Electric Cooker Shanghai Style Fried Rice

Shanghai Style Fried Rice is an absolute classic for electric cooker meals! While traditional Shanghai Style Fried Rice is slow-cooked in a clay pot, making it with an electric cooker is not only simple and requires no supervision, but it also perfectly solves the problem of greens easily turning yellow and mushy. 🛒 Ingredients (Serves 2-3) White Rice: 2 cups (rinsed and drained) Broth or Water: 1.8 cups (greens release water, so slightly less water) Bok Choy: 1 bunch (approx. 250g, stems diced, leaves thinly sliced separately) Jinhua Ham/Chinese Sausage: 40g (finely diced for flavor) Pork Belly/Bacon: 80g (small diced for savory aroma) Seasoning: Lard/Vegetable Oil 1 tbsp, Cooking Wine 1 tbsp, Salt 1/2 tsp, White Pepper a pinch 🍳 Instructions Sauté Aromatics: Heat lard in a pan, sauté pork belly and ham until fat renders and fragrant, add diced bok choy stems and stir-fry for 30 seconds, then deglaze with cooking wine. Toast Rice: Add white rice, salt, and white pepper. Mix well with the ingredients in the pan, ensuring the rice grains are evenly coated with oil. Cook in Cooker: Transfer the mixed ingredients to the inner pot of the electric cooker, add 1.8 cups of broth. Add 1 cup of water to the outer pot and press the cook button. Steam Greens (The Soul Step): Once the cooker finishes, immediately open the lid. Spread the sliced bok choy leaves on top of the rice, quickly close the lid (without pressing the cook button), and let it steam using residual heat for 10-15 minutes. Mix and Serve: Open the lid and gently fold the rice from bottom to top with a rice paddle until the vibrant green leaves and savory rice are well combined. Serve immediately!