Shanghai-style vegetable brothy rice

Use leftover rice: it is drier and has a better texture. Fresh rice from the rice cooker works but is softer, so do not cook it as long.

Cut the baby bok choy into half-inch sections. Slice the shiitake and the lean pork into slivers and marinate the pork briefly.

Long yao the wok, add a tablespoon of lard, heat on medium, fry the shiitake until softened and darkened, about three minutes, then push to the side.

Add a little more oil if needed, spread the pork out, fry 30 seconds, flip, fry another 30 seconds, then loosen it up.

Once the pork has changed colour, mix everything together, add one litre of cool water, bring to a boil on high, then simmer three minutes on medium.

Add the leftover rice and break it up until there are no big clumps.

Add the baby bok choy and season with salt, MSG and chicken powder. Turn the heat off once the bok choy darkens in colour.

Scoop into a bowl and sprinkle with green scallions.