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Shanghai Rice with Pork and Pakchoi

Shanghai Rice with Pork and Pakchoi
4 servings

180 g of packaged Makfa white round rice

150 g of smoked ham

2 tbsp of vegetable oil

1/2 tsp of chopped ginger

225 g of pakchoi (Chinese Cabbage)


1 hour 15 minutes


Additional properties For kids


Place the rice into the saucepan, add 200 ml of water and let stand for 45 minutes to an hour. When the rice swells, add the ham and 1 tbsp of butter. Do not cover the saucepan; place it on medium heat and bring to a boil.

2. Meanwhile heat the remaining oil in a wok. Add the ginger and fry it for a couple of minutes. Then add the pakchoi and stir-fry it for 2 minutes.

3. When the water starts boiling, cover the saucepan, reduce the heat to a minimum and cook on low heat for 8 minutes. Take off the lid, place the pakchoi on the rice, add more salt if necessary, and cover the saucepan again. Cook for 5 more minutes. Serve.

Cuisine China and South-Eastern Asia
Dish type Entrees