4 large scallions, sliced thin, whites and greens divided
2½ tablespoons canola oil, divided
¾ lb ground pork
2 tablespoons minced ginger, divided
2 tablespoons minced garlic, divided
1¼ cup jasmine rice, dry
2 cups chicken stock
¾ cup full-fat coconut milk
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 heads baby bok choy, chopped crosswise
Instructions
Heat ½ a tablespoon of canola oil over medium heat in a Dutch oven or cast iron pan. Add ground pork, half the garlic and half the ginger and cook until meat is nicely browned. Transfer to a bowl and set aside.
Add remaining garlic, ginger, and white parts of the scallions to the pan. Cook until fragrant, adding more canola oil if needed. Add in rice, stirring to coat, and then covering with chicken stock and coconut milk. Add in salt and pepper. Stir well to combine and cover. Cook for 15-20 minutes, until rice is tender.
Meanwhile, heat remaining canola oil in a medium saucepan. Add green parts of scallions and bok choy and fry until slightly crispy. Remove from heat.
When rice is done, stir in pork and crisped up veggies. Serve immediately.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2014/04/29/scallion-bok-choy-coconut-rice-pork/