This recipe is inspired by the classic Shanghai-style vegetable rice (上海菜飯/ cài fàn), a comforting Chinese dish where rice is cooked with plenty of greens, often pak choi (bok choy) and Chinese sausage (lap cheong).
When I’m craving something meatless, this is my go-to version. Instead of sausage, I use lots of garlic to give the rice a deep aroma and flavour. It’s simple, quick, and surprisingly versatile — perfect as a light vegetarian main.
Why You’ll Love This Recipe
- Vegetarian-friendly: All the comforting flavours without the sausage.
- Quick and easy: Just a handful of ingredients and minimal prep.
- Versatile: Eat it as a meal on its own or serve it alongside stir-fries, braised meats, or soups
Ingredients You’ll Need
- Short-grain rice – I recommend sushi rice or any plump short-grain variety.
- Pak choi (bok choy) – Fresh, crunchy greens that cook quickly.
- Garlic – The star of this dish, both for aroma and for crispy garlic chips.
- Seasoning – A touch of salt and seasoning powder or MSG for depth.
- Spring onion – Optional, for garnish and freshness.
Tips for Making Garlicky Pak Choi Rice
This dish is very forgiving, but a few pointers will help:
- Rice-to-water ratio: With short-grain rice, I usually use a 1:1 ratio (one cup water to one cup rice). For jasmine rice, go with about 1.25:1. For this recipe, use slightly less water than usual since the stir-fried vegetables release moisture when mixed in.
- Rice cooker vs. stovetop: A rice cooker makes this foolproof, but you can also cook rice on the stovetop. Just keep the lid on and resist the urge to stir while it cooks.
- Garlic chips: Pull the garlic slices out of the oil as soon as they turn pale golden. They continue to cook and darken even after being removed, and that’s how you keep them crispy without bitterness.
- Seasoning balance: If you’re serving this rice alongside other savoury dishes, season lightly. If you’re enjoying it on its own, add a bit more salt or seasoning powder for a fuller flavour.
Storage and Leftovers
If you make extra, store the rice in an airtight container in the fridge for up to 2 days. For longer storage, portion it out and freeze. To reheat, either microwave with a splash of water or stir-fry quickly in a hot pan until warmed through.
This garlicky pak choi rice is a humble dish, but that’s why I love it so much. Just three core ingredients — rice, pak choi, and garlic — come together to create something hearty, aromatic, and deeply satisfying. Let me know if you give this recipe a try!
Garlicky Pak Choi Rice (Shanghai-Style Inspired)
Ingredients
- 200 g short-grain rice sushi rice works well
- 250 g pak choi bok choy
- 3 garlic cloves
- 1/2 tsp sea salt
- 1 tsp seasoning powder or MSG
- Vegetable oil for cooking
- A small handful of spring onion, thinly sliced optional, for garnish
Instructions
- Cook the rice : Rinse the rice until the water runs mostly clear. Soak for 30–60 minutes if you have time. Cook in a rice cooker with slightly less water than usual (normally I use a 1:1 ratio of short-grain rice to water), since the vegetables will add moisture later.
- Prep the vegetables : Slice the garlic, keep a few slices aside for chips, finely chop the rest. Chop pak choi, keeping stems and leaves separate.
- Make garlic chips : Heat 1–2 tbsp oil in a pan over medium-low heat. Add the garlic slices and fry gently until pale golden. Remove quickly to a paper towel (they will darken as they cool).
- Stir-fry the pak choi : In the same pan, add a little more oil if needed. Sauté the chopped garlic until fragrant. Add pak choi stems first, stir-fry for 1–2 minutes, then add the leaves. Cook until just wilted. Season with salt and seasoning powder/MSG to taste.
- Combine and serve : When the rice is done, mix in the stir-fried pak choi. Top with crispy garlic chips and spring onion before serving.
Video
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