Rinse the rice under cold water until it runs clear. Cook in a rice cooker with the appropriate amount of water until fluffy.

Heat olive oil in a non-stick pan over medium heat. Add smoked bacon and cook until golden and crispy. Set aside, keeping drippings in the pan.

Sauté the white parts of bok choy in the same pan until tender, about 2-3 minutes. Add green leaves and cook for another minute until wilted.

Stir in cooked rice and bacon, seasoning with salt. Cook until bok choy reaches desired tenderness. For crispy rice, press into the pan and cook an additional 2 minutes.