Shanghai Vegetable & Ham Rice

210g jasmine rice, soaked for 45 minutes
220–230ml water
150g pancetta, diced
300g Chinese leafy greens (such as pak choi, choy sum or bok choy), roughly chopped
20g ginger, thickly sliced
Pinch of white pepper

PREPARATION

1. Soak the jasmine rice in water for 45 minutes, then drain.
2. Gently fry the pancetta over a low heat until the fat has rendered.
3. Transfer the pancetta and its rendered fat into a clay pot or heavy saucepan.
4. In the remaining fat, gently fry the sliced ginger until fragrant.
5. Add the chopped greens and cook over a medium heat until just wilted.
6. Add the soaked rice and water to the clay pot with the pancetta, stirring gently to distribute everything evenly.

COOKING

1. Bring the rice to the boil without a lid.
2. Once boiling, reduce to the lowest heat, cover and cook for 8 minutes.
3. Add the wilted greens to the cooked rice.
4. Gently fold everything together, taking care not to break up the rice.
5. Season with a pinch of white pepper—no extra salt should be needed thanks to the pancetta.
6. Serve immediately while hot.

School of Wok Tips

• Soaking the rice helps it cook more evenly and produces a lighter texture.
• Pancetta is an excellent substitute for traditional Chinese cured ham, providing the same salty, smoky richness.
• Wilt the greens separately to stop them releasing too much moisture into the rice.
• A clay pot gives the best flavour and heat retention, but a heavy saucepan with a tight-fitting lid also works well.

FAQs

Can I use another type of leafy green?
Yes, Swiss chard, spinach, pak choi or choy sum all work well.

Why isn't there any added salt?
The pancetta provides plenty of seasoning, so taste before adding any extra salt.

Can I make this without a clay pot?
Absolutely. A heavy-based saucepan or casserole dish with a tight-fitting lid will give excellent results.