- 1 tablespoon Vinegar
- 2 tablespoons Soy Sauce
- ¾ tablespoon Chili Garlic Sauce
- 1 tablespoon Honey
- 4 slices Bacon, chopped
- 4 cups Bok Choy, chopped
- 1 small Onion, chopped
- 3 Garlic Cloves, crushed
- 1 tablespoon Ginger, grated
- 3½ cups White Rice, cooked
- 4 Eggs
- Freshly Ground Pepper
- 2-3 Green Onions, chopped
- Fill a saucepan halfway with water and add a tablespoon of vinegar then bring to a boil over high heat.
- Combine soy sauce, chili garlic sauce, and honey in a small bowl and then set aside.
- 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.
- Add the bok choy, onion, garlic and ginger to the pan and cook for about 2-3 minutes or the bok choy has wilted.
- Add the rice to the pan then the soy sauce mixture.
- Stir-fry for another 4-6 minutes. Continuously stirring to avoid the rice sticking to the pan.
- Add equal amounts of the rice mixture to four bowls.
- At this point, the water and vinegar in the saucepan should be boiling. Reduce heat to medium so that the water is simmering.
- Crack an egg into a ramekin.
- With a spoon stir the water so that it creates a whirlpool.
- Pour the egg into the center of the saucepan (the center of the whirlpool).
- Cook for about 3 minutes.
- Remove the egg with a slotted spoon and tap the spoon on the edge of the pan a few times to remove the water.
- Place the egg on top of one of the serving of rice.
- Repeat with the remaining eggs.
- Sprinkle a little bit of fresh pepper on top of each of the eggs.
- Sprinkle equal amounts of green onions over each bowl and then serve.
Source: Food Fashion and Fun
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