Prepare your taste buds for this bacon fried rice with a Hawaiian-inspired pineapple twist! Green onions and bok choy round out this one-pan wonder!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Shanghai Bok Choy
Sweet Chili Sauce
Soy Sauce(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)
Before starting, wash and dry all produce. Using a strainer, rinse rice until water runs clear. Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove the pot from heat. Set aside, still covered.
Meanwhile, thinly slice green onions. Cut pineapple into 1/4-inch pieces. Peel, then mince or grate garlic. Peel, then mince or grate 1/2 tbsp ginger (dbl for 4 ppl).Cut bok choy into 1/2-inch pieces.
Cut bacon crosswise into 1/4-inch strips. Heat a large non-stick pan over medium heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Carefully drain and discard all but 1/2 tbsp bacon fat (dbl for 4 ppl) from the pan.
Heat the pan with reserved bacon fat over medium. When hot, add peas and bok choy. Cook, stirring occasionally, until tender-crisp, 2-3 min.
Fluff rice with a fork. Add rice, garlic, ginger, soy sauce and 1/2 tbsp oil (dbl for 4 ppl) to the pan with veggies. Cook, stirring occasionally, until any liquid has absorbed and rice is starting to turn brown, 2-3 min. Remove the pan from the heat. Add pineapple and half the green onions. Stir to combine.
Divide fried rice between plates. Sprinkle bacon and remaining green onions over top. Drizzle with sweet chili sauce.