Shanghai-Style Crusted Rice with Spring Greens 上海菜饭

Spring brings an abundance of tender Chinese greens—bok choy, choy sum, and other leafy varieties that burst with flavor. Every year, I try to grow them myself, but with mixed results. Thankfully, there's a trusty online source that delivers fresh, inexpensive bundles of super greens straight to my door. And with each delivery, I’m faced with the same happy question: What am I going to do with all these vegetables?

One answer always comes to mind—that dish. The one my dad used to rave about. A Shanghai-style crusted rice, rich with the smoky flavor of cured meat and the abundance of greens, all cooked into a glorious golden-bottomed wok of comfort. Waigong often described it with a sparkle in his eye, remembering the taste of his childhood—rice laced with Chinese smoked bacon, bits of pork fat melting into the grains, and a crispy crust of rice at the bottom that was always fought over at the table.

We made it together many times when I was growing up, and every time I recreate it, I think of him.

There’s no perfect name for it in English. The best I can come up with is a “Shanghai paella”—not because of the flavors (those are distinctly Chinese), but because of the method. You cook the rice with vegetables and just a bit of meat in a wide pan or wok, adding water gradually, letting it steam and crisp up over time until the bottom develops that beautiful crust.

The meat is never the main event. A few slices of Chinese sausage, or maybe some cured pork belly or prosciutto, is enough. The real star is the flavor—deep, earthy, savory, and rich from the rendered fat and charred rice. I’ve made it for CC1 and CC2 over the years, always to great applause. I’ve even found a simplified version online that’s perfect for weeknight dinners. Now it is time to pass on the torch. So here it is, girls. A love letter to spring greens, to simple comfort food, and to your Waigong—who would have absolutely cleaned his plate.

Ingredients

• 1,000g (2.5 lbs or more) bok choy or any leafy Chinese greens

• 2 cups rice (a 50/50 mix of white and sprouted brown rice works well)

• 2 links Chinese sausage or 100g Hunan smoked ham or Chinese prosciutto, thinly sliced

• 2 tsp salt

• 2 tbsp mirin

• Canola oil (plus 1 tsp lard, optional)

• Freshly ground pepper (optional)

Instructions

Cook the rice with meat

• Rinse rice and place it in a rice cooker. Add sliced sausage or ham on top.

• Use slightly less water than usual so the rice stays firm. Cook as usual.

Prepare the greens

• Roughly chop the greens.

• In a large pan, heat a generous amount of canola oil over medium heat.

• Sauté the greens for 2 minutes, then add mirin and salt. Cook another 2 minutes until wilted and fragrant.

Combine rice and greens

• Once the rice is done, gently mix in the sautéed greens.

• Add only about ¼ cup of the liquid from the greens to avoid sogginess.

• Adjust flavor to taste: a few grinds of pepper or a teaspoon of lard can enhance richness.

4. Make the crust

• In a large nonstick skillet, spread the rice and green evenly and drizzle more canola oil along the side of the pan.

• Spread the rice and greens mixture evenly across the pan and press down gently.

• Cover and cook over medium heat, undisturbed for 10–15 minutes, until the bottom is golden and crisp.

• Optional: Flip sections over to crisp the other side for a few more minutes.

Serve hot and enjoy the crispy, savory goodness!