Shanghai Vegetable Rice

This is my hubby and son’s favorite rice in Tian Ma Restaurant here and you would probably also remember it from the famous Delicious Kitchen in Hong Kong. Basically, it’s just rice and bokchoy but they are perfect together which makes it so delicious. I am so glad that I was able to recreate it at home and we can make it anytime we are craving for some vegetable rice. 

What you need:

  • 1 pack Baby bokchoy or Taiwan Pechay 
  • 5 thin slices of ginger
  • 1 tbsp of minced garlic
  • 1 and 1/2 cup of Japanese rice
  • 1 can Chicken stock
  • Seasalt or table salt
  • 1-1.5 tbsp light olive oil

Cook the Japanese rice as per instruction on the packaging, but instead of using water, use chicken stock. You can use canned chicken broth or homemade chicken stock. For this, I used canned which I bought from the grocery. The brand is Swanson and I like that it’s fat free, less sodium, and no MSG. 

While the rice is cooking, prepare the other ingredients. Slice off the bottom part of the bokchoy and wash each leaf under running water. Drain the vegetables. 

Chop the bokchoy into small pieces and sepearate the leaves from the stems. Slice the ginger and mince the garlic. 

Sauté the minced garlic and ginger in light olive oil until fragrant. Cook the chopped stems first then the leaves. Stir fry until the leaves are a little wilted. Remove the ginger slices. Add salt and mix. Transfer the cooked rice to the pan and mix them altogether. Add more salt if needed.   



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