a fusion of Shanghai-style Cai-Fan (rice cooked in broth with greens and salt-cured pork or fish) and Mediterranean paella rice dish cooked with broth and olive oil. the broth is prepared with a long simmering of fresh vegetables with olive oil. short-grain rice absorbs the broth. Chinese ingredients of young mustard greens, winter bamboo shoot, and salt-cured pork ot salt-cured fish add wonderful texture and flavors to the creamy rice mixture.
salt- cured pork, salt- cured fish
vegetables for the broth
- 1 cup short grain rice ( Egyptian, Japanese, Chinese, Spanish)
- 1/4 cup cubed salt-cured pork or fish
- 1/4 cubed fresh winter bamboo shoot
- 1/2 cup chopped young mustard green
- 1 egg, scrambled
for the broth:
- 4 shallots, chopped coarsely
- 1 leek, chopped coarsely
- 1/4 cup chopped celery
- 1/4 cup chopped carrots
- 4 shiitake , chopped
- 1 tsp lovage
- 2 garlic cloves
- 2 bay leaf
- 1 tsp black peppercorn
- 3 tbs olive oil
- 1 tbs rice wine
- salt, sugar
- add olive oil to a pot over medium heat, add garlic, shallots, saute for 5 minutes
- add shiitake, add rice wine and saute for 2 minutes
- add rest of the ingredients for the broth, add 2 cups of water, simmer for 30 minutes
- separate the broth and solids.
- in a pot put 1 cup rice with 2 cup broth, bring to boil, then turn heat lower to simmer, cover and cook till the rice el dente
- in a saute pan, add olive oil over medium heat, saute the bamboo shoots and greens for 2 minutes
- add mustard green, pork or fish , bamboo shoots to the rice pot, mix well, cover and cook over low heat for 5 minutes. turn heat off, let sit for 2 minutes
- mix the scrambled egg in the rice, serve hot.
