Mustard Greens Rice (芥菜饭)
A simple and flavorful home-cooked dish featuring mustard greens, dried shrimp, shiitake mushrooms, and Chinese sausage cooked with rice in a rice cooker. This recipe is easy to make and offers a healthy, delicious alternative to fried rice.
Nutrition· per serving · estimated
Ingredients10 items
Instructions
- 1
Separate the mustard greens leaves, remove any damaged parts, and wash them thoroughly with water and a pinch of salt to remove dirt. Drain well.
- 2
Bring a pot of water to a boil. Blanch the mustard greens for 1-2 minutes until they turn vibrant green and soften slightly. Immediately transfer them to cold water to stop the cooking process, then squeeze out excess water.
2:00 timer - 3
Cut off the hard ends of the blanched mustard greens and chop them into small, bite-sized pieces.
- 4
Soak the dried shrimp until soft, then chop them finely. Soak the dried shiitake mushrooms until soft, then slice or dice them. Dice the Chinese sausage into small pieces.
- 5
Wash the rice thoroughly and drain it well.
- 6
Heat a wok over medium-low heat. Add lard and let it melt. Add the chopped dried shrimp and stir-fry until fragrant.
- 7
Add the diced Chinese sausage and shiitake mushrooms to the wok. Continue to stir-fry slowly over low heat until all the aromatics are fragrant.
- 8
Increase the heat to high. Add the chopped mustard greens to the wok and stir-fry quickly to bring out their aroma.
- 9
Add the washed and drained rice to the wok. Stir-fry for about 20-30 seconds, mixing it well with the other ingredients.
0:30 timer - 10
Pour in the measured water. Season with salt, MSG, and white pepper powder. Stir everything together.
- 11
Once the water boils, transfer the entire mixture from the wok into a rice cooker pot. Cook using the standard 'white rice' function until done.
- 12
Once cooked, open the rice cooker and gently fluff the mustard greens rice with a spoon. Serve hot.