Bok Choy Fried Rice With Bacon
Serves 4
Recipe By: Elixabeth Schneider
Published in: Uncommon Fruits & Vegetables
1 cup long-grain white rice
1 3/4 cup water
1/2 teaspoons salt
1 pounds bok choy -- washed and drained
1/4bacon -- cut into 1/4-inch dice
2 tablespoons vegetable oil
1/4 teaspoons sugar
1clovegarlic -- minced
1egg -- beaten
1/3 cup sliced scallions -- green part only
Pepper to taste
Combine rice, water and salt in small, heavy saucepan. Bring to a boil,
stirring. Reduce heat to low, cover and cook 20 minutes. Let stand 10
minutes, then fluff with fork and transfer to bowl. Cool at least one
hour. (This step can be done a day ahead and the rice chilled; or
substitute 31/2 cups cooked rice.) Cook bacon in large skillet over medium
heat until crisp. Drain on paper towels. Transfer bacon fat to measuring
cup. Wipe skillet clean. Return 1 tablespoon of bacon fat to cleaned
skillet. Meanwhile, trim leaves from bok choy; thinly slice leaves and set
aside. Chop stalks into 1-inch pieces. Add stalks to hot bacon fat over
medium heat and stir-fry 3 minutes. Add leaves and stir-fry 2 minutes.
Transfer to a dish and toss with the sugar and salt to taste. Add 2 more
tablespoons bacon fat (or vegetable oil) to skillet and heat over medium
heat. Add garlic and rice and toss well. With a chopstick, form a hole in
the center of the rice and pour in the egg. Stir for a few seconds until
almost set. Quickly add scallions, bok choy and bacon and toss just until
heated through, about 1 minute. Season with pepper and more salt if needed
and serve immediately.
Makes 4 servings.
Recipe adapted from Elixabeth Schneider's Uncommon Fruits & Vegetables
Exported from A Cook's Books -- Recipe management for Macintosh
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