Chinese Bacon Rice 咸肉菜饭

A traditional dish in Shanghai and part of Jiangsu. Mostly used in winter time.

Course Main Course, Side Dish

Cuisine Chinese

Rinse and soak the bacon in cold water for 90-120 mins to remove excess salt
Cut the bacon and sausage into 1/4" pieces
Rinse the rice with cold water until the water is almost clear. Put the bacon and sausage into the rice and start cooking (remember to keep a few fat pieces for the next step)
When the rice is almost done, rinse and cut the bok choy to 1/4" pieces
Add oil and the fat pieces to the sauce pan. Put it on the stove, and turn the heat to medium to render the grease from the fat. Remove the fat, and turn the heat to high
Put the bok choy pieces into the pan, and stir until juice comes out (about 2-3 mins)
Add the cooked bok choy to the cooked rice and mix thoroughly. Put the rice cooker lid on. Turn to "keep warm" for 10-15 mins
Serve with a soup or other side dishes

I never cooked this dish ever since I left my parents house. The ratio of bacon/sausage/bok choy/rice is not ideal. It seems 3 cups of rice would need 1lbs of bok choy, 1/2 lbs bacon and 1/2 lbs of sausage.
If you have pork lard, you could use it to cook the bok choy instead of rendering it from the fat piece.
If you don't have rice cooker, cook the rice with a sauce pan use the rice/water ratio recommended on the rice package. When I was young, we didn't have rice cooker.
You can stir fry the bacon and sausage before adding to the rice.
You can cook the bok choy together with rice instead of post adding. The issue is long time cooking turn the bok choy yellowish.

Keyword bacon, bok choy, Chinese bacon, fried rice, 咸肉, 咸肉菜饭, 菜饭