La Rou Fan (Chinese Bacon And Rice Bowl)

Rinse 1 cup of rice under cold running water until the water runs clear, then drain well.

Slice the 6.5 pieces of Chinese bacon into thin strips, about 1/4 inch thick.

Heat a large pot or rice cooker over medium-high heat and add the sliced bacon strips, stirring occasionally until they render fat and begin to crisp at the edges, about 5–7 minutes.

Add the drained rice to the pot with the bacon and stir constantly to coat each grain with the bacon fat, cooking for 2–3 minutes.

Pour 1 cup of water and 1/2 tablespoon of light soy sauce into the pot and stir to combine.

Bring the mixture to a boil over high heat, then reduce the heat to low, cover with a lid, and simmer for 15–18 minutes until the rice is tender and liquid is absorbed.

Remove from heat and let the rice rest, covered, for 5 minutes to allow any remaining moisture to distribute evenly.

Fluff the rice gently with a fork, breaking up any clumps, and divide into serving bowls.

Garnish each bowl generously with sliced green onions and serve hot.