Shanghai Bok-Choy Rice (上海菜飯)

21 Jun

The origin of Shanghai bok-choy rice is similar to the one of cippino, as it was first served as a fast and easy-to-make meal  for the port laborers.  For me, it is a fast and yummy way to dress up the otherwise ordinary steamed rice.

You will need: Bok choy, chopped; dried shrimp, soaked in hot water for 10 minutes and chopped; 2 gloves of garlic, chopped; 3 cups of rice.  Cook rice in the rice cooker (I prefer jasmine rice because of the fragrance, but any long grain rice will do).  Heat up oil in a pan, stir-fry garlic and dried shrimp to bring out the aroma.  Once the garlic starts to brown add bok choy and saute for 5 minutes.  Season with salt.

Bok choy

Dried shrimp

Before the rice is about done (it usually takes 15 minutes to cook 3 cups of rice in the rice cooker)— so about 3 minutes before the switch jumps from “cook” to “keep warm”— add the stir-fried vegetable to the rice and mix  thoroughly.  Continue to cook the rice until it is done.  Open the lid and let the steam air out for 5 minutes.  Then close the lid and switch the cooker back to “cook” again.  This extra step will make the rice absorb the liquid from the vegetable.

Once the switch jumps to “keep warm” again, it’s ready.  This rice can be a nice substitute for the regular steamed rice, eaten with other dishes, or served alone.  

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