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 also perfectly solves the problem of vegetables easily turning yellow and mushy. 🛒 Ingredients (Serves 2-3) White Rice: 2 cups (rinsed and drained) Broth or Water: 1.8 cups (vegetables release water, so use slightly less water) Bok Choy: 1 bunch (approx. 250g, stems diced, leaves shredded separately) Jinhua Ham/Chinese Sausage: 40g (finely diced for flavor) Pork Belly/Bacon: 80g (finely diced for savory aroma) Seasonings: 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 aroma is released. Add diced bok choy stems and stir-fry for 30 seconds, then drizzle with cooking wine. Stir-fry 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 Electric Cooker: Transfer the mixed ingredients to the inner pot of the electric cooker. Pour in 1.8 cups of broth. Add 1 cup of water to the outer pot and press the cook button. Steam with Residual Heat (The Soul Step): Once the cook cycle is complete, immediately open the lid. Spread the shredded bok choy leaves over 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 ingredients from bottom to top with a rice paddle until the vibrant green leaves and savory rice are well combined. Serve immediately!