1. In a medium pot, combine rice and 2 cups water. Bring to a boil. Reduce to a simmer, cover and cook 45 minutes. Set aside.
2. Add bacon to a large skillet over medium heat. Saute 10 minutes, until just crispy. Remove to a plate with a slotted spoon.
3. Increase heat to medium-high. Add shrimp and garlic. Saute 2 to 3 minutes, until shrimp is just cooked. Remove with slotted spoon to plate with bacon. Stir in bok choy; cook 2 minutes, until wilted and slightly tender. Remove to plate with slotted spoon. Pour off any liquid.
4. Return pan to stove. Over medium heat, add 1 tbsp of the butter. Pour in eggs; scramble 1 minute. Add remaining 1 tbsp butter, the cooked rice and scallions. Fry 1 to 2 minutes, stirring a few times. Stir in cooked bacon, shrimp, bok choy and tamari. Serve with sriracha, if using.