Chunky Vegetable Fried Rice

Fill a medium pot half full of salted water and bring to a boil. Add pork fat, coconut milk and rice blend. Return to a boil. Reduce heat to medium and cook for 30 minutes or until rice is al dente. Remove from heat, drain, then rinse with cold water. This will wash away any excess starch that may make the rice sticky. (If you like it sticky, omit this step!) Drain rice and set it aside.

Heat vegetable oil in a large skillet over medium high. (I like using an electric skillet for this because it allows me full control over the temperature, plus it is big enough to hold all the ingredients.) Add bok choy and bell pepper to the skillet and fry for 5 minutes, stirring constantly, until vegetables begin to soften. Season with salt and pepper.

Push vegetables to the side of the skillet. Add eggs to the cleared portion of the skillet. Use the corner of a spatula to scramble them where they are and continue to fry them for a minute or two, breaking them apart with the spatula until they are cooked through but still soft. They will cook more as you work through the next step.

Add the rice to the skillet and stir everything together. Add the soy sauce and toss to combine. Fry for another minute or two, stirring constantly, until all excess moisture evaporates off.

Serve with your favorite Chinese food condiments.

Note: I like to slice my bok choy before washing it because it makes washing it easier. Simply slice and add it to the strainer basket of a salad spinner. Fill the spinner’s bowl with cold water while the strainer with the bok choy is in it, then swish it around with your hands for a minute or two. This will loosen dirt, wash away impurities, and restore crispness all at the same time. Lift the strainer out of the bowl, discard the water, and spin the rest of the water out of the bok choy.