Begin by combining short-grain rice and water in a rice cooker. Set it to cook until fluffy and tender; this usually takes about 20 minutes.

In a non-stick skillet, heat a drizzle of olive oil over medium heat. Add the smoked shoulder bacon and cook until lightly golden and crispy, about 5-7 minutes. Set aside, leaving the flavorful oil in the pan.

Add the chopped white parts of the bok choy to the skillet and sauté until they become tender, which should take around 3-4 minutes.

Stir in the cooked rice, crispy bacon, and the green parts of the bok choy. Season with salt to taste and cook until the green bok choy is wilted, approximately 2-3 more minutes.

For extra texture, press the rice mixture into the pan to create a crispy base. Enjoy your dish warm.