Bacon Sesame Fried Rice
with Garlicky Bok Choy
Cooking time
30 minutes
Servings
4
Calories
610 /serving
Fried rice is one of the friendliest family-friendly meals ever. When you toss it with smoky bacon and sesame seeds, you get irresistible richness in every mouthful. You won’t forget your veggies, thanks to shredded cabbage and savoury roasted baby bok choy.
We will send you:
- 200g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
- 150g Shredded cabbage
- 450g Baby bok choy
- 3 Scallions
- 15g Minced roasted garlic
- 320g Jasmine rice
- 90ml Teriyaki glaze
- 9g Black & white sesame seeds
Contains: Sesame • Soy • Wheat
You will need:
Large high-sided pan
Large pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Fine-mesh sieve (or strainer)
Total Fat
27 g
Saturated Fat
9 g
Sodium
860 mg
Total Carb
77 g
Sugars
8 g
Protein
13 g
Fibre
3 g
Preparation
Boil the rice
- Preheat the oven to 450°F. Bring a large pot of water to a boil.
- Add the rice and cook, stirring occasionally, 12 min., until just tender.
- Using a fine-mesh sieve (or strainer), drain and rinse under cold water, then drain again.
Roast the bok choy
- Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping and adding the garlic halfway, 5 to 7 min., until tender.
Cook the bacon
- Roughly chop the bacon.
- In a large, high-sided pan, add the bacon* and a drizzle of oil.
- Heat on medium and cook, stirring occasionally, 5 to 7 min., until rendered and crispy.
- Add ¼ of the teriyaki glaze and sauté, 30 sec. to 1 min., until coated.
- Transfer the bacon to a small bowl, leaving ¼ of the drippings in the pan. Reserve the pan. Transfer the remaining drippings to a bowl.
Mise en place
- Meanwhile, thinly slice the scallions crosswise, separating the white bottoms and green tops.
Make the fried rice
- In the reserved pan, heat the reserved drippings on medium-high.
- Add the cabbage and white bottoms of the scallions. Sauté, 2 to 3 min., until crisp-tender.
- Add the rice, remaining teriyaki glaze and ½ the bacon. Cook, pressing down and tossing occasionally, 4 to 5 min., until the rice is warmed through; season with S&P.
Plate your dish
- Divide the fried rice between your plates.
- Top with the bok choy.
- Garnish with the remaining bacon, the green tops of the scallions and sesame seeds. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
