Shanghai Vegetable Rice (上海菜饭)
Shanghai Vegetable Rice (上海菜饭)
Ingredients
- 4 rice cooker cups jasmine rice, rinsed
- 200 g lap cheong, small cubed
- 250 g bok choy, roughly chopped
- 80 g pork lard
- 1 1/2 teaspoons salt, for the bok choy
Optional Garnishes
- 1 pinch white pepper
- as needed fried shallots
- as needed light soy sauce
Instructions
- 1
Place the roughly chopped bok choy into a bowl. Add 1 1/2 teaspoons of salt to the bok choy and massage it well with your hands. Let the salted bok choy rest for 15 to 20 minutes to draw out moisture.
⏱️ 2 min
- 2
After the resting period, firmly squeeze out all the water from the bok choy. Set aside the squeezed bok choy.
⏱️ 3 min
- 3
In the rice cooker pot, combine the 4 rinsed rice cooker cups of jasmine rice, the 200 grams of small cubed lap cheong, and 80 to 90 grams of pork lard. Mix these ingredients well.
⏱️ 5 min
- 4
Fill the rice cooker with water up to the normal water line indicated for 4 cups of rice. Cook the mixture on the standard setting of your rice cooker.
⏱️ 25 min
- 5
Once the rice is done cooking and is still hot, open the rice cooker lid. Gently fold the squeezed bok choy into the cooked rice, distributing it evenly.
⏱️ 3 min
- 6
Close the lid of the rice cooker and let the rice and bok choy rest for another 4 to 5 minutes. This allows the bok choy to warm through and its flavors to meld with the rice.
⏱️ 1 min
- 7
Toss the rice gently before serving. Optionally, serve with a pinch of white pepper, some fried shallots, or a splash of light soy sauce to taste.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shanghai Vegetable Rice (上海菜饭)
- 4 rice cooker cups jasmine rice, rinsed
- 200 g lap cheong, small cubed
- 250 g bok choy, roughly chopped
- 80 g pork lard
- 1 1/2 teaspoons salt, for the bok choy
Optional Garnishes
- 1 pinch white pepper
- as needed fried shallots
- as needed light soy sauce
Instructions
- 1
Place the roughly chopped bok choy into a bowl. Add 1 1/2 teaspoons of salt to the bok choy and massage it well with your hands. Let the salted bok choy rest for 15 to 20 minutes to draw out moisture.
⏱️ 2 min - 2
After the resting period, firmly squeeze out all the water from the bok choy. Set aside the squeezed bok choy.
⏱️ 3 min - 3
In the rice cooker pot, combine the 4 rinsed rice cooker cups of jasmine rice, the 200 grams of small cubed lap cheong, and 80 to 90 grams of pork lard. Mix these ingredients well.
⏱️ 5 min - 4
Fill the rice cooker with water up to the normal water line indicated for 4 cups of rice. Cook the mixture on the standard setting of your rice cooker.
⏱️ 25 min - 5
Once the rice is done cooking and is still hot, open the rice cooker lid. Gently fold the squeezed bok choy into the cooked rice, distributing it evenly.
⏱️ 3 min - 6
Close the lid of the rice cooker and let the rice and bok choy rest for another 4 to 5 minutes. This allows the bok choy to warm through and its flavors to meld with the rice.
⏱️ 1 min - 7
Toss the rice gently before serving. Optionally, serve with a pinch of white pepper, some fried shallots, or a splash of light soy sauce to taste.
⏱️ 1 min