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Vegetable Rice With Chinese Sausage ("Cai Fan")
My mom used to make this for me when I was young. I loved it because all I had to do was to heat it up in the microwave for a full meal. My mom loved it because it was easy to make.
Wash and cut bok choy into pieces no longer than a segment of a finger. Separate the stems from the leaves.
2.
Cut the Chinese sausage diagonally into slices of about 1/8 of an inch in width.
3.
Add the oil into the wok and stir fry the bok choy stems first. (They take longer to soften.) After the stems began to soften, add the leaves. Add the salt and sugar to the stir fry. Add more salt and sugar to taste - on the saltier side. After mixing with the bland rice, the flavor will be diluted so it is better to have a more flavorful stir fry mixture.
4.
Combine the rice and water. (1:1 ratio)
5.
Add the stir fry and the Chinese sausage to the rice. Stir the mixture into the rice halfway through the cooking process.
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By
Jia
