Chinese: Fried Rice (Shanghai)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 6)

For the rice:

• 1½ cups rice
• 3 cups water
• 1 teaspoon salt

For the stir fry:

• ¼ cup olive oil
• 1 bunch green onions, chopped (green and white parts separated)
• 3 bunches baby bok choy, chopped (stems and leaves separated)
• 1 tablespoon Chinese Five Spices
• ½ cup ham, diced
• 3 cups chopped veggies (Shanghai mix: carrots, celery)

• ½ cup “Garlic Ginger Sauce” (see master recipe)

Procedure:

1. Combine rice, water and salt; cook in rice cooker per manufacturer’s instructions
2. Saute bok choy stems and white parts of green onion in wok (about 3 minutes)
3. Add Chinese Five Spices, ham, and veggies, stir fry until soft
4. Stir in “Garlic Ginger Sauce,” bring temperature back up
5. Turn off heat, then add rice and remaining green onions; mix gently
6. Adjust the seasoning (if needed)