Cooked Rice with Bok Choy and Gammon Recipe

Cooked Rice with Bok Choy and Gammon Recipe
Cooked Rice with Bok Choy and Gammon Recipe. Chris Radley Photography
  • 30 mins
  • Prep: 10 mins,
  • Cook: 20 mins
  • Yield: Serve 4 people
Ratings (5)

When my husband and I last visited Taipei together a few years ago I introduced him to one of my all time favourite restaurants, Kao Chi. Kao Chi serves really delicious Shanghai cuisine and one of the dishes we ordered was this really delicious cooked Rice with Bok Choy, Chinese ham and mushroom.

 

So for this recipe I decided to make something very similar for this article. The main difference between the dish at Kao Chi and my recipe is I had to use smoked gammon instead of Chinese ham as I can’t get hold of Chinese ham in the UK. I also prefer to use chestnut mushrooms instead of tinned the tinned mushrooms that they used simply because I prefer the taste of chestnut mushrooms.

 

Bok choy is one of the most popular vegetable in Chinese cooking. It has a kind of natural sweetness to it and is both crunchy and juicy in texture. It’s a perfect vegetable for this cooked rice dish. Bok Choy is not only delicious but it’s also high in nutrition. Below are some of the health benefits of Bok Choy:

 

  • Bok Choy is a very “low” calorie leafy vegetable
  • Bok Choy contains some very valuable anti-oxidant chemicals and is high in dietary fiber and vitamins so it’s essentially a superfood that can protect your body from breast, colon and prostate cancers and help reduce LDL (the famous bad cholesterol) levels in your blood.
  • Bok Choy contains lutein and zeaxanthin, which are also antioxidants that can protect your eyes and reduce the risk of age-related macular degeneration.
  • Bok Choy is a very good source of Vitamin K. Vitamin K is well known for helping with blood clotting and helping your body to maintain strong bones and teeth.
  • The nutrition contained in Bok Choy is also another brilliant way to help you to cut down the risk of heart disease.

 

If you have any leftover cooked rice from this recipe, the best way to use this rice is to make into a fried rice! So effectively this dish can make two separate really delicious dishes. If you’re making fried rice make sure you use some eggs as well. Use a ratio of 1 bowl of rice to 1 egg.

 

I will explain how to make fried rice after I’ve introduced how to make this delicious rice dish.

What You'll Need

  • Ingredients:
  • 2.5 cups of rice
  • 200g gammon steak
  • 300g bok choy
  • 100g chestnut mushrooms
  • 1 cloves garlic, mince it
  •  
  • Seasonings:
  • Salt to taste 
  •  
  • How to make the fried rice: 
  • Ingredients:
  • 2 bowls of cold/leftover cooked rice with bok choy and gammon
  • 2 eggs, beaten
  •  
  • Seasonings:
  • Salt to taste 
  •  

How to Make It

Procedures:

 

  1. Chop bok choy finely and remove the skin from the gammon steak. Cut the gammon steak into really small dice or chop finely.
  2. Cut the mushroom into small dices as well.
  3. Rinse the rice with cold water and drain. Repeat this procedure at least a couple times to make sure the rice is clean.
  4. Heat up a wok with 1 tablespoon of oil. Stir-fry the bok choy with garlic for 20 seconds. Season with salt if you feel it’s necessary. Turn off the stove and leave it aside.
  1. Put the rice into a rice cooker with the gammon steak, mushrooms and 1 tablespoon of oil. Also use the juice that came out of the bok choy. Add a little more than 2 cups of water to cook everything in a rice cooker.
  2. After the rice has cooked add the bok choy into the rice and mix evenly. Cover the rice cover with a lid and leave to stand for 5 minutes.
  3. The dish is now ready to serve 

 

Fried rice procedures: 

Procedures:

  1. Heat up a wok with 1 tablespoon of oil and stir-fry the eggs until they are almost cooked but still a little runny.
  2. Add the leftover cooked rice into step one and keep stir-frying and break any rice lumps.
  3. Check the seasonings, season with salt if necessary. Serve when it’s still hot.