• Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
  
• Wash and dry all produce. 
• Remove outer layer of lemongrass, then halve lengthwise. Place on a cutting board, cut-side down. Using the back of a spoon or a pot, forcefully hit lemongrass to crush.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice and add lemongrass, then reduce heat to low. 
• Cover and cook for 13-15 min, until rice is tender and water is absorbed.
• Remove from heat. Set aside, still covered.

• Separate bok choy leaves from stems.
• Place in a strainer and rinse under cool water. Pat dry with paper towels, then cut stems into 1-inch pieces.

• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Break up chicken into smaller pieces. Add bok choy stems.
• Cook for 4-5 min, stirring often, until no pink remains in chicken.**
• Add brown sugar and ginger-garlic puree. Cook for 2-3 min, stirring often, until mixture is fragrant and turns dark brown.

• Meanwhile, thinly slice green onions.
• Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies.)

• To the pan with chicken, stir in vegetarian oyster sauce, bok choy leaves, 1/4 cup (1/2 cup) water and 1/8 tsp (1/4 tsp) chilies. (Like things spicy? Add more chilies!). Cook, stirring often, until bok choy leaves wilt.
• Remove from heat, then season with salt and pepper.

• Remove and discard lemongrass. Fluff rice with a fork, then stir in half the green onions and half the crispy shallots.
• Divide rice between bowls.
• Top with caramelized chicken and bok choy mixture.
• Sprinkle with remaining green onions and remaining crispy shallots.
• Drizzle with sriracha and sprinkle any remaining chilies over top, if you like.

If you've opted to get chicken, cook in the same way the recipe instructs you to cook pork.**