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Spicy Bok Choy and Bacon Fried Rice from foodfashionandfun.com
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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


  • 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