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.
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.