Shanghai Vegetable Rice

Steps

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1. 1
   Separate the choy sum stems from the leaves. Dice the stems finely; roughly cut the leaves lengthwise first, then dice them. Keep them separate as they require different cooking times.
   ≈0:33
2. 2
   Dice the Jinhua ham finely.
   ≈1:01
3. 3
   Rinse the rice several times in water to remove impurities and excess starch; drain thoroughly.
   ≈1:55
4. 4
   Add rice and water to a saucepan, bring to a boil or light simmer over high heat (takes a few minutes). Don't leave the stove unattended to prevent overflow. Cover with a lid, reduce to low heat, and cook for 18 minutes.
   ≈2:12
5. 5
   Heat a wok over high heat, add pork lard, and sauté the Jinhua ham for about 1-2 minutes. If using bacon as a replacement, omit the pork lard to avoid excess fat.
   ≈2:46
6. 6
   Add minced garlic and the diced choy sum stems, stir for about 2 minutes.
   ≈3:07
7. 7
   Add the choy sum leaves and continue stirring until the volume visibly decreases.
   ≈3:32
8. 8
   Season with salt and black pepper to taste. Since different ham brands have varying sodium levels, taste and adjust the seasoning as needed.
   ≈3:40
9. 9
   The rice should now be fully cooked. Use a spatula to gently fluff the rice grains, then thoroughly combine with the vegetables and ham.
   ≈3:53