Long-time kitchen favorite is easy to prepare
Print Edition
SHANGHAI natives love their fried rice. It’s a household dish that’s easy to cook and good to eat, with balanced nutrition from meat, rice and greens.
In the suburbs, the rice is often cooked with a clay oven, which leaves the bottom crispy and the dish chewier. But since clay ovens are sometimes hard to find in modern shops, Shanghai locals have adapted the recipe to woks or electric rice cookers.
To make this dish in a wok, stir-fry cabbage until softened. Add rice, diced sausage and salt pork. After a quick sauté, pour water into the mixture and bring to a boil. Then turn the heat to low and simmer for about 40 minutes. Don’t open the lid during that time.
The true essence of this dish is the lard oil added at the end. Health-conscious people will tell you to avoid lard but it really is a prime ingredient to make this dish in the traditional way. If you skip the lard, it loses its spirit.
Lard can be hard to find today in supermarkets, but it’s available at some old-style food fairs. Or you can make it yourself at home. To do that, dice pork fat, add a bowl of water and then simmer the mixture without a lid.
The oil from the pork will flow out. Cool the mixture and refrigerate.
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