01
Preparation- Chop 200g bok choy into small pieces
Ingredients:bok choy (200 g)
Tools:chef's knifecutting board
0:00 / 4:01
Shanghai Vegetable Rice
groups2 servingsspeedEasycountertopsPrep: 5 minsskilletCook: 10 minsscheduleTotal: 15 minsoutdoor_grillStir-fry
Allergens:warningSoywarningSulphites
Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
skilletInstruction
7 Steps Total
00:00:03
02
Active Cooking- Add 1 tsp salt to the bok choy and mix well by hand
- Let it sit to release vegetable juice
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Watch out
Mix the salt thoroughly with the bok choy so it releases the sweet vegetable juices properly, otherwise the flavor will be flat.
Ingredients:Salt (1 tsp)bok choy
Tools:mixing bowl
03
Active Cooking- Place 50g bacon into an oil-free wok and dry-fry
- Once bacon releases its oil, add 50g bean curd skin and stir-fry
- Continue cooking until the bacon and bean curd skin turn slightly charred and aromatic, otherwise the dish will lack depth.
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Watch out
Do not stir-fry the bacon and bean curd skin too frequently
let them sear in contact with the pan to develop a rich charred aroma
Ingredients:Bacon (50 g)tofu skin (50 g)
Tools:wooden spatulawok
04
Active Cooking- Thoroughly squeeze out the excess water from the marinated bok choy by hand
- Add the squeezed bok choy into the wok with the bacon and bean curd skin and stir-fry
- Continue stir-frying until the raw vegetable smell of the bok choy is gone and transforms into a sweet aroma.
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Watch out
The bok choy must be thoroughly squeezed dry before hitting the wok, otherwise it will release excess water and fail to develop a fragrant aroma.
Ingredients:bok choyBacontofu skin
Tools:wok
05
Active Cooking- Once the aromas of bacon, bean curd skin, and bok choy are fully released, pour in 100ml water and the reserved bok choy marinade juice
- Mix well and check that the soup base has sufficient saltiness, otherwise it will taste bland.
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Watch out
Adjust the seasoning and salt before adding the rice, otherwise it will be difficult to distribute the salt evenly once the rice absorbs the liquid.
Ingredients:water (100 ml)
Tools:wok
06
Active Cooking- Add 300g cooked rice into the wok
- Continuously stir-fry and break up the rice until the grains completely absorb the soup and are evenly colored.
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Watch out
Control the amount of water when adding the rice
too much water will result in porridge instead of vegetable rice
Ingredients:cooked white rice (cold, day-old) (300 g)
Tools:Silicone Spatulawok
07
Active CookingwarningStay safe
Use heat-resistant cloths or gloves when moving the preheated clay pot to prevent serious burns.
- Drizzle 1 tbsp sake along the edge of the wok to enhance the aroma
- Stir-fry until the rice completely absorbs the vegetable juice and steam rises from the wok
- Pour the finished Shanghai vegetable rice into a preheated clay pot.
Ingredients:Sake or Rice Wine (1 tbsp)
Tools:wokClay Pot
groceryAll Ingredients
bok choy200 g
Salt1 tsp
Bacon50 g
tofu skin50 g
water100 ml
cooked white rice (cold, day-old)300 g
Sake or Rice Wine1 tbsp
blenderAll Tools Needed
chef's knifecutting boardmixing bowlwooden spatulawokSilicone SpatulaClay Pot
