I’m so pleased with how this dish turned out. The bacon gives a porkalicious smokiness to the vegetables and the brown rice, and the egg brings it all together.
If you’re going to keep this dish clean(ish), you need to pick a high quality bacon. For more on how bacon could possibly be clean, read this page.
- 1 1/2 cups cooked brown rice
- 3 strips good bacon
- 2 cloves garlic, finely chopped
- 2-4 serrano chiles (depending on desired spice level)
- 1 chopped onion
- 2 cups sliced mushrooms
- 2 bunches roughly chopped baby bok choy
- 1 tsp chopped fresh ginger
- 1/4 cup Chinese rice wine (or dry white wine)
- 2 Tbsp soy sauce
- 1 egg
- 1 bunch scallions or garlic chives
- dash freshly ground smoked sea salt (optional)
Check out my veggie bounty. You’ll want to start with your veggies all chopped and ready to go. If you don’t have cooked brown rice on hand, you can cook the rice while you’re chopping the veggies and preparing the rest of your ingredients.
Cut the bacon into 1 inch pieces and cook over medium low heat until the fat is rendered.
Add the onion, ginger, garlic and chiles, and cook until the onion is soft and translucent. You’ll find all of those flavors infused into your bacon fat. Increase the heat and add the mushrooms. Cook for about five minutes and then add the rice wine to deglaze the pan, scraping up the bits of bacon. Add the rice and soy sauce. Stir to combine.
You’ll want to do these next steps fairly quickly. Add the baby bok choy and allow it to wilt (about 2 minutes). Then crack the egg right into the pan, and quickly break it up so that it combines with the rest of the ingredients. Careful not to overcook the egg. About 1 1/2 minutes is fine.