Spicy Bok Choy and Bacon Fried Rice

Name: Spicy Bok Choy and Bacon Fried Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tablespoon white wine vinegar; 2 tablespoons Coconut aminos; 3/4 tablespoon Chili garlic sauce; 1 tablespoon honey; 4 lices Bacon; 4 cups bok choy; 1 small onion; 3 garlic cloves; 1 tablespoon ginger; 3 1/2 cups white rice; 4 eggs; freshly ground pepper; 2-3 green onions

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 servings
Calories
800 kcal
Course
Main Course
Cuisine
Asian

Spicy Bok Choy and Bacon Fried Rice

Jessica Carroll

Report

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.

Share:

I Made This!

Be the first!

Print

14 people printed this

Save this

Be the first!

Ingredients

Servings

1 tablespoon white wine vinegar
2 tablespoons Coconut aminos
3/4 tablespoon Chili garlic sauce AIP Reintroduction
1 tablespoon honey
4 lices 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

Add to Shopping List

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 Information

Show Details

Serving 1serving Calories 800kcal (40%) Carbohydrates 142g (47%) Protein 22g (44%) Fat 14g (22%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 178mg (59%) Sodium 591mg (25%) Potassium 544mg (16%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 3434IU (69%) Vitamin C 35mg (39%) Calcium 160mg (16%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 800 kcal

% Daily Value*

Serving	1serving
Calories	800kcal	40%
Carbohydrates	142g	47%
Protein	22g	44%
Fat	14g	22%
Saturated Fat	5g	25%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	178mg	59%
Sodium	591mg	25%
Potassium	544mg	12%
Fiber	4g	16%
Sugar	7g	14%
Vitamin A	3434IU	69%
Vitamin C	35mg	39%
Calcium	160mg	16%
Iron	3mg	17%