Rinse 1 cup of short-grain rice under cold water until the water runs clear. Combine with 1.2 cups of water in a rice cooker and cook.

In a large non-stick frying pan, heat 2 tablespoons of olive oil over medium heat. Add 4 strips of smoked shoulder bacon and cook until golden brown, about 5-7 minutes.

With the bacon fat in the pan, add the white stems of 2 cups of bok choy and sauté for about 3-4 minutes until tender.

Incorporate the leafy green parts of the bok choy and cook for an additional 2-3 minutes until wilted.

Return the reserved bacon to the pan with the cooked rice. Fold everything together and season with a pinch of salt. Stir-fry for 3-4 minutes until heated through.

Press the fried rice mixture firmly into the bottom of the pan and cook without stirring for about 2 minutes to form a crispy crust.

Remove from heat, serve onto plates, and garnish with fresh bok choy leaves or sliced green onions.