1. Use either bacon or Chinese sausage, avoid using both
2. Add less water than usual in the rice cooker so the rice is a little drier
3. If you use bacon, cut the slices into very small pieces (like in the video), and stir fry them for few mins before adding them to the rice to cook (and save all the left over bacon oil in the wok to stir fry the bok choy later)
4. Use A LOT of bok choy ( I use at least 5 big bok choy, sometimes even more)
5. Use 2-3 tablespoons of olive oil (if you are not using bacon oil) to stir fry the bok choy, and add 1/2 tablespoon salt
6. Add cooked bok choy and its juice together to cook the white rice and cover the rice cooker lids for 5-10 mins (in warm mode) to let the rice soak the juice completely
7. Mix the veggie and white rice completely before serving
