3 to 4 large scallions, thoroughly washed, trimmed just above root
3tablespoons canola oil, divided
3/4 pound ground pork
1tablespoon good quality fish sauce (like Red Boat or Three Crabs)
1tablespoon plus 1 teaspoon minced ginger
1tablespoon plus 1 teaspoon minced garlic
1 1/4 cups medium grain Calrose rice
1 1/4 cups chicken stock
3/4cup coconut milk (shake can before opening)
1head of baby bok choy (optional), end trimmed, leaves separated, washed, and sliced crosswise
Wedge of lime, for finishing
Prep scallions by slicing 1/3 cup of white and light green parts. Thinly slice dark green part of scallions for 3/4 cup, divided into 1/2 cup and 1/4 cup. Set aside.
Heat 1/2 tablespoon of canola oil over medium heat in a Dutch oven or similar pot. Add ground pork, 1 tablespoon of minced garlic and 1 tablespoon of minced ginger and cook, breaking up meat with a wooden spoon. When meat is no longer pink, add fish sauce and cook for another minute or two, stirring. Transfer meat to a bowl and cover with foil.
Add 1/2 tablespoon canola oil to pot, followed by remaining 1 teaspoon of garlic, 1 teaspoon of ginger and 1/3 cup of sliced white and light green scallions. Cook, combining with wooden spoon, until fragrant, about a minute. Add rice and stir to coat, until rice is shiny. Add stock and coconut milk, stir to combine and cover. When rice begins to bubble, turn heat down to simmer. Set your timer for 20 minutes.
While rice is cooking, heat remaining 2 tablespoons oil in a small skillet over medium heat. When oil shimmers, add 1/2 cup of sliced dark green scallions. Crisp up scallions by stirring frequently, remembering that they will go from crisp to burned in a second.
If you are using the baby bok choy, add it to the still hot skillet once you’ve removed the crispy scallions. Cook in scallion oil until leaves are wilted and stem begins to soften, about 2 minutes. Remove from heat.
When timer goes off, remove lid from rice pot and give mixture a stir. Rice should be perfectly cooked, plump, and almost risotto like, though without the extra liquid. Stir in reserved pork, crisped scallions, remaining 1/4 cup sliced dark green scallions, and bok choy if using. Finish with a squeeze from a lime wedge. Serve immediately and enjoy.