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    Home » Diet

    Spicy Bok Choy and Bacon Fried Rice

    Jul 31, 2015 · 2 Comments

    July 31, 2015 by Beth 2 Comments

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

    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.

    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.

    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.

    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.

    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 and suits the autoimmune protocol diet (AIP) and paleo diets.

    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.

    Spicy Bok Choy and Bacon Fried Rice from foodfashionandfun.com
    Print Recipe
    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 minutes mins
    Cook Time30 minutes mins
    Total Time40 minutes 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

    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.

    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 and suits the autoimmune protocol diet (AIP) and paleo diets.
    If you make this recipe, be sure to snap a photo and hashtag it #FOODFASHIONANDFUN. I'd love to see what you cook!
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    Reader Interactions

    Comments

    1. Margaret says

      October 23, 2021 at 3:27 am

      5 stars
      This recipe gives a new and scrumptious entree made from leftovers.

      Reply
    2. plasterers bristol says

      October 23, 2015 at 5:55 am

      sounds lovely this, will be giving this ago over the weekend. Thanks for posting.

      Simon

      Reply

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    Beth Chen from Bon Aippetit

    Hey I'm Beth!
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