Shanghainese Fried Rice (Choy Fan)

This is a very odd take on a traditional Shanghainese dish. For example, due to my lack of meat on hand, I used Italian salami. Also, this is often made without any meat. I like this fried rice because it's not actually fried. It's pretty simple to make, and I don't end up with a bajillion dishes to wash at the end of the night.

Serves 1-2 people
 
Ingredients:
1 cup uncooked rice
Water/broth
1 cup baby bok choy, coarsely chopped
1 cup additional vegetables (optional, type of vegetables are your choice)
1 cup meat (optional)

Directions:
- Put uncooked rice in rice cooker. Add adequate amount of water or broth and cook rice. I used a combination of beef broth and water to give the rice an extra kick.
- While rice is cooking, chop up vegetables and meat (if you choose) into small pieces. They don't have to be pretty, but 1/4 to 1/2 inch wide pieces are great. You also want them to be kind of square, so slice your baby bok choy lengthwise before chopping it into chunks.
- Toss chopped vegetables and meat into a small pan and add a little water. gently sautee until mixture is cooked through. The water will help keep it all moist (and rinses some of the saltiness off the salami)
- Add cooked mixture to cooked rice and add salt to taste.
- Mix together until vegetable-meat mixture is evenly distributed in the rice.

Super easy, right?