saucepan should be boiling. Reduce heat to medium so that the water is simmering.
• Crack an egg into a ramekin.
• With a spoon stir the water so that it creates a whirlpool.
• Pour the egg into the center of the saucepan (the center of the whirlpool).
• Cook for about 3 minutes.
• Remove the egg with a slotted spoon and tap the spoon on the edge of the pan a few times to remove the water.
• Place the egg on top of one of the serving of rice.
• Repeat with the remaining eggs.
• Sprinkle a little bit of fresh pepper on top of each of the eggs.
• Sprinkle equal amounts of green onions over each bowl and then serve.

Nutrition

Serving: 1serving | Calories: 800kcal | Carbohydrates: 142g | Protein: 22g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 591mg | Potassium: 544mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3434IU | Vitamin C: 35mg | Calcium: 160mg | Iron: 3mg

If you make this recipe, be sure to snap a photo and hashtag it #FOODFASHIONANDFUN. I'd love to see what you cook!