by Sarah Steimer
If you want to do a little presentation flair, lightly pack the rice in a cup and serve over some extra bok choy leaves.
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3 slices bacon, chopped
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1/3 cup sweet onion, diced
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1/2 cucumber, chopped
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1 carrot, grated
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1 stalk bok choy, diced
- 1/2 cup peas
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2 cloves of garlic, minced
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1/2 teaspoon minced ginger root
- 3-4 tablespoons low sodium soy sauce
- 3 cups cooked rice (I went with brown basmati rice)
- 1 egg, whisked
This is a really easy recipe to play with.
Over medium meat, cook the bacon pieces until crisp. Add garlic, onions and ginger to the pan and cook until garlic and onions become slightly translucent. Add the rest of the vegetables to the pan and cook until the bok choy is wilted.
Push everything to one side of the pan and add the eggs, cooking them until they firm up and mixing them with everything else. Add the soy sauce and rice, adjusting for taste.
Makes three to four servings.
Recipe adapted from: FOODjimoto
Photos: Sarah Steimer
