Begin by rinsing 1 cup of short-grain rice under cold water until the water runs clear. Then, add the rice and 1.2 cups of water to a rice cooker. Cook the rice according to your cooker’s settings, typically taking around 20-25 minutes, until it’s tender and the water is absorbed. Fluff the rice with a fork and let it sit while you prepare the other ingredients.

In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add 4 slices of smoked shoulder bacon, cooking until they are golden brown and crispy, about 5-7 minutes. Stir occasionally to ensure even cooking, then remove the bacon from the pan and set it aside on a paper towel-lined plate to drain excess grease.

In the same skillet, add the white stems of the bok choy, cooking for about 3-4 minutes until they become tender and slightly translucent. Stir frequently, allowing the stems to pick up the rich flavors left in the pan. Once they’re tender, incorporate the leafy greens and cook for an additional 2 minutes until just wilted.

Now it’s time to bring everything together! Add the cooked rice to the skillet with the sautéed bok choy. Crumble the reserved bacon into the mixture and season with a pinch of salt, adjusting according to the bacon's saltiness. Stir everything together thoroughly, cooking for about 2-3 minutes until the flavors meld and the entire dish is heated through.

For a delightful crispy texture, gently press the rice mixture into the bottom of the skillet during the last few minutes of cooking. Allow it to sit undisturbed on low heat for a few minutes until the bottom is golden and crispy.