Shanghai Mixed Rice

There are many variations of this classic and popular Shanghainese rice dish but this one was my grandfather’s favorite. It’s easy and quick to make, with just a few ingredients but the results will leave everybody wanting more. Typical Shanghainese rice dishes incorporate some type of pork, whether it’s a cured ham or the ever popular lap cheong sausage as is used in this recipe. However, I have made this same recipes without any meat for a healthier variation and it tastes just as delicious. If you do omit the pork though, you may want to add just a bit more salt to compensate for the lack of savoriness.

Serves 4

4 heaping cups of warm cooked white rice
2 cups of raw bok choy, thinly shredded and thoroughly washed
2 1/2 tablespoons olive or vegetable oil
12 cloves garlic, finely minced2-3 lap cheong sausages, thinly sliced
1/2 teaspoon salt



Place the warm rice and shredded bok choy together in a large mixing bowl. Set aside.

In a wok or skillet, heat the oil on high heat. Saute the minced garlic for about 2 minutes until fragrant and golden. Add the sliced lap cheong sausages, tossing together for another 1 to 2 minutes until the sausage is also golden and curls slightly. Drain the lap cheong and garlic from any excess oil before tossing in with the rice mixture.

Add the salt and gently mix the rice until all the ingredients are thoroughly combined. Serve warm or at room temperature.