Personally, I’ll never get tired of plain white rice. But if you do, try this Shanghai vegetable rice. It’s flavorful, packed with veggies, and super easy to throw together.
This is the ultimate comfort food in Shanghainese households. It’s traditionally made with salted pork belly, but I know that can be hard to find in many areas. So instead, we’re using ham. It’s close enough…
Shanghai Vegetable Rice (上海菜饭)
A Shanghainese classic, made with easier ingredients.
Ingredients
Instructions
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1. Cut the bok choy into bite-sized pieces, keeping the stems and leaves separate.
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2. Add the sausage and ham to a wok or pan over medium heat. Cook for about 5 minutes to render out the fat. Remove the meats and set aside, leaving the rendered fat in the pan.
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3. Add the rice and water to the rice cooker bowl, and place the cooked sausage and ham on top. Start the rice cooker.
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4. Heat the oil in the same pan from earlier on medium-high. Add the minced garlic and bok choy stems. Stir fry until the stems are tender, about 2 minutes. Add the bok choy leaves and continue stir frying until wilted, about 1 minute. Season with salt.
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5. When the rice is done cooking, add the cooked bok choy to the rice cooker and close the lid. Let rest for 5 minutes, then mix everything together.
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