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.