Shanghai-Style Vegetable Brothy Rice (Cai Pao Fan)

Steps

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1. 1
   Cut the baby bok choy into roughly half-inch sections. Slice the shiitake mushrooms (stems removed) into slivers. Slice the pork into slivers and give it a quick marinade with basic seasoning.
   ▶ ≈3:05
2. 2
   Heat lard in a wok over medium heat, then fry the shiitake until softened and darkened, about 3 minutes. Push it to the side of the wok.
   ▶ ≈3:30
3. 3
   Add a bit more oil if needed, spread the pork in the wok and fry for 30 seconds, flip and fry another 30 seconds until it changes color, then mix with the mushrooms.
   ▶ ≈3:42
4. 4
   Pour in the cool water, bring to a boil over high heat, then simmer on medium for 3 minutes to form the broth base.
   ▶ ≈3:57
5. 5
   Add the leftover rice and break up any clumps, then add the bok choy and season with salt, MSG, and chicken powder.
   ▶ ≈4:10
6. 6
   Once the bok choy turns a darker green, turn off the heat, ladle the brothy rice into a bowl, and sprinkle with scallion greens to finish.
   ▶ ≈4:22