Chinese Mustard Green Flavorful Mixed Rice (芥菜饭)

This ONE POT dish is actually the same as the Long Bean Flavorful Mixed Rice that I cooked last month. But this time round, I used Chinese Mustard Green (芥菜). We called it "Gay-Choy" in cantonese or "Jie-Cai" in Mandarin.

Another version of flavorful rice that my grandma used to cook when she knew she need to feed the whole village family with limited budget.

This is a strong flavor vegetable. Some people might not like it's natural bitterness taste. It contains large amounts of beta carotene and vitamin C that are important antioxidants. There are people out there mentioned that Chinese Mustard Green have cancer-preventive properties. Not sure about that. It is also a source of calcium that can be important to lactose intolerant individuals. Mustard greens also contain a significant amount of iron. In summary, it is a cheap and good veggie.

I got this from wet market. This cost me S$0.60.

Wash and cleaned them, remove the stem. Cut them into big bite piece. About 1 inch. And I've got about 200grams here. You can make it 300grams or 400grams if you like. No restriction.

Remaining ingredients... Here...

Ingredient A - (Rice)

• 3 cups of Jasmine Rice (the ordinary chinese rice that you have at home). I'm out of Jasmine rice at home. What I have here is mixture of Jasmine white rice, brown rice and red cargo rice. Sigh! 
• 550ml water

Ingredient B - (Chinese Mustard Green)

• 200g Chinese Mustard Green
• 1 tbsp oil
• 1 clove garlic - finely choopped
• a pinch of salt

Ingredient C - (Roasted Pork)

• 200g Roasted Pork (烧肉) - chopped into bite size
• 1 tbsp oil
• 1 clove garlic - finely chopped
• 1 tbsp sugar
• 2 tbsp soy sauce

Ingredient D - (Chinese Sausages & etc)

• 50g shallots - Peeled, washed, and sliced.
• 1 inch of ginger - Julienned
• 30g dried shrimps - Washed, soaked till soft, drained.
• 1 pair Chinese sausage (腊肠)- Washed with hot water, drained, remove skin, diced.

Seasoning

• 1 tbsp Shao-Xing Wine (Chinese cooking wine)
• 2 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp oyster sauce
• dashes of pepper
• 1/2 tsp sugar
• 1/4 tsp salt
• 1 tsp sesame oil

As usual... the ingredient is indeed long. But it's worth it.

Method

1. RICE - Rinse and soak rice in water for 30mins (if you are using white rice only). I used mixture of white, brown and red cargo rice. So, I soaked them for 90mins. Drained, and set aside.

2. CHINESE GREEN MUSTARD – Scald green mustard with hot water. Heat up wok, a tbsp oil, chopped garlic, fry till fragrance. Add in Chinese green mustard. Give it a quick toss. Kinda let the garlic and oil coated with the green mustard will do. You don’t really need to cook them here. Heat off, dish up.

3. ROASTED PORK – We’re gonna enhance the flavour of the roasted pork - 爆烧肉 (bao-siu-yuk). Heat up wok, a tbsp oil, chopped garlic, fry till fragrance. Add in roasted pork, give it a quick toss under high heat. Add in sugar & soy sauce, fry till the pork looks brownish and caramelized. Heat off, dish up.

4. CHINESE SAUSAGES, RICE & ETC - Heat 2 tbsp of oil in wok, fry shallots till golden brown, add ginger and fry till fragrant. Add in dried prawns & Chinese sausages, fry till fragrant, and you will see the dried prawns started to dance. Add in the pre-soaked rice, give it a stir. Sizzle in all the seasoning and stir evenly. Heat off, dish up, set aside. You don't need to thoroughly cook this. What you need is just kinda combine all of them and make sure that they are evenly coated with flavors and fragrance.

5. Transfer fried rice into the rice cooker, add 550ml water, stir well. Swith on the rice cooker and let it cook for about 13-15 minutes. For my rice cooker, I set it at 13 minutes only. Use a timer to set the time. It will be easier.

6. When 13-15mins is up, the water in the rice is almost dried up. Add in mustard green and roasted pork.

7. Cover it, continue to cook until the rice cooker automatically turn to "Keep Warm" mode. Leave it there for another 5 to 10 mins. Stir well and serve.

I hope you like it :)