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.
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.
Servings: 4 servings
- 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
- 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.
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
This recipe gives a new and scrumptious entree made from leftovers.
plasterers bristol says
sounds lovely this, will be giving this ago over the weekend. Thanks for posting.