Chinese Mixed Rice with Mustard Greens

Mustard greens or kai choy (in Cantonese) is often used in Chinese, Indian, Japanese and African cuisine. In Chinese cuisine, it’s normally eaten pickled but the fresh variety has a beautifully peppery flavor that adds another dimension to your dish. This mustard greens rice dish is comfort food at its best. It has the peppery goodness of the greens, the sweetness of the Chinese sausage and a pungent umami kick from the dried shrimp. All the flavors combine to celebrate this deliciously healthy winter vegetable.

Chinese Mixed Rice with Mustard Greens Recipe

Serves 6 to 8

Ingredients:

• Sesame oil, as needed
• 6 shallots, finely diced
• 2 pieces pork belly, cut into small slices
• 1 lap cheong* (Chinese sausage), sliced thinly
• 0.5 cup dried shrimp*
• 2-3 bunches mustard greens*, sliced into 2 inch wide pieces
• 3 cups raw jasmine rice, washed and drained in a sieve
• 1 Tablespoon light soy sauce or to taste
• 1 Tablespoon dark soy sauce* or to taste
• Salt & pepper to taste
• 1 Tablespoon butter
• 2.5 cups water

*If you live in the US, you may find these ingredients at any Asian grocery store.

Method:

In a large wok or frying pan over high heat, fry the shallots in 2 teaspoons of sesame oil. When they are fragrant and golden brown, transfer the shallots into a small bowl and set aside.

Add ½ tablespoon sesame oil and fry the pork belly and Chinese sausage until they are cooked. Remove and place them on a plate.

Using the same wok, fry the dried shrimp for a few minutes until fragrant, then remove into a separate bowl.

In the same wok, sauté the mustard greens for a minute, and stir in the uncooked rice and the other cooked ingredients. Add light soy sauce, dark soy sauce, butter, and salt and pepper.

Transfer the mixed ingredients into a rice cooker and add 2.5 cups of water. Cook it for 20 to 30 minutes until the rice is cooked. When done, stir the rice with all the ingredients with chopsticks to mix well. Top with additional crispy shallots (optional).