Rinse 1 cup of short-grain rice under cold water until clear, then cook with 1.2 cups of water according to your rice cooker's instructions. Let sit for a few minutes.

Heat 2 tablespoons of olive oil in a large non-stick pan over medium heat. Add 4 ounces of diced smoked shoulder bacon and cook until crispy, about 5–7 minutes.

Add the white parts of 2 heads of bok choy to the pan and sauté for 3–4 minutes until tender.

Mix the cooled rice into the pan along with the reserved bacon, ensuring everything is well combined. Add the leafy green parts of the bok choy and season with salt.

Press the mixture into the bottom of the pan and cook undisturbed for 4–5 minutes to form crispy edges.