Shanghai style vegetable rice

Wash the bok choy thoroughly, julienne it lengthwise and dice it finely, with no need to separate stems and leaves.

Preheat the wok over medium heat 30 seconds.

Add two tablespoons of pork lard, then the pre-diced ham, and saute it a minute or two.

Add the diced bok choy and one and a half tablespoons of minced garlic and stir a couple of minutes.

Add three cups of cooked jasmine rice and stir over medium heat three minutes until the rice heats up.

Taste and season with salt and black pepper.