Ingredients
Equipment
Method
Cooking Instructions
- Rinse the short-grain rice until the water runs clear and set aside.
- In a pot, combine the rinsed rice and water, and bring to a boil.
- Once boiling, reduce heat to low, cover, and let cook for 18-20 minutes or until water is absorbed and rice is tender.
- While the rice is cooking, chop the bok choy, separating the white stems from the greens.
- In a large skillet, heat the olive oil over medium heat and add the bacon strips. Cook until crispy, then remove and chop into pieces.
- In the same skillet, add the bok choy stems and sauté for 2-3 minutes until tender. Then add the bok choy greens and cook for an additional 2 minutes.
- Stir in the cooked rice and bacon, then season with salt to taste. Mix well and serve.
Nutrition
Notes
This dish is versatile; feel free to add other vegetables or seasonings as desired. Perfect for meal prep and can be stored for up to three days in the fridge.