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Spicy Bok Choy and Bacon Fried Rice
5 from 3 votes

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

Ingredients

  • 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 onion chopped, small
  • 3 garlic crushed, cloves
  • 1 tablespoon ginger grated
  • 3 1/2 cups white rice cooked (Not AIP)
  • 4 egg AIP Reintroduction
  • black pepper AIP Reintroduction, freshly ground
  • 2-3 green onions chopped

Instructions

    Cup of Yum
  1. Fill a saucepan halfway with water and add a tablespoon of vinegar then bring to a boil over high heat.
  2. Combine coconut aminos, chili garlic sauce, and honey in a small bowl and then set aside.
  3. 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.
  4. Add the bok choy, onion, garlic and ginger to the pan and cook for about 2-3 minutes or the bok choy has wilted.
  5. Add the rice to the pan then the coconut aminos mixture.
  6. Stir-fry for another 4-6 minutes. Continuously stirring to avoid the rice sticking to the pan.
  7. Add equal amounts of the rice mixture to four bowls.
  8. At this point, the water and vinegar in the saucepan should be boiling. Reduce heat to medium so that the water is simmering.
  9. Crack an egg into a ramekin.
  10. With a spoon stir the water so that it creates a whirlpool.
  11. Pour the egg into the center of the saucepan (the center of the whirlpool).
  12. Cook for about 3 minutes.
  13. Remove the egg with a slotted spoon and tap the spoon on the edge of the pan a few times to remove the water.
  14. Place the egg on top of one of the serving of rice.
  15. Repeat with the remaining eggs.
  16. Sprinkle a little bit of fresh pepper on top of each of the eggs.
  17. Sprinkle equal amounts of green onions over each bowl and then serve.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 800

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.